Sugar-Free Blueberry Pie

This Blueberry Pie is gluten free, sugar free, low-carb and delicious! Bonus, it is super easy to make! I never measure ingredients so everything is approximate and you may need to add or takeaway to adjust flavour/texture!

PIE CRUST INGREDIENTS:

• 1 cup sprouted buckwheat flour
• 2 tsp xantham gum
• 4 tbs arrowroot starch
• Pinch of salt
• 2 tbs coconut sugar or monk fruit
• 1/4 cup cold butter/ghee chopped
• 1-2 tbs cold coconut milk

PIE CRUST DIRECTIONS

1. Mix dry ingredients together and then cut in the butter and coconut milk until a dough forms. Use your hands to combine. If it is too dry, add more milk and butter until it holds together well.
2. Press dough into a greased glass pie dish to make the crust.
3. Poke holes with forks in the bottom of the crust.
4. Bake at 350 for 20 mins or until golden brown.

FILLING INGREDIENTS

• 3 cups blueberries
• 2 tbs arrowroot starch
• 5 tbs Organic Traditions yacon syrup
• Pinch of sea salt
• 1/2 tsp vanilla extract or vanilla bean

FILLING DIRECTIONS

1. Mix ingredients together in a saucepan over the stove until blueberries are softened.
2. Pour over the semi baked pie crust.
3. Bake at 375 for another 10-15 mins or until crust is golden brown and blueberries begin to bubble! Enjoy !