Grainless Mini Blueberry Pie

Mini Blueberry Pie Recipe (makes 12)
2 cups almond flour
2 cups tapioca starch
1/2 tsp pink salt
2 eggs (or flax eggs)
1/2 cup ghee, butter or coconut oil (softened)
1-2 tbsp water (1 to start, add one more if needed)
2 pints blueberries
1/4 cup maple syrup
4 tbsp tapioca starch
1/2 tbsp vanilla
Preheat oven to 400F. Grease a muffin sheet with butter or oil.
Heat blueberries in a small pot over the stove top. Bring to a boil then stir in syrup and vanilla. Turn down to low heat and simmer for 5-10 minutes stirring often then set aside.
In a mixing bowl combine flours and salt. Mix well. Combine egg and ghee with flour mixture by pushing to the bottom of the bowl with a fork and your hands. Do this until the ghee/egg are in peas-sized pieces.
Use your hands to roll the dough into a ball.
Separate dough into 16 equal pieces. Roll each into a ball.
Flatten each ball with hands or a rolling pin. Press flattened dough into the muffin tin. Form dough covering the bottom and sides. Repeat until all 12 muffin cups are full.
Use a spoon to fill each crust with the blueberry filling. Fill 3/4 to the top, just leaving enough space so that it won’t boil over.
Flatten the remaining dough and slice into strips. Use 4 strips per pie.
Bake for 20 minutes until the pies are  bubbling and the crust are golden.
Let cool for at least 5 minutes before removing from muffin tins


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