Whole Grain Blueberry Pie
I’m not usually one to say, “I feel like making a pie today!” Pies can be a lot of work, especially that pesky crust. I know you can buy premade pie crusts, but I prefer not to since they contain a lot of unhealthy additives. But making your own pie crust is no easy feat either. With the abundance of fruit at this time of year, I just knew I had to attempt a pie.
I’m a fan of crumble pies. You know, the ones with the “crumble” topping? I suppose it’s cheating a little when you don’t have to make the top of the pie crust…but I’m all about cheating when it comes to baking. I had a recipe for a whole grain pie crust, and I also had a ton of blueberries just waiting to be eaten. So put these two things together, and you get Whole Grain Blueberry Pie!
Okay, so maybe the pie crust isn’t the prettiest thing to look at, but this pie still tasted delicious! I call it the “rustic” look.
I loved the crumble topping the best. But let’s not forget about those sweet, juicy blueberries underneath that scrumptious topping.
You won’t need to feel guilty eating this pie.
- Blueberries contain some of the most powerful antioxidants
- The whole grain crust adds some much needed fiber
- This dessert doesn’t contain any butter, shortening, or lard
The kids loved this pie with some low-fat vanilla ice cream on top. I loved it warmed up and served naked, meaning, no ice cream or whipped cream! Feel free to substitute whatever fruit you like. The whole grain pie crust could be used for any recipe, sweet or savory.
Whole Grain Blueberry Pie
Preheat oven to 375F.
For the crust:
In a large bowl, whisk together flour, Sucanat, salt, and baking powder. In a large measuring cup, whisk together milk, egg yolk, oil, and vinegar. Pour wet ingredients into dry ingredients, and using a wooden spoon, gently toss all ingredients together. Squeeze dough together into a singular mound and then pat down into a disc. Using a rolling pin, roll dough out until 12 inches in diameter and gently roll onto pin, so that dough drapes over pin
Transfer dough to a prepared pie dish and gently press dough into the edges of the dish and up the sides. Fold excess dough under and pinch, creating a rough 1/2-inch rim. Using your fingers, crimp entire rim. Poke dough all over with a fork to create steam holes.
Transfer to preheated oven and bake for 20 minutes, under just turning golden. Remove from oven and let cool completely before using.
For the Filling and Topping:
In a large bowl, combine 2/3 cup brown sugar, corn starch, and lemon zest. Add blueberries and lemon juice, toss gently to coat. Let filling stand, tossing occasionally, until berries release their juices, 20 - 30 minutes.
Whisk flour, remaining 3 Tbsp sugar, cinnamon, and salt in a medium bowl. Add melted coconut oil and toss to blend.
Spoon blueberry filling into pie crust and sprinkle topping over. Bake pie until filling is bubbling and pie is golden, about 1 hour and 15 minutes. Place foil over if browning too fast.