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.
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.
Last month (in March, specifically March 14th) did you celebrate pi day by making a pie? Do you have a crust that you love? Did you know that our tasty granola makes a awesome crust. On Pi day we made the following chocolate cream pie. nom nom nom Think I need to make a new pie.
This pie is easy and quick to make. In a few hours you too can be eating chocolate cream pie. Just get out your blender or food processor, Momma's Mammoth Munch granola - flavor of your choice. I used Cacao Crunch in this pie. But Golden would work perfectly too. If you need a bag hope on over to our shop and order yourself a bag. Other items you will need:
1 1/2 cups of Momma's Mammoth Munch, any of our flavors work.
1 cup of pecans, walnuts or almonds
1 cup of pitted dates
Pulse in the nuts in food processor or high speed blender until you get a coarse mixture. Slowly blend in the dates until you get a sticky mixture, that sticks together without crumbling. If it's to dry add a few more dates, one at a time until you reach the right texture. Pat down in a pie pan. Set aside while you make the filling.
13.5 oz can of full fat coconut milk
1/4 cup of maple syrup
2/3 cup cocoa powder
1 tablespoon of potato starch or arrowroot flour/starch
dash sea salt
1/2 tsp vanilla extract
Use only the cream from the can of coconut milk. Whisk the milk to break up the clumps, then whisk in the powdered cocoa, maple syrup, salt and vanilla extract. Then pour in the crust spread evenly, refrigerate for 2 hours or more before serving. Use whipped coconut cream or purchase a can of reddi whip coconut milk.
Cookies for breakfast, oh my I think my grandma would roll over in her grave. My mom might be more forgiving. For us it's a great way to have a quick nutritious breakfast on the run or even a great after school, after workout or work snack.
Heat oven to 350º degrees