Organic Gluten Free Paleo Blueberry Pie

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As I get older I constantly find myself being more cognizant about my health and what I am putting in to my body. Eating healthy is not just about dieting, but it’s a lifestyle and requires a lifestyle change. What we put in to our bodies ultimately affects the way we look and feel. When you eat healthy your body reacts and it improves your focus, stress levels, controls obesity, and much, much more. These are just some of the benefits to being mindful of the food you are consuming.

I find myself constantly looking at food labels and whenever possible I try to buy organic non-GMO based foods. So what is organic food? Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.

If you are like me and get the munchies there are healthy options out there to keep you on track with your healthy eating lifestyle. I recently came across this recipe for a Paleo Blueberry Pie that I wanted to share with you. You can find the gluten free flours plus all the other ingredients needed here. I hope you enjoy your wholesome organic paleo blueberry pie as much as I did. Let me know how yours turns out!

Paleo Blueberry Pie

PALEO BLUEBERRY PIE
Yield: 7 to 9 servings
Active Time: 25 minutes
Total Time: 3hour and 25 minutes

INGREDIENTS
For the crust
1 cup superfine almond flour
1 cup coconut flour
½ cup tapioca flour
1 teaspoon salt
1 cup ghee, chilled in freezer for 30 minutes
4 to 6 tablespoons cold water

For the filling
4 ½ to 5 cups blueberries, washed and drained
½ cup coconut sugar
3 tablespoons tapioca flour
Zest 1 lemon
Juice of half a lemon

INSTRUCTIONS
Add the almond flour, coconut flour, tapioca flour, and salt to a food processor; pulse a few times to combine. Add chilled ghee and pulse until mixture is slightly crumbly. Add 3 tablespoons water and pulse, adding more water, 1 tablespoon at a time, until dough comes together by squeezing it between your fingers.

Turn dough onto lightly floured surface and form into a disk. Halve the disk (make one piece slightly larger than the other) and shape into rounds. Wrap in plastic and refrigerate at least 30 minutes.

Remove larger disk from refrigerator and crumble it into a greased, 9-inch pie pan. Using your fingers, shape a crust by pressing dough onto bottom and sides of pan. Crimp edge of dough along the top of crust; refrigerate. Remove smaller disk of dough from refrigerator and place it between 2 slices of parchment paper. Roll out the dough to a 10-inch circle, about ¼-inch thick. Using a star-shaped cookie cutter, cut out shapes and place on a sheet tray, 1-inch apart; refrigerate 30 minutes.

Preheat oven to 400 degrees.

In a large bowl, add all ingredients for the filling; stir until blueberries are well-coated. Remove pie pan from the refrigerator and pour in the blueberry filling.

Cover edges of pie crust with foil, to protect it from burning. Bake pie for 50 to 55 minutes. During the last 8 to 10 minutes of baking, place sheet tray of cut out stars into the oven with the pie. Remove both the pie and stars and let cool 30 minutes. Place stars on top of pie before slicing.