Blueberry Pie



For the crust

1 1/2 cups almond flour

4 Tablespoons coconut oil

3 Tablespoons Splenda


For the filling

4 cups blueberries

dash of salt

1 cup of water

1 teaspoon liquid stevia (or 1 cup another sweetener)

1 1/2 Tablespoons cornstarch




For the crust

Preheat oven to 350. While the oven is heating put oil or butter in 8" or 9" pie pan and put in the oven to melt.

Remove pie pan from oven once the oil has melted. Add almond flour and Splenda to the oil. Mix well then press mixture up sides and onto the bottom of the pan.

Bake for 12 minutes.


For the filling

While crust is cooking, put 1 cup of berries, water, and stevia in a pan. Bring to a boil and cook 2-3 minutes. Mash some of the berries in the pan while they are cooking.

Whisk in cornstarch until completely dissolved. Cook for about 5 minutes or until slightly thickened.

Add in the rest of the berries and stir until well coated. Cook for an additional 5 minutes.

Pour into cooked pie crust then chill for several hours in the refrigerator.