It's National Blueberry Pie Day!!

This Today is National Blueberry Pie Day and Denim Day, see a theme. The irony is I live in Greensboro also known as Jeansboro because of our rich history of textile manufacturing (Wrangler & VF Jeanswear) and denim.  
You will find these great Jeanswear statues all over Greensboro celebrating this status. This project even included our public school system, Guilford County School students submitted designs to be chosen for the 3D statues.  

So in honor of National Blueberry Day I am sharing this vegan, gluten free and grain free blueberry pie. The crust is even includes 3/4 cup of Blueberry Bliss, which is my husband's favorite flavor of granola that I make. Well maybe, I am working on a new flavor he is also really enjoying, this one includes vegetables. WHAT??!! Yes vegetables but that is a blog post for another time. ​

---

I will warn you ahead of time, this pie will not last long in your house if you have blueberry lovers like I do.  
​This pie will take you about 20 minutes prep time. 
Total baking 40 minutes. 

Ingredients: 

• Crust:
• ¾ cup munch
• ¼ cup coconut flour
• 1 tbsp tapioca flour
• 1 tbsp coconut sugar
• 1 flax egg or chicken egg
• 1 tbsp cold lard or cold coconut oil
• Filling:
• 6 cups fresh blueberries
• 1/4 cup honey
• Zest of one lemon
• 1/2 tsp vanilla
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/4 cup arrow flour/starch
• Juice of one lemon
• 2 TBSP water

To make the crust, mix lard or coconut oil into flour mixture until it is clumpy. Then gently stir in coconut sugar and flax egg or chicken egg.  Roll out between two pieces of parchment paper or wax paper. Put pie pan over dough and flip. Don’t worry about cracking, you can press it back together.  I had left over pie crust, so I made heart shaped crusts to place on top after I finished the pie. You will need to bake those on a separate pan. Bake at 375 for 15 minutes

To make the filling place blueberries, honey, lemon zest, vanilla, salt, and cinnamon in a large saucepan. Place arrowroot starch, lemon juice, and water in a container with a tight-fitting lid. Shake it vigorously to combine.  Then add that to the saucepan.

Heat saucepan on medium. As it cooks, mash the berries gently. (Leave some berries intact.) Continue to mash and cook for 5 minutes. The liquid will go from pink to lavender, finally to a rich blueberry color. Cook for a few more minutes until it thickens.

Fill the crust with blueberry filling.  Bake for 30 minutes. If you are making a 2-crust pie, be sure to cut vents into the top crust before baking. 

​Let the pie cool completely before serving. Refrigerate pie after it cools.