Delicious Blueberry Pie

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Very Veggie features a weekly recipe that showcases the best in vegetarian, sometimes vegan, dishes, with helpful cooking and ingredient tips and tricks.

Luscious, blue and full of antioxidants, blueberries are the perfect filling for a fresh summer pie. Serve this at your next backyard party, perhaps topped with a scoop of coconut ice cream.

1 cup almonds, roasted and cooled3/4 to 1 cup brown rice flour2 tbsp maple crystals

1/4 tsp baking powder

Pinch of sea salt

3 tbsp melted coconut oil

1/4 cup maple syrup


2 tbsp agar flakes

1+3/4 cup apple juice

2 tbsp kuzu dissolved in 1/4 cup apple juice

2 tbsp maple syrup

Sea salt

2 cups blueberries, washed and drained

Preheat oven to 350°F (175°C).

1. In food processor, grind nuts to a meal. In mixing bowl, combine nuts, flour, maple crystals, baking powder and salt.
2. In separate small bowl, whisk together oil and maple syrup.
3. Mix wet ingredients (oil and syrup) into dry ingredients (nut meal and flours).
4. Press crust mixture into tart pan.
5. Refrigerate for 15 to 20 minutes before baking for 20 to 25 minutes.Let cool completely.

1. In a small pot, simmer agar flakes in apple juice until agar completely dissolves. When agar dissolves, add kuzu/juice mixture. Whisk until mixture thickens. Add maple syrup.
2. Add pinch of salt and berries. Cook 6 to 8 minutes. Remove from heat and let mixture cool partially. Pour into cooled crust pan.
3. Let set completely. Garnish with mint before serving.

There may be a small amount of filling left that you can enjoy as pudding by blending in a food processor. If you have a couple of parties coming up, make two pies and freeze one for later.

photographer: Joseph Saraceno | art direction: Pencil