![]() The crust is fragile so be careful transferring it to the pie plate. Use a little bit of Pam baking spray, or Pam Coconut Oil spray and lightly coat the pie dish. Once it’s done being rolled out, it’s time to transfer it to the pie plate. Start rolling out the dough using a rolling pin. Throw a little bit of almond or coconut flour on the bottom piece of parchment paper, and a little bit on the top of the dough to keep it from sticking. Place it in between 2 sheets of parchment paper. The longer the better, it makes it easier to work with.Īfter it’s done chilling, it’s ready to be rolled out. Place it in the fridge for about an hour. In a medium mixing bowl add the almond flour, swerve, melted better, vanilla, salt, cinnamon, xanthan gum, and egg, then mix everything together.įorm the dough into a ball and cover it in plastic wrap. I can’t wait to hear what you all think about it. By simply replacing the store-bought crust with our homemade almond flour pie crust and using a low carb sweetener, I made it delicious and low carb friendly. Obviously, though I had to change it up a bit since she used a traditional Pilsbury pie crust and regular sugar which are not low carb. It’s a cold blueberry pie…but trust me, don’t knock it until you’ve tried it. Then you cook some blueberries mixed with sugar and cornstarch, pour it over the fresh raw blueberries, and place it in the fridge. What’s different about this pie is that the crust is baked first, then it’s loaded up with fresh uncooked blueberries. ![]() Her mom made this recipe every time I would come to visit, knowing that it’s one of my favorites. Growing up I spent a couple of weeks every summer with my best friend and her family. Its real name is called Blueberry Delight. Now that being said, this pie recipe isn’t going to be the true classic you are expecting. ![]() I don’t know about you guys but blueberry pie is a staple in this household during the summer months. ![]()
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