Gluten Free Blueberry Pie

Gluten Free Blueberry Pie

Recently, I’ve been exploring new ways to bake my favorite dessert. I had never attempted to make a fully dairy-free and gluten-free pie before, so I decided to take a chance and give it a try after doing some research on the best crust and custard for this recipe.

For the crust, I opted for an almond flour and coconut oil combination. These ingredients provided subtle yet intriguing flavors to the pie without being overpowering. I also used almond milk in the custard to enhance the vanilla flavors.

The result was a delicious and refreshing pie that my family and I absolutely loved. I would definitely make it again! While you could certainly use a regular crust and custard for this recipe, you would miss out on the lightness and unique flavor combination of the dairy-free and gluten-free version.

Preparation & Cooking time: 4 hours

Ingredients

2 cups of Almond Flour
2 3/4 cup of Almond Milk
1 Cup of Blueberry
4 or 5 Tbs of Blueberry Spread
2 Tbs of Maple Syrup or Vanilla Honey
1/4 Cup of Coconut oil
1 Tbs of Water
2 Tbs of Corn Starch
1/3 cup of Cane Sugar
2 Tsp of Vanilla Extract
1 Vanilla Pod
2 Tbs of Vegan Butter
1/4 Tbs of Flaky Salt

The recipe

1. Preheat your oven at 350F. In a bowl, mix up the almond flour, the flaky salt, the coconut oil, the maple syrup or honey and the water. Mix until you get the even combined dough

2. Transfer the dough on your pre-oiled pan, press it evenly into the bottom and up the sides of the pan

3. Bake for 15 to 20 minutes, until the pie crust starts to be golden. Reserve on the side when baked

4. During that time, start on the custard.

5. In a small bowl, whisk 1/2 cup of Almond Milk with the Corn starch

6. Bring the rest of the almond milk to boil with the cane sugar. Once the milk starts to bubble, lower the heat under your pan and start adding the milk and corn starch mixture.

7. Once the custard get thicker, add the vanilla extract, the vanilla beans from the pod.

8. When the custard got the thickness you wanted, take it off the heat and add the butter

Tip: You can also add a little bit of turmeric for the coloring.

9. Let it cool down.

10. When both the cust and the custard are at room temperature, spread evenly the blueberry jam from The Frenchman on top of the crust.

11. Add the vanilla custard on top of it

13. Decorate as you want, we like to add a line of Blueberry spread and arrange a cup of organic blueberries around it! Let your creativity speak! Let is rest of 3 hours.

13. Enjoy!