Blueberry and vanilla pie

This gluten free sweet blueberry pie recipe is the perfect fruity treat for the New year. If you haven’t noticed, we are all about indulgence in the LK office, so when everyone is going chocolate free after Christmas, we are making more of a compromise. In order to do this, we have whipped up this delicious blueberry pie. In our eyes, there is nothing better than a slice of hot pie to help you get you through January. We hope you love this recipe as much as we do! We love our pie with a dollop of dairy free yoghurt or a scoop of cahew ice cream.

If you love a pie as much as we do, check out our delicious cherry pie.

 

ingredients

Pastry

  • 200g oat flour (1 cup)
  • 90ml maple syrup (3/4 cup)
  • 30g coconut oil – 1 Tbsp
  • 1 tsp vanilla powder
  • Generous pinch of sea salt

Blueberry filling

  • 800g frozen blueberries
  • 2 Tbsp coconut sugar
time
Clock
1 hour and 5 minutes
prep:
45 minutes
cook:
20 minutes
level
1
Super Easy
method
  • Preheat the oven to 180 degrees Celsius and grease a pie dish with coconut oil.

  • Put the blueberries and coconut sugar into a saucepan over a medium heat. Cook these until the blueberries soften and they start to release their juices. Continue to simmer these until you cook away some of the liquid and are left with a thicker, blueberry compote.

  • Whilst the blueberries simmer, make the pastry. In a bowl add the pastry ingredients and mix well.

  • Roll this out between two sheets of baking paper until it is a few mm thick. Put the pastry in the pie dish and flatten, ensuring that it is an even thickness. Once you are happy with this, prick the base with a fork to allow heat to come through.

  • Place this in the oven for 20 minutes until golden.

  • Once the base has cooled and the blueberries have reached their desired thickness, pour the blueberries into the centre of the pie.

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