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Raw Vegan Blueberry Pie

The best raw vegan blueberry pie you could ever ask for with a crispy crust and a rich blueberry filling.
Prep Time1 hr
Cook Time1 hr 20 mins
Total Time2 hrs 20 mins
Servings: 8
Author: Amanda Nicole Smith

Ingredients

Crust

  • 2 cups buckwheat groats; soaked
  • 1/2 cup almond flour
  • 1/4 cup flax seed
  • 1 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • 1/4 vanilla bean; or 1/2 tsp vanilla extract
  • 1/4 tsp sea salt

Filling

  • 4 cups blueberries
  • 1 cup dates
  • 1/4 cup water
  • 1 tsp lemon juice
  • 1/2 tsp cinnamon
  • 1/4 vanilla bean; or 1/2 tsp vanilla extract

Instructions

Crust

  • Soak buckwheat groats for 4-6 hours. Rinse and drain. Sprout them if you'd like.
  • Grind flax seed in spice grinder.
  • Add all the crust ingredients to a blender or food processor and process until well mixed.
  • Form a dough ball and put it in between two fairly large sheets of plastic wrap or parchment paper.
  • Roll out the dough thinly.
  • Peel one side of the plastic wrap off, and drap the crust, plastic side down, over a 9-in pie dish.
  • Cut away the excess crust to use for lattice.
  • Dehydrate at 115 degrees for 1 hour.
  • After 1 hour take the crust out and carefully remove the plastics wrap.
  • Dehydrate for another 20 minutes, or until the crust is crispy on both sides.

Filling

  • Add all the filling ingredients, except the blueberries, to a blender or food processor and process until smooth.
  • In a glass bowl, mix in the blueberries.
  • Dehydrate with the crust for the rest of the hour.
  • Once the crust is crispy and the blueberries are soft, add the filling to the crust.
  • You can serve as is, add a lattice and dehydrate for another 10-20 minutes, or store in the refrigerator.

Notes

Optional* Sprout buckwheat groats by continuing to rinse and drain twice per day for 1-2 days.