Americans love blueberries. We adore the taste, texture, appearance, and versatility of it. Yet I’ve always wondered, “Why isn’t blueberry pie one of the Top 3 most popular pies?” It doesn’t make sense. When you go to buy a pie at a grocery store or order a slice at the end of a nice meal, you commonly see apple, cherry, peach and pumpkin before blueberry. I get apple pie to a certain extent. It’s quintessential Americana. But the others? Blueberries are way better. So let’s change this now. Let’s put blueberry pie in the Top 2 of American pies! Let’s start with this Paleo Gluten-Free, Dairy-Free Blueberry pie.
Paleo Gluten-Free, Dairy-Free Blueberry Pie
At Naturopathic Earth and its sister podcast, NPE Radio & Occult Health News, we have lauded the blueberry. It’s a fantastic source of polyphenols, antioxidant vitamins, fiber, and overall phytonutrition. It has been linked to reducing blood sugar levels, blood pressure, high cholesterol levels, dementia, and more.
On a visual level, the vibrant purple/blue color of blueberry pie is much more appealing than the grey, pale look of sliced apples or peaches. (The visual aesthetic of cherry pie rivals the blueberries though.) So why wouldn’t we want to make the foundation of a pie one of the healthiest superfoods on the planet? True, cherries are in the pantheon of high nutrition, low sugar fruits, but peaches and apples? Not so much….
Read our article on the Most Nutrient-Dense, Low Glycemic Fruits.
Since this is a Paleo recipe we are going to shirk the conventional wheat-based flour and opt for an alternative. Gluten should be minimized to avoid the all too-common symptoms of gluten sensitivity, like bloating, weight gain, “Brain Fog,” “Leaky Gut syndrome,” joint pain, auto-immune issues and alike. Which non-gluten flour you choose is your choice. Purchase the one of your choosing on Amazon below.
Read our review on Non-Wheat Flour Alternatives to see which alternative best fits your cooking needs and palate.
This Paleo Gluten-Free, Dairy-Free Blueberry pie recipe features other superfood accoutrement. The almonds and cinnamons for example. But perhaps more important, it is lacking the common inflammatory ingredients found in most pies, like refined sugar, dairy, shortening, margarine, and alike.
Read our article on the Inflammatory Effects of Vegetable Oils.
Garnish the pie as you like. Serve it with high-quality vanilla bean ice cream, coconut-based ice cream for you dairy-free aficionados or some paleo, dairy-free whipped cream.
Check out this recipe for Paleo, Keto, Dairy-Free Whipped Cream.
The Paleo Gluten-Free Dairy-Free Blueberry Pie We Should All Be Eating For 4th of JulyPrint This
- Blueberry Mixture
- 2 cups organic blueberries
- 3 teaspoons corn flour (or corn meal)
- 8 tablespoons of maple syrup
- 2 tablespoons lemon juice
- 1/2 tablespoon cinnamon
- 1/2 tablespoon nutmeg
- Zest of 1 orange
- 1 teaspoon vanilla extract
- For the Crust
- 1/8 cup coconut oil
- 2/3 cup of non-gluten flour (your choice of almond, coconut, macadamia, etc)
- 2/3 cup crushed almonds (or almond flour)
- 7 tablespoons of water
Place the blueberries in a bowl and mix well.
For the crust, mix all the contents thoroughly with the 7 tablespoons of water until you have firm dough consistency. Mix 1 tablespoon at a time so not to add too much water.
Place the dough into your pastry dish and press firmly along the sides and bottom.
Pour blueberry mixture into the dish.
Bake at 350 degree for about 30 minutes.
Allow to cool.
Use fresh blueberries over frozen. Frozen ones will release a lot of water into the pie. If you plan to use frozen blueberries add more corn starch. Consistency of crust will vary depending on which non-wheat flour you use. Try various ones until you find the one you like the most.