Happy Pi Day!
We celebrated by making a delicious blueberry and raspberry pie with coconut. This grey muddy time of year is when the berries in our freezer, harvested last summer, taste best to me. It’s also the time of year when we try to use up any remaining bags or jars of last year’s harvest before fresh goodies start to grow. The sweet and sour flavor-packed berries were the perfect choice for a mid-March pie.
1 1/4 cup flour
1/4 cup coconut flour
1/2 teaspoon sea salt
6 tablespoons grass fed organic butter
2 tablespoons coconut oil
3 tablespoons water
1 tablespoon vodka
Coconut flour and oil alone make a crust that struggles to stay together. Substituting in some coconut flour and oil make this crust unique while maintaining the perfect flakey texture that we look for in pie crusts. Using a bit of vodka instead of more water keeps the texture flakey and prevents it from getting hard. Don’t worry – the alcohol bakes away!
Mix flours and salt. Pinch butter and oil into flour until the mixture is crumbly with no huge pieces of butter remaining. Mix cold water and vodka and pour the liquid over your mixture. Fold together, knead gently, and let rest at room temperature. Roll out and line your pie dish (see first photo above). This makes one bottom crust – if you want a top crust, double the recipe.
2 cups thawed blueberries
2 cups thawed raspberries
1/4 cup tapioca pearls
1 cup sugar (use palm sugar to avoid blood sugar spikes)
optional: 1 teaspoon vanilla, 1 tablespoon orange juice concentrate and/or 1 tablespoon cream
Thaw your frozen berries. Remember to use extra, as the volume decreases when frozen berries thaw. Pour away the liquid (but save it! it’s delicious!). Mix all ingredients and let stand for 15 minutes. Fill pie crust. Cover with a top crust if desired and slit. Bake at 400 degrees for 45-50 minutes. Allow to cool before slicing.
We topped ours with toasted coconut instead of a second crust. Yum!