I was raised in the East part on France and we loved eating Myrtilles, aka Blueberries, whenever we were going to the Vosges region. I don’t really recall eating blueberries anywhere else at that time …. I loved their slightly acidic taste, which combined with the sugar and almond cream pie they came with was so flavorful and colorful ! But above all, what I preferred was to look at my darkened tong and teeth and smile at the entire family table 🙂
Well today you find them all year long, in almost any food store in the world ! And I still love them for their taste, but even more since I have learnt about their great nutrition properties ! Low in calories (about 85% is water, and an entire cup contains only 84 calories, with 15 grams of carbs, one of the lowest rate for fruits). Then they are high in fiber, vitamin C and vitamin K. And they are said to have the highest antioxidant capacity of all common fruits and vegetables !!!
So today I propose you to bake a vegan pie using these nature treasures ! Just follow the instructions below and let me know how you liked it.
Ingredients
Crust
- 1,5 cups GF oat flour
- 1,5 cups almond meal
- 1/4 cup coconut butter
- A few tbsp of water
- 1 tbsp coconut sugar (up to 3 if you like a sweet crust)
- 1/8 tsp sea salt
- 1 tsp cinnamon ( for the blueberry pie)
Filling
- 400g blueberries
- 60ml maple syrup
- 1,5 tsp agar agar
- 25 g cornstarch
- 1 tsp real vanilla extract
Instructions
First prepare the crust:
- Preheat the oven to 175 C fan forced
- Put all the dry ingredients in your high speed blender and combine. Then add the coconut butter gradually and combine to get a dough consistency.
- If you don’t have a proper dough add a few tbsp of ice water, one by one, until you get the proper texture and can form a ball.
- Lightly grease your tin and put it in the oven for 15 to 20 min after you have made holes with a fork to prevent it from swelling.
- Get it out and let it cool down while you prepare the curd.
To make the filling:
- Place the blueberries, maple syrup, and agar in a medium-size saucepan. Heat over medium heat for about 5 minutes, or until the blueberries start to pop. Use a spatula to slightly mash them.
- Dilute the cornstarch in 3 tablespoons of water and add it to the saucepan. Heat for another 1-2 minutes or until the blueberry filling slightly thickens. Stir in the vanilla extract and remove from heat.
- Pour into the empty crust, and spread evenly. Let cool at room temperature for about one hour before transferring to the refrigerator.
- Refrigerate at least 3 hours before eating. The filling will thicken as it cools. Serve fresh with vanilla icecream, or as is!