Blueberry Pie with Flax and Almonds

 

Blueberry Pie with Flax and Almonds

This recipe offers a healthier twist on the classic blueberry pie, using flaxseed and almond flour to create a gluten-free crust.

Ingredients:

For the Crust:

• 1 cup almond flour
• 1/4 cup ground flaxseed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 cup cold unsalted butter, cut into cubes
• 2-3 tablespoons water

For the Filling:

• 4 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon butter, cut into pieces

Instructions:

1. Make the crust: In a large bowl, combine the almond flour, ground flaxseed, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add water, one tablespoon at a time, until the dough just comes together.
2. Press the crust: Press the dough into a 9-inch pie plate, creating a crust with a slight overhang.
3. Prepare the filling: In a large bowl, combine the blueberries, sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to coat the blueberries evenly.
4. Fill the crust: Pour the blueberry filling into the prepared crust.
5. Dot with butter: Dot the top of the filling with the butter pieces.
6. Bake: Bake in a preheated 375°F (190°C) oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
7. Cool: Let the pie cool completely before serving.

Serve with a scoop of vanilla ice cream or whipped cream.

Enjoy this delicious and gluten-free blueberry pie!

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