Ingredients
Equipment
Method
- Make pie crust. Choose between our gluten-free almond flour crust or gluten-free oat flour crust.
- In a large pot, add 4 cups of blueberries, tapioca, maple syrup, coconut sugar, lemon zest, cinnamon, and salt. Cook over medium heat, stirring frequently until the blueberries are cooked and thickened up, about 5 to 8 minutes. Set aside to cool briefly. Add in the remaining cup of frozen blueberries to help the pie cool down faster.
- Preheat oven to 375ºF.
- Between two sheets of parchment, roll out 1 batch of dough to fit the size of a 9-inch pie tin and place it in the pie tin.
- Roll out remaining dough disk to a 10-inch circle, either to stamp out design to make the stars and stripes pie or top the pie with a double crust, making sure to poke some slits into the crust to let steam escape.
- Pour the slightly cooled blueberry pie filling into the pie and either place the American flag design or top with the second crust and seal it.
- If you'd like to egg wash the pie, whisk together egg and a splash of water and brush onto the crust. If desired, top with raw sugar.
- Bake in the preheated oven for 40 minutes on the lower-middle oven rack, or until the crust is light golden all over. If the edges are cooking too quickly, cover them with foil.
- Let the pie cool completely before serving.
Notes
No extra notes available.