Wild (& other) Blueberry Pie (paleo, AIP)
Recipe type: Paleo, Autoimmune Protocol, Vegan-Adaptable
Cuisine: North American, New England
Prep time: 
Cook time: 
Total time: 
Serves: 1 pie
Welcome to my favorite pie in the world and the best part of summer. This pie is runny warm but will hold together once it cools (I prefer my blueberry pie slightly runny - feel free to adjust the starch and sweetener content to your liking).
  1. Preheat oven to 375 degrees Fahrenheit.
  2. For crust: mix flours and salt, and then cut in cold lard with a pastry cutter.
  3. 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.
  4. For filling: clean blueberries and mix with other filling ingredients.
  5. 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 ;)
  6. 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).
  7. Let cool and serve with dairy-free ice cream, coconut whipped cream, or just eat right out of the dish, à la Julie.
Recipe by Flash Fiction Kitchen at https://www.flashfictionkitchen.com/wild-maine-blueberry-pie/