Mom’s Blueberry Almond Pie

My mom makes this yummy pie for herself and even when she is having non-paleo guests….equally enjoyed by all!  People tell her it tastes like shortbread.  I like that it has simple ingredients and no sweeteners…which fits in my low carb paleo lifestyle as a very occasional treat.  She wanted me to tell you that it is better after it stays in the fridge a few days….if it lasts that long!!

Mom’s Blueberry Almond Pie

makes 3 pies
(yes she makes 3…you can always adapt the recipe to make just 1, but she warns that you will wish you made more!)

Crust
6 cups Honeyville blanched almond flour (she was very specific about this brand working best)
1 cup coconut oil
1/2 tsp of salt
1 tsp vanilla (optional..homemade is easy…try my recipe here)

Filling
Frozen wild blueberries (wild Maine blueberries…she gets them from Costco)

  • Mix the crust ingredients thoroughly.
  • Press a third into each of the 3 glass pie plates (she recommends glass like these by Pyrex).
  • Top each pie crust with frozen blueberries…don’t overfill.
  • Bake at 350 til crust is golden…about 45 minutes to 1 hour for 3 pies.
  • Cool thoroughly.
  • Once cool you can slip each pie into a gallon size ziplock to store in the fridge.
  • They get better after a day or 2.  Make at least a day ahead and chill in the fridge so the crust will firm up.

These are a simple but tasty treat…tastes like blueberry shortbread!  If you can eat coconut cream I bet a dollop of whipped coconut cream would be amazing!

  

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