Open Faced Blueberry Pie
Ingredients
85 g Melted Butter
1 cup Hazelnut Flour
0.25 cup Almond Meal
0.25 Natvia
0.25 Vanilla Extract
0 Pinch of Salt
1 tablespoon egg white, lightly beaten
4 cup blueberries, rinsed and dried
0.5 cup water
2 tablespoon water
2 tablespoon cornstarch
0.5 cup Natvia
2 teaspoon lemon juiced
0 Pinch of salt
0 Whipped cream (optional)
Method
- To start, preheat oven to 175°C.
- For the pie crust, start by adding the 1 cup Hazelnut Meal & 1/4 cup Almond Meal to a mixing bowl.
- Next, add the rest of the dry ingredients to the pie crust. Add 1/4 cup Natvia, a pinch of salt and then stirring the mixture evenly.
- In a separate small bowl, add 85g melted butter & 1/4 tsp vanilla extract and give a gentle quick stir.
- Begin to add the vanilla butter to the pie crust mixture whilst stirring.
- Once the mixture has become like soft dough, add to a large round baking tray, or multiple smaller baking trays. Use a flat spoon to pat the soft dough mixture down firmly.
- When flat and evenly spread, pre-bake the pie crust for 15 minutes at 175°C.
- Place 1 cup blueberries in a medium saucepan together with the 1/2 cup water on medium-high heat and bring to a boil.
- In a bowl, whisk together the cornstarch and 2 tablespoons of water.
- When the water and blueberries come to a boil, lower the heat and simmer, until the mix begin to thicken. Stirring constantly, add the cornstarch mixture, Natvia, lemon juice, and salt. Continue to cook and simmer until the mixture becomes translucent. Remove it from the heat and quickly fold in the remaining 3 cups of blueberries.
- Spoon the mixture into the pie crust and cool for at least 2 hours before serving.
- Just before serving, you can add whipped cream for garnish. Enjoy!
