This blueberry pie is so delicious that no one will know that it’s completely Paleo, gluten free, and refined sugar free! Refreshing and light, it’s perfect for summer time!

paleo blueberry pie with lattice crust

Get ready for summer (and no I’m not talking about the perfect summer body LOL) with this beautiful, incredibly easy, and dare I say it…the BEST Paleo blueberry pie you will ever have!

Light, simple ingredients, refreshing, you’ll be making this blueberry pie all summer long, and for a good reason! Everyone will love it!

The blueberries are extra melty and gooey and the crust is so delicious, you would hardly know it’s completely grain free 😉 Incredible right?

blueberry pie slice with ice cream

Backstory

Okay so truth be told, I was a hater of blueberry pie as a kid. I hated blueberries!

I was so “anti-health” that when my little sister, who at the time was probably 6 so I was 8, would go, “Blueberries have lots of antioxidants!” (….she’s been watching too much PBS), I would just roll my eyes and reach for my Chips Ahoy.

bowl of blueberries

Tell me to eat something because of “x” reason and I will do quite the opposite. I was what you call a stubborn mule and I liked it that way ha!

But then as time went on, I decided that choosing to hate a food for no reason other than because I was told to like it was a little bit exhausting! I mean being stubborn is not for the faint of heart!

So I tried blueberries…and realized they’re pretty damn fantastic! Still don’t like blackberries but that’s another day ha!

close up of blueberry pie filling

Eventually I got to trying blueberry pie and was obsessed! Who knew fruit could be so good in dessert?! That’s where this Paleo blueberry pie came in 😉 It’s even so good that my chocolate loving boyfriend ate two extra large slices in one sitting!

If that doesn’t tell you that this is the best Paleo blueberry pie (that oh, by the way, doesn’t taste Paleo!), then I don’t know what will!

overhead shot of two slices of blueberry pie with full blueberry pie

The best Paleo blueberry pie ingredients

Blueberries: well, this is a given ha! Because blueberries are in season right now, I highly recommend buying them at a farmer’s market! Definitely don’t buy canned blueberries here because we want all the fresh flavors to come through!

Cassava flour: one of my favorite Paleo flours, and recently, more brands have come on the market that make it super affordable- more so than almond flour!

Butter/Ghee: you can use either butter or ghee here! I know technically butter isn’t Paleo, but I also realize sometimes an ingredient seems foreign or maybe out of the price point, and I want as many people as possible to try the best Paleo blueberry pie, so use what you feel most comfortable with! If you’re completely dairy free, feel free to swap in a vegan butter here as well!

Eggs: these are just for the pie crust, plus a yolk to give it that beautiful glisten at the end! However, if you’re vegan, use ground flaxseed eggs and just skip the yolk wash! Your healthy blueberry pie will still look gorgeous 🙂

white bowl with fresh blueberries

Coconut sugar/Maple syrup: you can use either coconut sugar or maple syrup here, or both or none (obviously use some sort of sweetener like cane sugar then, but just keep in mind it won’t be considered Paleo then!). The choice is yours! I write the recipe as using both coconut sugar for the blueberry pie crust and maple syrup for the easy blueberry pie filling, but I’ve tried it swapped before, as well as one sweetener for the entire recipe. Sweetness is sweetness!

Cold water: this is for making the blueberry pie crust! Make sure that it’s very chilled, as this helps when you’re rolling the dough!

And that’s really it! Aside from your baking necessities, like baking soda, these are really just the main ingredients to a healthy blueberry pie that tastes anything but!

Simple, right?

slice of blueberry pie with a bite taken out and ice cream on top

How to make a blueberry pie crust

Now, making a blueberry pie crust isn’t all that hard, but sometimes, we get frustrated and that’s understandable! I’m going to walk you through how to make this blueberry pie crust, as well as troubleshooting if your pie crust is going awry, like I did for my Paleo strawberry rhubarb pie!

First, start by whisking together the flour with the baking soda and sea salt. Next, cut the chopped and chilled butter or ghee into the pie crust with either a pastry cutter, a fork, or your hands (but keep in mind, your hands will soften the butter, sometimes too much, so make sure you chill your mixture again afterwards).

  • cubed butter in flour before cutting the butter into the flour
  • paleo pie dough rolled out

Next, add in the water, eggs and coconut sugar, and use either your hands or a hand mixer to beat the dough until it’s cohesive. (We’re saving the yolk for the wash right before it goes into the oven).

Wrap your dough and refrigerate for an hour before rolling. If your dough is sticking to the parchment paper and pealing, it means your dough hasn’t chilled enough. Stick if back into the fridge and continue to refrigerate for another 20 minutes.

When you’re ready to roll out the dough, place half of it between two pieces of parchment paper and roll until it’s about 1/3 of an inch thick. Save the second half for the lattice

Drape your blueberry pie crust over a greased pie dish. Skip to make the blueberry pie filling, then when you’re ready to make the lattice, follow the same instructions for rolling out the pie crust, except cut 1.5″ strips using a pizza cutter for the pie crust lattice.

raw blueberry pie before baking

Drape 4 pieces of lattice over one side, but don’t seal off the lattices yet. Then, in the perpendicular direction, drape one piece of lattice at a time, over and under the opposite pieces of lattice. Repeat until done and then seal off your lattices. If pieces break, don’t fret! You can absolutely fake a beautiful lattice weave by tucking broken pieces underneath the perpendicular piece, which gives the illusion that it’s woven!

There ya have it! You just made a beautiful blueberry pie crust!

close up of baked blueberry pie

How to make an easy blueberry pie filling

Honestly, this part is so easy it’s almost funny! I don’t know why, but I always thought blueberry pie fillings were super complicated, but they’re really not!

All you need to do is wash your fresh blueberries, toss them with either extra cassava flour or arrowroot powder plus maple syrup or coconut sugar, and then place your blueberries into the middle of your pie!

blueberry pie filling in crust

Easy as…pie! HAHAHA! I couldn’t help myself. Sorry not sorry!

And then all you need to do is bake your healthy blueberry pie! Just 45 minutes in the oven, and all of the magic happens 🙂

close up of blueberry pie slice

I hope you love this blueberry pie as much as I do! It goes perfectly on a warm summer day to cool you off 🙂 Pair it with my Paleo vegan ice cream or maybe throw in a slice of Paleo strawberry rhubarb pie to compare which is better 😉

Or go rogue and do something completely different to go alongside this blueberry pie, like make a Paleo strawberry shortcake! The possibilities are endless 🙂

blueberry pie slice

Happy baking!

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paleo blueberry pie with lattice crust

The Best Paleo Blueberry Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 3 reviews
  • Author: thebananadiaries
  • Prep Time: 70
  • Cook Time: 45
  • Total Time: 1 hour 55 minutes
  • Yield: 8–10 1x
  • Category: dessert
  • Method: baking
Print Recipe

Description

This blueberry pie is so delicious that no one will know that it’s completely Paleo, gluten free, and refined sugar free! Refreshing and light, it’s perfect for summer time!

Ingredients

Scale

Cassava Flour Crust:

  • 2 cups cassava flour
  • 3/4 cup ice cold water
  • 1 cup ghee or butter, if using butter, cube it *see note for vegan version
  • 2 eggs, or 2 tbsp ground flaxseed mixed with 1/3 cup filtered water
  • 1/4 tsp sea salt
  • 1 tsp baking soda
  • 1/4 cup coconut sugar
  • 1 yolk (for egg wash)

Blueberry Pie Filling:

  • 2 cups fresh blueberries
  • 2 tbsp cassava flour or arrowroot powder
  • 1/4 cup maple syrup

Instructions

  1. Grease a 9″ pie crust and set aside.
  2. In a large bowl, whisk together cassava flour, coconut sugar, sea salt, and baking soda. Set aside. 
  3. Add ghee or butter to a medium bowl, cut the ghee or butter with the mixing paddles until it’s a large clump that is semi softened (but not melted).
  4. Add butter to flour and begin mixing the pie dough with the hand mixer on the lowest setting. Mix until the ghee or butter has been reduced to tiny flour covered bits.
  5. Add in water and eggs, and continue mixing until it becomes a sticky dough. You may have to use your hands to finish off the dough and form a clump. Refrigerate for an hour.
  6. Place 1/2 of pie dough onto a piece of parchment paper, and place a second piece on top. Roll out the crust until it is 1/4 inch thick.
  7. Drape the pie dough over the pie dish and flatten to the glass. Cut away any extra dough and add it back to the original dish for the lattice.
  8. In a medium bowl, combine blueberries cassava flour, and maple syrup until the fruit is completely coated.
  9. Pour fruit into the pie crust and set aside to make the lattice crust.
  10. Roll out the dough again between two pieces of parchment paper and use a pizza slicer to slice the dough into 1.5″ inch thick lattice pieces.
  11. Place four pieces spaced out amongst the pie in one direction. Take another four pieces and, going the opposite direction of the initial lattice pieces, weave each individual lattice of the four over and under the first four. Because cassava flour breaks easily, you can also fake this by gently slicing the lattice where it should weave under and tuck the end gently under the side, beginning the strand again on the opposite side.
  12. Whip yolk together and brush lightly on top of the finished lattice. You can also sprinkle a little extra coconut sugar on top.
  13. Place into the oven at 400F for 15 minutes, and then reduce to 375 for 45 minutes.
  14. Remove from the oven and let cool before serving with a scoop of coconut milk ice cream!