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Blueberry pie




Wholewheat flour

250 oz

Almond flour

50 oz

Coconut sugar

70 oz

Coconut oil

100 oz


300 oz

Almond flour

30 oz

Coconut sugar

3 spoons

Desserts from North America

Blueberry pie

Blueberry pie

vegan with gluten with nuts

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Blueberry pie

A base of crumbly pastry and a sweet filling!

Blueberry pie step 1

step 1

Prepare the base by placing it in a bowl all the dry ingredients, flour, sugar, vanilla, and mix well. Add the coconut oil and begin to knead with your hands. Stir in the water mixing plan.

Blueberry pie step 2

step 2

Continue to mix until to obtain an elastic paste. Leave aside. Prepare the filling by placing in a bowl blueberries and mixing them with the almond flour, sugar and lemon zest.

Blueberry pie step 3

step 3

Divide the dough into 2 parts a slightly more 'than the other. Roll it out with a rolling pin to form 2 circles of size similar to your pan, one of the two (the base) has proved slightly more 'big.

Blueberry pie step 4

step 4

Lay the cercio more 'big pasta on the basis of the pan, leaving the high edges about 2 centimeters. Sprinkle the base with your stuffing pressing the blueberries with the help of a spoon.

Blueberry pie step 5

step 5

Cover the cake with the second circle of dough securing it to the edges of the base impaling with a fork along the perimeter. Prick the coverage of the pie with a toothpick before cooking.

Blueberry pie step 6

step 6

Cook for about 40 minutes at 180 degrees in preheated oven. When ready, let cool and sprinkle with powdered sugar. It 'very good enjoyed either warm or at room temperature. Enjoy your meal!

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