Blueberry Pie, Oh my!

Yesterday was such a lovely day and my family and I were in great spirits and felt it was a pie- kind- of- day. So I made a yummy blueberry pie!! Oh my, my, my, what a delicious pie!! *See below for the recipe.

I’m not sure if it’s the spring weather or if I’m just simply feeling inspired, but I am really in the cooking and baking spirit lately! Last night’s dinner was a different version of a shepherd’s pie. I like to reinvent that recipe on occasion & this one did not disappoint.

Made with: carrots, peas,onions, diced fresh garlic, mushrooms, beefless ground, black beans, vegetable broth, spices, s & p, whipped potatoes, vegan parmesan & vegan shredded mozzarella

Tonight’s dinner was another version of a buddha bowl. Delish!

This bowl had roasted sweet potatoes with sea salt and cinnamon, roasted cauliflower, arugula & spinach, leftover beefless ground with mushrooms and onions, pan roasted spiced chickpeas, hard boiled eggs, and a lemon tahini sauce.

Hope you all have a lovely end of the week and weekend! Happy cooking and baking!! 😀

Gluten Free Blueberry Pie


For the Crust:

1 3/4 cups gluten free all purpose flour (with xanthan gum in it)

1/2 cup potato starch

1/2 tsp salt

1 cup (2 sticks) plant based butter (I like the Country Crock plant based butter)

7-9 Tbspns cold water

1 Tbspn apple cider vinegar

For the blueberry filling:

3/4 cup organic granulated sugar

zest of one lemon

5 Tbspns potato starch

2 Tbspns gluten free all purpose flour

1/8 tsp salt

6 cups wild maine mini frozen blueberries

6 pats of plant based butter, 3 Tbspns worth(3 Tbspns cut into 6 pieces)

For glazing on pie:

1 egg, beaten

organic granulated sugar


1) Grease a pie pan with extra plant based butter. Set aside.

2) In a large bowl, whisk together, flour, potato starch and salt.

3) Using a pastry cutter, cut in the butter until it resembles coarse crumbs.

4) Add water and vinegar. Stir together with a wooden spoon. If dough is dry, add more water a tablespoon at a time more until desired consistency.

5) Separate dough into 2 parts. Place one dough in plastic wrap in a ball and keep in fridge. Second dough place on waxed paper & wrap around to fold tops on each side of dough and roll out dough on top of folded top parts of waxed paper. When it’s rolled out where it’s not too thick or too thin and it seems to fit pie plate, then open tops and flip over onto pie plate. Gently work around pan until covering whole pie pan.

6) Preheat oven to 425°F.

7) In another large bowl, combine the sugar and lemon zest, pushing down to get rid of lemony clumps, and mixed well together. Add potato starch, flour and salt. Mix in the blueberries. Stir together to combine.

8) Scoop the filling into bottom crust. Top with the pats of butter around the filling. Then remove the top crust from the fridge and repeat the same process as the bottom crust using the same waxed paper. Flip over onto top of pie and pinch edges to make a pretty edging and seal the crusts together. With a basting brush, brush on the beaten egg on top crust and sprinkle with sugar. Cut slits in various places on crust to allow for air to escape & place pie on a baking sheet to avoid juices seeping out onto oven bottom. Place in oven for 45 minutes. If you see that crust is starting to burn, place foil over the top and place back in oven until baking time is over. Then place on a cooling rack for at least a few hours. I like to serve it warm after cooling a bit. Serve alone or with dairy free whipped topping or vanilla ice cream. So delicious!

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