Olive Oil Blueberry Pie, with crushed almonds, spelt flour, unrefined sugar and good quality olive oil makes for a healthy blueberry pie!
A Healthy Blueberry Pie Recipe?
Who says pie needs to be drowning in butter and over processed flour and sugar! This fabulous blueberry pie, perhaps the most delicious pie I’ve ever made, was an accident.
I had a little sweet tooth but wanted to be mindful of not pigging out on a ton of naughty ingredients.
Having spent a week cooking, partying and pigging out with all my family I needed something less naughty. And then… this amazing accident pie happened.
Olive Oil Pie Crust
Back in the day, when I was a kid and learning to cook, I learned to stick to a recipe, measure everything precisely and always use butter when baking sweets. Not anymore!
When baking cookies, pies, cakes or even crackers, you need fat. So why not use a vegetable fat, especially one that tastes amazing and a bit exotic?
The famous Pizzelle cookies that Italians have been making for centuries, are always made with olive oil and they are fabulous!
Using half cup of good quality olive oil in this pie instead of butter, made all the difference. The texture and flavor is amazing.
Pie crusts, that are not a ‘roll-out’ pie crust but rather a press into the pan, pie crust, make for a quick and heather pie crust.
Had I used wheat flour instead of nut and spelt flour, it would have rolled out, but I was also looking to move away from a basic, over-processed wheat crust too.
How To Make Olive Oil Pie Crust?
First, crushed nuts, I used almonds, elevate this pie crust into a cookie-like texture. This crust uses spelt flour instead of wheat.
Secondly spelt flour, my choice of flour, is an easily digestible grain that has been around for as long as wheat flour. Difference? It never got over processed as did wheat.
Thirdly, sugar. A sweet pie crust, kind of like a cookie, makes a good pie into a fabulous pie. Panela sugar, 100% unprocessed, unrefined organic cane sugar, is what I used.
Last on the pie crust, an egg to bind it together and you’ve got a dough you can easily press and shape into the pie dish, saving 1/3 of the dough to crumble across the top of the pie.
- Nuts in a pie crust are really just a wheat flour replacement.
- Oats can also be used instead of nuts should you have nut allergies.
- Crushed nuts make for a more rustic crust instead of a tightly bound crust that wheat flour makes.
- A spice of your choosing, mine is cardamom but cinnamon is great too and you’ve got a pie crust that beats most cookies!
Blueberry Pie Filling
Blueberry pie filling really only needs two ingredients: blueberries and a starch to bind the juices that are released from the berries while baking.
The starch is often corn starch but I am not a big fan of corn starch so I used potato starch. Potato starch binds even better than corn starch does.
Arrow root or tapioca starch (yucca starch), can also be used.
From those two ingredients I added just a few more to tweak the berries: lemon juice for tart, Panela sugar for sweet (agave or maple syrup can be used instead), and a few eggs to hold it together into a custard kind of texture.
- Olive oil
- Raw sugar
- Spelt flour
- Lemon juice
- Potato starch
- Food processor or hand mixer with a mixing bowl
- Pie baking dish
- Measuring cup
- Measuring spoons
- Citrus press
- Wooden spoon
Olive Oil Blueberry Pie RecipeCourse: Dessert, PiesCuisine: Mediterranean
Crushed almonds, spelt flour, unprocessed unrefined sugar, a pinch of cardamom and good quality olive oil crust with blueberries, egg and a starch binding.
Olive oil – 1/2 cup
Egg – 1
Raw sugar – 1/3 cup
Crushed Almonds – 1 cup (any nut or oats)
Spelt flour – 2 cups
Cardamom – 1/2 teaspoon
Salt – 1/4 teaspoon
Blueberries – 2 cups, whole
Crushed Blueberries – 1 cup, crushed or purred
Lemon juice – 2 tablespoons
Raw sugar – 1/3 cup
Eggs – 2
Potato starch – 2 tablespoons, or corn starch
- In a food processor, or with a hand mixer, blend the dry ingredients for the crust. Mix the egg and oil together in a small cup. Slowly pour in the egg/oil mixture until the crust comes together into a rough crumbled texture.
- Press 2/3 the crust ingredients into a pie pan and set aside the other 1/3 of the crust ingredients to sprinkle on top the blueberry filling.
- For the filling, place the whole blueberries into the pie crust. Whisk together the crushed blueberries, lemon juice, sugar, eggs and starch. Pour this mixture on top of the whole berries. Sprinkle the remaining pie crust on top of the filling.
- Bake in a 350 degrees oven for about 45 minutes or until the center feels firm to the touch.
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