Buttery Blueberry Pie

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If you read about my recent Monday, you'll know that I had to do something with 17 pounds of frozen blueberries from our spring blueberry-picking encounter pronto, and this blueberry pie was a no-brainer.

This recipe is low in sugar, but not in butter, so be prepared for an almost shortbread cookie-like crust!

What You Need:


2 cups whole wheat flour

1/2 cup finely-ground almonds (or almond flour)

1 cup cubed, cold butter

1 teaspoon cinnamon

1 teaspoon salt

1 teaspoon brown sugar


1 Tablespoon honey

3 Tablespoons cornstarch

1/4 teaspoon salt

1/2 teaspoon cinnamon

4 cups blueberries

1 Tablespoon butter

What You Do:


1.  Combine all the crust ingredients in a food processor (this is going to be my new one, since my old one broke ) until it comes together.  You might need to add some ice water, a Tablespoon at a time, but I didn't need to in order for it all to stick together.

2.  Shape dough into two discs.  Wrap each in plastic wrap and refrigerate at least 1 hour.  Don't do what I did, which is put it in the freezer to speed the process up, because then it will be too hard to roll out and you'll have to then put them into the fridge for even longer to cool it all properly.  

3. Roll out the dough onto a well-floured surface.  Place one rolled-out disc in the bottom of your pie pan and save the other for the top of your pie.


1.  Mix everything but the butter and pour onto bottom crust.

2.  Dot with pieces of butter, then cover with top crust and slit with a sharp knife.

3.  Bake for 50 minutes at 425 degrees until golden brown.

This pie was so tasty - we it ALL before I remembered to take a photo!  You'll just have to make it yourself to see it!

Will your pie last long enough for a photo?  What do you think of this whole wheat crust?  We really liked it, although it was a bit different than your usual pie crust.  I'd love to hear your thoughts - leave a comment or email me at lisahealy (at) outlook (dot) com.

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