Wednesday, August 14, 2013

Blueberry Pie with Walnut Crust

My husband has been begging for blueberry pie for nearly a week now, and I finally got around to making it! Right now he is not eating starches, so I couldn't even make a gluten free pie crust with alternate flours. I decided to try a walnut crust, and it turned out fantastic! 

Ground walnuts, sugar, and butter

Chia seeds soaking in lemon juice

Blueberries with cinnamon, lemon juice, and ground chia seeds ready to go in the pie crust

Ready to go in the oven!

Hot and bubbling 
What is hot blueberry pie without ice cream?

Blueberry Pie with Walnut Crust

Bottom Crust: 
3 cups walnuts
2 T. sugar
3 T. softened butter

Grind the walnuts and sugar until fine in a blender, then mash in the butter in a separate bowl. Press into the bottom of a pie pan and freeze for 30 minutes.

2 T. chia seeds
Juice of 1 lemon
2 T. water
1/2 tsp. cinnamon
5 cups blueberries

Pre-soak the chia seeds in the lemon juice and water for at least 40 minutes, preferably longer. Pulse the chia seeds, lemon juice, and water in the blender until it starts looking smooth. Mix all the filling ingredients together in a medium size bowl and let sit until the pie crust is ready. 

Top Crust:
1 1/2 cups walnuts
1 T. sugar
1 1/2 T. softened butter. 

Prepare the walnuts, sugar, and butter the same way you did with the bottom crust and mix until crumbly. 

Assemble the pie:
Pour all the filling into the pie crust, then sprinkle the crumbly top crust to cover the pie. 

Bake the pie in a 350 degrees F. oven for 45-60 minutes, until the top is golden and crunchy and the pie is bubbling. 

As you see from my pictures above, the pie turned out more like a cobbler, but the longer you let the chia seeds soak, the better they will gell up. Try letting them soak overnight in water if you like, then add the lemon juice the next day. 

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