Oh My, A Blueberry Pie!

Have you heard the penguin joke? 
My dad is the most epic corny joke teller in the universe.  Working with kids his whole life and having four of his own gave him many opportunities to use the best of the worst jokes in his repertoire countless times.  Last season, my daughter's ski coach required a new joke from her everyday at the beginning of practice (thanks Johnny Mac) and she would often recall one of Grandpa's classics.  He is a great resource for witty, tasteful, and age appropriate humor.  The penguin joke has gone down as a family classic and someday I may just share it with you all.  But this post is about pie.

Two pies were sitting in the oven.  

One pie says, "Wow, it's hot in here."  

The other pie says, "Oh my, a talking pie!" 

If these pies could talk, they may complain about the heat, too.  New Hampshire has been hit with some muggy weather this week, but that hasn't stopped my husband from harvesting gallons and gallons of wild blueberries from the pine barrens down the road.   That good ol' southern boy has been devoting hours and hours in the heat to harvest these powerful antioxidants to get us through our long winters.  A good friend loaned him a blueberry hand rake which has increased his harvest.

Our evenings have been spent cleaning, sorting, and freezing them together as a family.

Hannah's been following the rule of eating from the unsorted container, and not grabbing handfuls of the prepped berries.

After the berries are cleaned and sorted, lay them on a cookie sheet and freeze in a single layer.  This allows you to bag them up and not end up with a solid smooshy bag of berries.  To make this pie, you need 4 cups of berries, you do not have to freeze them, they can be fresh.

Don't be afraid of pie crust! This simple, easy, no roll, no chilling vegan and gluten free crust will change the way you think about pies.  No kidding!

Ingredients:

1/2 cup oat flour (I ground organic raw oats with a coffee grinder)
1/2 cup almond flour (I ground dehydrated almond pulp from making my own almond milk)
1/2 sweet sorghum flour
* You can use any combination of 1 1/2 cups of flour for this crust.
1 tsp sugar
2 tsp cinnamon
1/2 tsp salt

Pour this directly into the pie dish and Mix it together.

Next, in a separate container, combine
1/3 cup oil (I used extra virgin olive oil)
3 Tbsp water

Pour directly into flour mixture in pan.

Use a fork and combine until fine crumbles.

Press crumbles to sides first with fingers or the flat side of a measuring cup, then press bottom to form a thin crust.






Filling:


4 cups blueberries
1 Tbsp lemon juice
1/3 cup organic sugar
1 Tbsp arrowroot flour (or cornstarch)
1/4 cup sweet sorghum flour (or other flour)
2 tsp cinnamon

Pour into pie crust and bake in preheated 350* F oven for 45 minutes.

ENJOY!!!