The Best of Gluten-Free Baking: Blueberry Pie

December 8, 2014

Related Topics: Recipes

This holiday season we will be taste testing The Best Gluten-Free baking recipes. Join us as we bake our way through the holidays! This first recipe comes from the vegan protein powder Vega, and is a vegan, gluten-free blueberry pie. Nothing warms you up like a fresh slice of homemade pie! And this pie tastes so fresh with its 4 cups of blueberries and its use of coconut oil.

 

Pie

 

This pie was really simple to make and I almost didn’t feel bad about eating it because the amount of sugar is relatively small compared to other holiday treats.  I even cut the sugar in half for the filling and didn’t miss it one bit.  I doubled the recipe for the pie crust so I could put a pretty touch to the top.  Impress all your friends with this yummy and beautiful dessert!

 

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Vegan, Gluten-Free Blueberry Pie By Vega

Ingredients
Crust

Makes 1 – 9-inch Pie Shell

  • ½ cup walnuts
  • 3/4 cup gluten-free all-purpose flour
  • ¼ teaspoon sea salt
  • ½ cup coconut oil
  • ¼ cup gluten-free oats
  • 3 to 5 tablespoons cold water

Filling

  • 19 inch pie shell, baked
  • ½ cup sweetener (agave, cane sugar, maple syrup)
  • 2 tablespoon cornstarch
  • 1 cup water
  • Pinch sea salt
  • 1 tablespoon coconut oil
  • 4 cups blueberries, fresh or frozen

Preparation

Crust

  1. Preheat oven to 400F.
  2. In a food processor, add in walnuts and gluten-free all-purpose flour. Process until a fine flour forms.
  3. Add in sea salt and coconut oil. Process until well combined.
  4. Transfer mixture into a large bowl; add in oats and three tablespoons of water. Combine mixture until it forms a dough, adding in more water if necessary.
  5. Press dough evenly into a 9 inch pie pan.
  6. Refrigerate dough for at least 15 minutes.
  7. Bake empty pie crust for 12 to 15 minutes, or until edges are golden brown.

Filling

  1. Combine the sweetener, cornstarch, water and sea salt. Stir until cornstarch is dissolved, or shake in a small jar with a lid.
  2. In a saucepan, add blueberries, coconut oil and cornstarch mixture. Heat over low-medium heat until the mixture has thickened and coats the back of a spoon.
  3. Pour blueberries into prepared pie shell and refrigerate until completely cooked and filling is set.

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