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Summer Blueberry Pie

One of the best things about summer is...blueberry pie! Make it just once and you'll see why!

Pie Crust
1 1/2 cups whole wheat pastry flour
pinch sea salt
Olivado Avocado Oil
cold water

Blueberry Filling
2 pints blueberries, sorted, rinsed, towel-dried
2 teaspoons Olivado avocado oil
2 tablespoons Suzanne's Specialties Blueberry Rice Syrup or Genmai Rice Syrup
pinch sea salt
3-4 tablespoons arrowroot flour dissolved in a small amount of water

1/2 cup almond meal
2 teaspoons Olivado avocado oil
2 tablespoons Suzanne's Specialties Genmai Rice Nectar

Preheat oven to 350 degrees. Make the crust. Combine flour and salt in a mixing bowl with 2-3 tablespoons avocado oil, enough to create the texture of wet sand. Slowly add water, by the tablespoon, to create a soft dough that comes together and holds, but is not sticky.

Roll out the dough between 2 sheets of parchment to create a thin round that is about 2 inches larger than the pie plate. Invert the crust onto the pie plate and without stretching; fit the dough into the plate. Trim away excess and fold up the rim of the crust to be even with the pie plate. Using your fingers, pleat the dough to form a decorative rim. Pierce in several places with a fork and set aside.

Next, make the filling. Combine berries, avocado oil, rice syrup and salt in a skillet over medium-low heat and cook, stirring, until the syrup loosens, about 3 minutes. Stir in arrowroot to create a thick sauce around the berries. Turn off heat and allow to cool slightly while making the topping.

Make the topping by combining all the ingredients to create a thick, sticky texture. 

Spoon the berries evenly into the crust. Using wet fingers sprinkle the topping over the berries. Bake for 50-55 minutes, until the crust is golden and the berries are bubbling. Allow to cool for about an hour before slicing.


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