blueberry pie // shortbread crust + oat crumble

Blueberries are in Season- yeaaaaaaah! We have the sweetest little blueberry stand right down the the street from us - the blueberries are on the honor system and grown by a little old couple, the Murphys. We like to think the Murphy's eat Blueberries all day everyday. I know Justin and I would if we could. 

During the short month's the blueberries are in Season we load up. Not a day goes by that we don't stop at the stand. We freeze as many as we can fit in the freeze for the winter pancakes,  make blueberry jam for preserving and eat them by the handful.

I made this pie with the first of the season blueberries from the Murphy's - it didn't disappoint.

Blueberries and lemon are meant to be together like peanut butter and jelly.

The zest from the lemon also helps the berry juice gel up a bit- plus the little pockets of lemon throughout the pie are incredible.

A bit of raw almond flour is added to the Shortbread Crust and it works so beautifully.

I love everything about shortbread and as a pie crust it is unbelievable. 

If you are intimidated about making your own pie crust don't be. This one is super simple as it doesn't involve any pre chilling and rolling. Just dump and press.

The crust is par baked to ensure it cooks all the way through. 

For me this pie includes 2 of my faves - shortbread and a CRUMBLE. When my Mom would bake apple crisp I would always pick at the crumble when it came out of the oven. Believe me, you wouldn't hurt my feelings if the crumble was doubled up on your apple crisp.

I love the way the beet sugar crystallized in the crumble - it made for a pretty great topping.

Baked to golden brown perfection.

For me this is a dessert, for Justin this was breakfast. 

So don't feel guilty if you want a slice or two in the morning- embrace it! 

Or you can call it a coffee cake inspired pie if that makes you feel better.

With Blueberry Season in full swing I want you to make this pie with the help of NOW Foods!

Enter below for a chance to win.

Bundle Includes:

(1) 3lb bag of Beet Sugar

(1) 12floz Virgin Organic Coconut Oil

(1) 12oz bag Ground Flax Seed

(1) 1lb bag of Date Sugar

(1) 10oz bag of Raw Almond Flour

(1) 24oz bag of Organic Rolled Oats

NOW has the right to substitute any out of stock products with similar alternatives

US residents only please.

Blueberry Pie // Shortbread Crust + Oat Crumble
makes one standard pie

you will need:

for the crust

3/4 cup coconut oil - room temp

1/2 cup beet sugar
1 flax eggs (1 tbsp ground flax + 3 tbsp warm water)

1/2 tsp vanilla extract

pinch of salt

1 cup All purpose flour

1/2 cup raw almond flour

1/2 tsp baking powder

for the filling

3 cups blueberries
1/3 cup Date Sugar

1/2 juice of a lemon

zest from 1/2  lemon

for the crumble

1/2 cup oats

1/2 cup ap flour

1/2 cup beet sugar

juice of 1/2 lemon

2 tbsp vegan butter or coconut oil

assembly:

Pre heat oven to  350 degrees F

Beat together coconut oil and beet sugar, add flax eggs, vanilla extract and salt.

Add flours  and baking powder, mix until a crumbly mixture forms. Dump shortbread mix into a greased pie pan and press the dough with your fingers or back of the spoon covering the bottom and up  the sides of the pie plate.

Par Bake the crust for 5 - 8 minutes. Remove from oven.

In a mixing bowl add blueberries, date sugar, lemon juice + lemon zest. Stir to combine and dump the blueberries into the pan.

In the same mixing bowl you used for the blueberries, add oats, flour, beet sugar, lemon juice and vegan butter or coconut oil. With a pastry cutter or fork, work in the coconut oil or butter until a crumbly mixture forms. 

Sprinkle the crumb topping over the blueberry mixture.

Bake in the pre heated oven for 30 - 35  minutes or until the topping edges begin to turn golden brown.

Remove from the oven and allow to cool prior to cutting and serve.

Serve with a scoop of your favorite vegan ice cream or coconut whipped topping.

Enjoy!

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*I was provided this product for review as a participant in the NOW Influencer Program #NOWWellness however all thoughts and opinions are my own