Elizabeth stared at the patch of familiar-looking, knee-high bushes. The tiny green leaves had captured her attention the same way noxious, three-leafed poison ivy plants did – but this was a pleasant feeling of expectation, not the dangerous start those other plants induced. There it was – a tiny shot of blue, peeking out behind a minty leaf. She clapped her hands, and bent down. Scooping with all her might, her nimble baby fingers caressed the blue bulbs from their sockets into the cradle of her skirt.
She picked the patch dry, leaving the unripened green berries, and moved on her hind quarters to another patch.
“Elizabeth!” A clear voice rang out from beyond the hill. Quickly, Elizabeth poured her bounty into a glass jar, gathered up her skirts, and ran out of the woods over grassy dunes to a small cottage, where an elderly woman was waiting outside the screen door, a dripping ladle in her hands.
“Where have you been, dear?” asked her grandmother. “I’ve been waiting for you to make the pie crust.” She put a hand on Elizabeth’s shoulder and guided her to the wooden kitchen counter, covered with jars of honey, lemons, fresh maple syrup from their neighbor’s farm, and three cartons of market berries. Shyly, Elizabeth brought her jar out and presented it to her grandmother.
“What’s this? Did you pick these yourself?”
“Then we must use them in the pie. They shall be front and center, the top layer.”
She proceeded to pour the berries into the pie shell, adding Elizabeth’s wild tiny ones last, and placed the brimming plate into the oven. The older lady moved over to the dining table to drink a cup of tea and watch the sun set over the promontory. Elizabeth sat with her nose pressed against the oven window, waiting for the blueberries to bubble.
“It will be awhile, dear.”
Elizabeth crossed her legs and took a seat on the kitchen floor. Outside the waves broke in gentle, soothing refrains, and the scent of melting berries and crisping dough filled the air.
- Paleo/AIP Pie Crust (makes 2 crusts)
- 1.75 c Otto's cassava flour
- ½ c tigernut flour
- ½ tsp sea salt
- ¾ c cold leaf lard (for V option sub coconut oil)
- ½-3/4 c ice-cold water, added in tablespoons (8-12 tb total)
- 6 c fresh blueberries (I used 4 c regular, 2 c wild blueberries)
- 4-5 tb tapioca flour or arrowroot starch
- 2 tb maple syrup
- 2 tb coconut sugar
- 1 tsp cinnamon
- Zest 1 lemon
- juice of ½ lemon
- ¾ tsp sea salt
- 1 tb ghee/grassfed butter (non-AIP) or coconut oil
- Preheat oven to 375 degrees Fahrenheit.
- For crust: mix flours and salt, and then cut in cold lard with a pastry cutter.
- Add water a tablespoon at a time until the mixture adheres and can be shaped into a ball. Flatten into a disc, cover in wrap and refrigerate (ideally at least an hour) while you prepare the filling.
- For filling: clean blueberries and mix with other filling ingredients.
- Roll out pie dough between two pieces of (tapioca) floured parchment paper. Take off the top piece and turn the dough into a 9-inch pie plate. Flute the edges if you feel like it 😉
- Pour blueberry filling into crust and bake for 45 minutes to an hour, until crust is brown and blueberries have bubbled. (If crust is browning too quickly, cover pie with foil and continue baking until blueberries bubble).
- Let cool and serve with dairy-free ice cream, coconut whipped cream, or just eat right out of the dish, à la Julie.
This post has been shared on Phoenix Helix’s Paleo AIP Roundtable.