Blueberry Pie with Chia Oat Crust
Yes, I know… ANOTHER blueberry recipe! Well, we’ve been inundated with organic blueberries lately and every time I use some up I find another sale! But why the heck not? Blueberries are PACKED with nutrients and they’re so yummy, too.
The crust is what makes this treat even more nutritious due to the addition of those powerful chia seeds! I use this crust for my Sweet Potato Pie, too. It’s amazing and pretty easy to put together. Let’s do this.
Ingredients
~ for the crust
2½ cups thick rolled oats, divided (save ½ cup aside)
½ cup raw cashews
2 TBS chia seeds
2 TBS minimally processed sugar (I used coconut sugar)
½ tsp cinnamon
pinch salt (optional)
½ cup water
~ for the filling
1 quart fresh blueberries
¼ cup maple syrup
3 TBS tapioca starch
2 TBS lemon juice
¼ cup sliced almonds (added later for the topping)
Method
~ for the crust
Place all ingredients, EXCEPT the water and ½ cup of the oats, into a food processor and process until you have a course flour.
Add ¼ cup of remaining oats and pulse just to combine.
With the food processor running, add the water a little at a time. The mixture should come together as a thick dough, but it will be crumbly. That's okay. It should stick together when you pinch it.
Line a pie plate with parchment paper or use a very light spray of cooking oil.
Dump the dough into the pie plate, squishing it down and up the sides with your hands. I used my handy-dandy pastry roller, which makes this process SO much easier. The dough will be very thick. Just take your time and enjoy the process.
~ for the filling
Preheat oven to 400° F.
Mix the berries together with the remaining filling ingredients and pour into the pie plate.
Add love! 💗
Cover loosely with aluminum foil.
Bake for 45 minutes, then remove and top with the remaining ¼ cup oats plus ¼ cup sliced almonds.
Return to the oven and bake for another 15 minutes.
Makes one yummy pie. Enjoy!
