Blueberry Pie with Almond Flour Crust
So my family has blueberry bushes and this time of year is pickin' time! My aunt gave me a huge bag of blueberries she picked the other day and I wanted to make something delicious but not as bad for you as a regular blueberry pie. So I used less sugar in the filling and made an almond flour crust. It turned out better than I expected and my 7 year old loved it, so I say it was a success!
First I grabbed my blueberries and got them all washed off then put them in a pot along with my sugar, honey, salt, juice from half the orange, and a couple pinches of orange zest.
Stir it all together and bring to a boil. Once the blueberries start to release some of the juices start to stir until it starts to thicken. You want to be able to scrape your spoon along the bottom of the pot and it slowly come back to together.
When you can do this, take it off the stove and let it cool.
While it cools you can make your almond flour crust. I got the crust recipe from Elana's Pantry
Once my crust was made I put it in the fridge while the oven preheated to 350 degrees. When the oven was ready I pressed the dough into my pie dish (9 in) and pre-baked it for 5 minutes.
After the 5 minutes was up, I filled the pie crust with my blueberry filling and sprinkled a bit more orange zest on top. Bake for 8 - 10 minutes. I ended up baking for 10 minutes.
Let cool and enjoy!
3 cups blueberries (fresh or frozen)
1/4 cup sugar
2 tbsp cornstarch
1 tbsp honey
1/4 tsp salt
zest from one orange
juice from half the orange
Nutrition Per Serving (based on a health app I logged the recipe into)