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Dessert
American
6 - 8 servings
1 hour
40 minutes
1 cup whole wheat flour
½ cup semolina flour
1 pinch sea salt
1 pinch ground cinnamon
8 tablespoons light olive oil or avocado oil
Filtered water or spring water
6 cups blueberries
2 tablespoons light olive oil or avocado oil
Pinch sea salt
½ cup brown rice syrup
1 organic lemon, grated zest
3 tablespoons arrowroot
1 cup rolled oats
¾ cup whole wheat flour
1 pinch sea salt
¾ teaspoon ground cinnamon
½ cup almonds, slivered
¾ cup brown rice syrup
½ cup light olive oil or avocado oil
Preheat oven to 375 degrees and lightly oil a 9 inch deep dish pie plate. Make the crust by combining the flour, semolina, salt and cinnamon in a mixing bowl.
Cut in the oil, creating the texture of wet sand. Slowly add water, mixing until the dough gathers together. Knead 2-3 times just to gather into a ball. Roll out dough between 2 sheets of parchment paper, creating a thin round that is about an inch larger than the pie plate.
Remove the top sheet of parchment and invert crust onto pie plate. Without stretching, fit the crust into the plate, allowing excess crust to hang over the sides of the dish. Pierce in several places with a fork and bake for 5 to 7 minutes, to prevent the crust from becoming soggy when filled. Set aside to cool.
By combining all the ingredients except arrowroot in a saucepan over low heat. Stirring frequently, cook until berries begin to soften, 5 to 7 minutes. Remove from heat and stir in arrowroot. Spoon filling into the partially baked pie shell.
By combining oats, flour, salt, cinnamon, and almonds in a mixing bowl. Stir in rice syrup and oil to create a crumbly texture. Using your hands, crumble topping over the berry filling, covering completely. Cover loosely with foil and bake for 30 minutes. Reduce heat to 350 degrees and remove foil.
Continue baking until filling is bubbling and the topping is golden brown.
