Grain-free Blueberry Pie (nut free)

Recipe by The Pioneer Chicks

Prep Time 20

Cook Time 50

Total Time 1 10

Servings 8 slices

Author Alexa Lehr

Ingredients

Filling

4 cups organic blueberries
1/4 cup coconut sugar
1/4 cup Bob's Red Mill tapioca flour
1 tsp. organic cinnamon

Crust

1 box of Chebe all-purpose mix
2 tblsp. organic butter or coconut oil melted
2 large, organic eggs
1/3 cup water
2 tblsp. coconut sugar optional

Instructions

Preheat the oven to 395 degrees F.
In a large mixing bowl, combine the Chebe all-purpose mix, butter (or coconut oil), eggs, and coconut sugar. Add the water a little bit at a time until the dough can be kneaded into a ball.
Divide the dough into 2 equal parts. Pat one of the halves into a 9" glass pie plate.
You can make the other half into lattice strips or create some other creative crust for the top of the pie. Set aside the pie crust and the topping crust.
In a large mixing bowl, combine all of the filling ingredients. Stir until everything it coated.
Pour the filling ingredients into the pie crust. Place the topping crust over the blueberry filling. Press the edges of the pie crust and the edges of topping crust together so that they don't separate.
Bake for 15 minutes. Without opening the oven door, reduce the temperature to 350 degrees F.
Bake for an additional 30-40 minutes. The blueberry filling should be bubbling.
Allow the blueberry pie to cool before cutting and serving!

Notes

You can use frozen blueberries in this recipe, however I would recommend including another whole cup since frozen blueberries tend to simmer down more than fresh blueberries.