It’s berry season! When sweet, juicy blueberries are overflowing at the market, we can think of nothing better than baking them up in a decadent pie. A trio of gluten-free flours (almond, coconut, and tapioca), plus a scoop of ghee makes this a Paleo-friendly summertime treat for all those picnics, barbecues, and parties.
Yield: 7 to 9 servings
Active Time: 25 minutes
Total Time: 3hour and 25 minutes
Add the almond flour, coconut flour, tapioca flour, and salt to a food processor; pulse a few times to combine. Add chilled ghee and pulse until mixture is slightly crumbly. Add 3 tablespoons water and pulse, adding more water, 1 tablespoon at a time, until dough comes together by squeezing it between your fingers.
Turn dough onto lightly floured surface and form into a disk. Halve the disk (make one piece slightly larger than the other) and shape into rounds. Wrap in plastic and refrigerate at least 30 minutes.
Remove larger disk from refrigerator and crumble it into a greased, 9-inch pie pan. Using your fingers, shape a crust by pressing dough onto bottom and sides of pan. Crimp edge of dough along the top of crust; refrigerate. Remove smaller disk of dough from refrigerator and place it between 2 slices of parchment paper. Roll out the dough to a 10-inch circle, about ¼-inch thick. Using a star-shaped cookie cutter, cut out shapes and place on a sheet tray, 1-inch apart; refrigerate 30 minutes.
Preheat oven to 400 degrees.
In a large bowl, add all ingredients for the filling; stir until blueberries are well-coated. Remove pie pan from the refrigerator and pour in the blueberry filling.
Cover edges of pie crust with foil, to protect it from burning. Bake pie for 50 to 55 minutes. During the last 8 to 10 minutes of baking, place sheet tray of cut out stars into the oven with the pie. Remove both the pie and stars and let cool 30 minutes. Place stars on top of pie before slicing.
Recipe by: Angela Gaines
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