Friday, September 6, 2013

YIKES Paleo, Gluten Free Blueberry Pie... Oh My!

 Late summer is the time for blueberries in Maine. This year, we ordered these blue babies by the box. When they came, I knew exactly what would hit the spot: A delicious blueberry pie.

Unable to eat the conventional blueberry pie, I was determined to come up with my own version. 

I felt the best approach was to use a variety of “flours” to create an acceptable stand-in for wheat flour. The blueberries this year are especially sweet, so I only needed a scant 1/4 cup of palm sugar (a low glycemic sweetener). You and your family and friends will love this blueberry pie, and no one will miss the wheat flour. 

Paleo GF Blueberry Pie... Oh my!

First step: Preheat oven to 350.

Crust Ingredients

  • 1 1/3 c almond flour
  • 1/2 c tapioca flour
  • 1/2 c oz arrowroot powder
  • 1/2 c coconut flakes (unsweetened)
  • 1 tsp salt
  • 1/2 c + 2 tbsp butter, very cold, in pieces
  • 1 large egg
  • 4-6 Tbsp cold water
  • 1 heaping tbsp honey

Paleo Pie Crust Directions

  1. Measure and mix flours and salt in the bowl of your food processor.
  2. Add the butter pieces to bowl. Process until crumbly.
  3. Mix egg, honey and 2 tbsp. very cold water in a small bowl.
  4. Pour egg and water mixture over flour mixture and process until the dough comes together. Add more water if needed to achieve a uniform ball of dough. Wrap and chill for at least an hour.
  5. Divide the dough and roll each portion between two sheets of parchment paper. If the dough feels sticky you might want to dust booth sides with arrowroot powder. You can alternately press the bottom crust into the pie plate if you wish, instead of rolling.

  Blueberry Filling
  • Maine Wild Blueberries -about 6 cups
  • 1/4 c of palm sugar
  • 3 Tbsp of arrowroot powder

Blueberry Filling Directions 
  1. Mix the palm sugar and blueberries together in a large bowl. Sprinkle on the arrowroot powder and mix again.
  2. Mound blueberries into the pie shell and cover with the second rolled crust. Cut slits in top crust to vent.
  3. Cover the crust with foil and bake 40 mins. Take off the foil and continue baking for 10 more mins. to brown the crust.

Suzanne Anderson is the creator of YIKES! Studio Jewelry. Suzanne has been busy creating for most of her life. After graduating with a BA from Maine College of Art, she worked as a graphic designer and a painter. Suzanne works to ensure that YIKES! Studio creates work that is fun, beautiful, always interesting, and adorns the wearer with joy. Catch up with her on Facebook, Twitter, Pinterest, or Etsy, or her website at

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