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Paleo Blueberry Pie


My grandma was famous for her pies. During the holidays there would be fights over her pies. Two of my favorites of hers were blueberry and apple. On Thanksgiving she used to make me my own personal apple pie to take home. This was my first attempt at baking a blueberry pie. It needs some improvement to get up to my Grams status but it’s worth the try.

From our kitchen to yours, Dana


For the crust
2 cups almond flour
¼ teaspoon sea salt
2 tablespoons coconut oil
1 egg

For the filling
5 cups fresh blueberries (two pints)
¼  cup coconut sugar
¼ cup arrowroot  powder
2 tablespoons lemon juice
½ teaspoon salt


For the crust
Place flour and salt in a food processor and pulse
Add coconut oil and egg and pulse until the mixture forms a ball
Press dough into a 9inch pie dish
Bake at 350 degrees for 8-12 minutes

For the Filling
In a large bowl, mix blueberries, coconut sugar, arrowroot, lemon juice, and salt.
Pour filling into baked crust
Bake pie in preheated oven for about 60 minutes
Let cool on counter afterwards for at least 10 minutes, refrigeration before cutting is strongly advised if you want the filling to solidify


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