Blueberry Pie
Using a large mixing bowl, add in the melted butter, eggs, flour, baking powder, water, and salt to taste then mix properly to combine. Divide the dough into half, roll out one part of the dough on…
- Cook40 min
- Total40 min
- Serves8
- LevelIntermediate
Ingredients
- 1 cup/ 227g Pie crust:
- 4 unsalted butter, melted
- 1/2 tsp. large eggs
- 1 1/2 cups/ 168g sea salt to taste
- 1/4 tsp. coconut flour
- 1 tbsp. baking powder
- 1 1/2 cups/ 285g water
- 2 tbsp. Pie Filling:
- 18 ounces/ 500g fresh Blueberries
- monk fruit sweetener
- package of regular cream cheese
Method
- Using a large mixing bowl, add in the melted butter, eggs, flour, baking powder, water, and salt to taste then mix properly to combine. Divide the dough into half, roll out one part of the dough on a kitchen working surface, between to parchment papers then place at the bottom of a pie pan. Make sure the dough goes up way to the edges of the pie pan, set aside.
- Preheat the oven to 350 degrees F, in another mixing bowl, add in the blueberries and sweetener then mix properly to combine. Place the cream cheese over the dough crust, Pour the blueberry filling over the cream cheese then set aside.
- Use a rolling pin to roll out the second dough, cut into long strips then make a pattern over the filling. Preheat an oven to 350 degrees F, place the pie pan into the preheated oven and bake the pie for about twenty-five minutes until it becomes lightly brown in color. Feel free to cover the edges of the pie with aluminum foil to prevent over-browning.
- Once baked, let the pie cool for a few minutes, slice, and serve.
