Blueberry Pie (AIP/Paleo)

This Blueberry Pie (AIP/Paleo) brings fun back to summer food for those of us avoiding gluten, processed sugar, etc. Use your favorite crust, or borrow mine!

I’ve been wanting to make a blueberry pie for some time now. Every summer, when plump, ripe berries are plentiful, I want to add those beauties to everything! (See Blueberry BBQ Sauce, and Banana Blueberry Muffins, etc.)

You won’t need any special equipment to make the filling. I decided to make this one on the stove because I wanted more control over the texture. I first tried an uncooked blueberry filling in my crust. The result was… ahem… sub-optimal. 😆

Undeterred, I attempted making the filling on the stove. Now the magic began! Speaking of magic, the magic ingredient in this filling is arrowroot starch/flour. This is the stuff that holds it all together. It has the consistency of corn starch, but works way better as a thickener, IMO. Don’t be afraid of unfamiliar ingredients! Try ’em!

You should know…

Every time I post a baking recipe, I feel a responsibility to manage expectations. If you’re new to this way of eating, you may be expecting that baking will work just like you’re used to, for things to taste exactly the same, to have the same mouth feel, etc. AIP baking is tricky. I’m not gonna lie. If you are having a challenging time, reach out, and I’ll do my best to help you troubleshoot.

But take heart!

You CAN actually bake on the AIP/Paleo diet! Once you shift your mindset, you can enjoy baking again. Just remember – everything in moderation. You can quickly de-rail your healing by indulging in a few too many treats!

OK, we good? Right. Let’s get us some PIE!

As always, I’m wishing you great love and deep healing.

💗,

Wendi

Blueberry Pie (AIP/Paleo)

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: Treats and SnacksCuisine: AIP, PaleoDifficulty: Medium

Yield

1

9-inch pie

Prep time

15

minutes

Cooking time

40

minutes

This Blueberry Pie (AIP/Paleo) brings fun back to summer food for those of us avoiding gluten, processed sugar, etc. Use your favorite crust, or borrow mine!

Ingredients

• 1 1 pie crust, 9″ (Use your favorite, or borrow mine!)

• 6 cups 6 fresh blueberries

• 1/4 cup 1/4 honey

• Zest of one lemon

• 1/2 tsp 1/2 alcohol-free vanilla

• 1/4 tsp 1/4 salt

• 1/4 tsp 1/4 cinnamon

• 1/4 cup 1/4 arrowroot starch/flour

• Juice of one lemon

• 2 TBSP 2 water

• Coconut milk for brushing (optional)

Directions

• Roll out one pie crust, and lay it in a 9″ pie plate. Gently press the crust into place. If making a 1-crust pie, crimp the edges, then prick the bottom and sides with a fork. If making a 2-crust pie, wait to crimp the edges until the pie is filled and topped. (Note: if using my crust recipe, note that the recipe makes ONE crust.) Set aside. Pre-heat oven to 350 degrees F.
• Place blueberries, honey, lemon zest, vanilla, salt, and cinnamon in a large saucepan. Place arrowroot starch, lemon juice, and water in a container with a tight-fitting lid. Shake it vigorously to combine. Add to the saucepan.
• Turn heat under the saucepan to medium. As it cooks, mash the berries gently. (Leave some berries intact.) Mash and cook for 5 minutes. The liquid will go from pink to lavender, to finally a rich blueberry color. Cook for a few more minutes until it thickens.
• Fill the crust with blueberry filling. If desired (for browning), brush crust with coconut milk. Bake for 30 minutes. If you are making a 2-crust pie, be sure to cut vents into the top crust before baking. See further notes below.
• Let the pie cool completely before serving. Refrigerating the pie will further hold it together, if desired. Enjoy your pie! 😋

Notes

• This recipe is for an open-face pie. To get the look I created here, make extra pie crust, cut out shapes, place on a cookie sheet, and cook them separately for 10 minutes. Place them on the pie when it has cooked and set.
• If you make a 2-crust pie using my crust recipe, bake for 40 minutes.
• Prep times do not include time to make the crust. If you are using my crust, count on about 30 minutes for making and forming the crust.
• The filling can be made the day before and refrigerated.

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