Ingredients You'll Need
- 3/4 Cup Gluten Free All-Purpose Flour
- 1/2 Cup Walnuts
- 1/4 Tsp. Sea Salt
- 1/2 Cup Coconut Oil
- 1/2 Cup Gluten Free Oats
- 5 Tbsp. Cold Water
- 1/2 Cup Sweetner
- 2 Tbsp. Cornstarch
- 1 Cup Water
- 1 Tbsp. Coconut Oil
- 4 Cups Fresh Bluerries
- Pinch of Sea Salt
Directions
- Preheat oven to 400F
- Add walnuts and flour to a food processor and process until finely mixed
- Add in salt and coconut oil and process until combined
- Place mixture into a large bowl and add 3 tbsp of water
- Combine mixture until it forms a dough, adding more water if necessary
- Press dough evenly into a 9 inch pie pan
- Refrigerate dough for at least 15 minutes
- Bake pie crust for 12 to 15 minutes or until edges are golden brown
- Combine the sweetener, cornstarch, water and sea salt
- Stir until cornstarch has dissolved
- In a saucepan, add blueberries, coconut oil and cornstarch mixture
- Heat over medium-low heat until the mixture has thickened and coats the back of a spoon
- Pour blueberries into prepared pie shell and refrigerate until completely cooked and filling is set
