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.
Filling:
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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