Healthy Blueberry Pie

This recipe is my adaptation of another recipe I found.

Ingredients:

*Cassava Flour Crust

     - 2 cups Cassava flour

     - 3/4 cup ice cold water

     - 1/2 cup cubed butter

     - 1/2 cup of coconut oil (not melted)

     - 2 eggs

     - a couple grinds of pink Himalayan salt

     - 1 tsp baking soda

     - stevia to sweeten (no measure just a fair distribution)

     - 1 yolk for egg wash

*Blueberry Filling 

     - 2 full cups fresh blueberries 

     - 2 tbsp Cassava flour

     - 1/4 cup pure maple syrup 

Instructions:

1. Grease a 9” glass pie plate and set aside. 

2. Mix cassava flour, salt, and baking soda in a large bowl.

3. In a medium size bowl, add butter and coconut oil and mix together with a hand mixer on lowest setting. This makes for a nice fluffy whipped texture.

4. Add butter and oil whip to the flour mixture and use hand mixture to mix on lowest setting.

5. Add water and eggs and continue to mix to make yourself dough. Form dough into a large sticky ball. Cover bowl and place in the refrigerator for one hour.

6. After the hour, remove dough and divide in half. Take one half and cover the pie dish dispersing it and making it flat and rising up the sides. Not too thin and not too thick. (I’m not fancy about a crust or top crust). 

7. In a medium bowl, combine blueberry pie filling ingredients and stir well coating blueberries completely. 

8. Pour filling into pie dish on top of crust. 

9. Take remains dough and cover your filling gingerly. (Again- I’m not fancy so messy and ugly is fine with me...just so long as the tensing crust is on top and delicately spread over top as best as possible.)

10. Take egg yolk and whip it. Using a cooking brush or basting brush, paint the top with the egg for an egg wash. 

11. Bake pie for 15 minutes at 400F then lower heat to 375F and cook another 45 minutes.