Thriving the 60 Blog

Paleo Blueberry Pie Recipe

Ella Fitzgerald:  A strawberry moon, blueberry sky.  Polka dot stars shining on high.  Everything’s right.  Oh, what a night for love.

Thrive + Tuesday = day to shop!

Over the weekend, we placed another Thrive Market order.  Coffee, aromatherapy, cat food, pine nuts.  All the essentials, right?

This week, you can get 25% off your order and free shipping when you click here 25% off and free shipping and shop from your couch.  Here’s a delicious recipe you can make for the upcoming long holiday weekend.

It’s berry season! When sweet, juicy blueberries are overflowing at the market, we can think of nothing better than baking them up in a decadent pie. A trio of gluten-free flours (almond, coconut, and tapioca), plus a scoop of lard from EPIC makes this a Paleo-friendly summertime treat for all those picnics, barbecues, and parties.  All the ingredients, except for the fresh blueberries and lemons, can be purchased from Thrive!

PALEO BLUEBERRY PIE

Yield: 7 to 9 servings
Active Time: 25 minutes
Total Time: 3 hours and 25 minutes

INGREDIENTS

For the crust
1 cup superfine almond flour
1 cup coconut flour
½ cup tapioca flour
1 teaspoon salt
1 cup lard, chilled in freezer for 30 minutes
4 to 6 tablespoons cold water

For the filling
4 ½ to 5 cups blueberries, washed and drained
½ cup coconut sugar
3 tablespoons tapioca flour
Zest 1 lemon
Juice of half a lemon

INSTRUCTIONS

Add the almond flour, coconut flour, tapioca flour, and salt to a food processor; pulse a few times to combine. Add chilled lard and pulse until mixture is slightly crumbly. Add 3 tablespoons water and pulse, adding more water, 1 tablespoon at a time, until dough comes together by squeezing it between your fingers.

Turn dough onto lightly floured surface and form into a disk. Halve the disk (make one piece slightly larger than the other) and shape into rounds. Wrap in plastic and refrigerate at least 30 minutes.

Remove larger disk from refrigerator and crumble it into a greased, 9-inch pie pan. Using your fingers, shape a crust by pressing dough onto bottom and sides of pan. Crimp edge of dough along the top of crust; refrigerate. Remove smaller disk of dough from refrigerator and place it between 2 slices of parchment paper. Roll out the dough to a 10-inch circle, about ¼-inch thick. Using a star-shaped cookie cutter, cut out shapes and place on a sheet tray, 1-inch apart; refrigerate 30 minutes.

Preheat oven to 400 degrees.

In a large bowl, add all ingredients for the filling; stir until blueberries are well-coated. Remove pie pan from the refrigerator and pour in the blueberry filling.

Cover edges of pie crust with foil, to protect it from burning. Bake pie for 50 to 55 minutes. During the last 8 to 10 minutes of baking, place sheet tray of cut out stars into the oven with the pie. Remove both the pie and stars and let cool 30 minutes. Place stars on top of pie before slicing.

Almond FlourOrganic Coconut FlourTapioca Flour

What time should I be at your house for dessert?

 

 

 

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