Healthy Blueberry Pie Recipe With Gluten-Free Crust | Alt-Baking Bootcamp


– I want pie. – [Crew Member] Yeah. (upbeat rock music) – Hey everyone, welcome
back to Alt-Baking Bootcamp, your crash-course in healthier baking. – With each episode we are recreating one of your favorite classic desserts, but with healthier ingredients. (upbeat rock music) Today we’re making blueberry pie, because who doesn’t love pie. Here we have the original recipe, which we’re going to recreate without white flour, butter, or refined sugars. Should we give it a try? – Yeah, let’s do it. This is always my favorite
time, taste-testing. A good pie you want a flaky crust, as well as a nice, sweet filling. The keyword here is flaky, which is usually indicative of butter. So needless to say, we’ve got a lot of work
cutout for us today. – [Jenny] You can tell
this has a lot of sugar, because there’re actually
granulated chunks of sugar on the top. (upbeat rock music) – I’m gonna try the crust first. – Oh, I’m always like
filling person. (laughs) – (laughs) I like the crust. (upbeat rock music) – You can taste the butter. – The filling’s quite sticky,
feels like the filling has, either a lot of starch, or maybe even a little bit of
gelatin to hold it together, ’cause it’s slicing so rigidly. – [Mia] I want some real chunks of fresh blueberries in there, feel like that would really elevate this. – I feel like part of the
blueberry pie experience is that the filling
gushes out a little bit. You want a little messiness.
– Like totally. Yeah, and it’s always
fun to kinda dig in there and get some good stuff. All right, I think we can do this. – Yeah, lets do it.
– All right. (slower rock music) – All right. Now lets make
our version of blueberry pie. – Our version is grain-free, refined sugar-free, and dairy-free. Which could be a challenge, but I think you’re all going to enjoy it. – So first, lets start with the crust. This is a pre-bake crust, so we have to bake it before
we put the filling in, and then once again,
after the filling is in. We’re gonna use this crust
recipe for both the bottom, as well as the top. So, let’s start with some coconut flour. Coconut flour we use a ton on the show, and if you wanna hear more about it, head over to our chocolate
chip cookie episode. Coconut flour does have
a slightly drying quality on the end result, so you wanna make sure
that there’s moisture in this crust dough, and you also wanna make sure
that you don’t add as much, like, regular flour as you usually would. – We love using coconut flour, because it is nut-free and grain-free, and it’s also super high in nutrients, and has a great nutty flavor. – Second, we’re gonna
add in hazelnut flour. So hazelnut flour is made
from whole hazelnuts, and as you can see, it
has a beautiful color, and it also adds this richness
and depth to the crust that I really like. It kinda feels like graham cracker crust. You can always substitute
the hazelnut flour with almond flour if you want. It is a little expensive, but I do think it adds like a
really good taste and texture. – Hazelnuts are also full of nutrition, they have vitamin E,
which is an antioxidant. And we’re gonna get back
to that later in this show, and it’s full of protein,
fiber, and monounsaturated fat. So not only does it land
a lot flavor and texture, but it’s also going to
give us some nutrition. – Next, we’re gonna go
with tapioca starch. So tapioca starch is
also sometimes labeled as tapioca flour, but it is not the same as instant tapioca or cassava flour. It is made from the root of cassava, which is also known as yucca. It’s flavorless, so it’s great for both,
sweet and savory, methods. In baking specifically, it’s really nice to
help lighten the texture of flour-based goods, such as,
cookies, cake, or pie crust. And especially for gluten-free baking, it’s really useful because
it acts as a binder, helping keep the structure of your goods when there’s no gluten matrix
to hold everything together. – Tapioca is also a starch
that is super high in fiber, so we’re getting some
nutrition from this too. – Next we’re gonna add
a little bit of salt, just for some flavor, as
well as, some coconut sugar. Coconut palm sugar is super delicious, because it has that nice
like, brown sugar quality. So it’ll add a little depth and
complexity to our pie crust. – As with all our recipes, we
don’t use any refined sugar. So what I love about
coconut sugar in particular, is that in addition to it’s sweet flavor, it has inulin, which is a prebiotic. We’ve talked about this before, but prebiotics are food
for the good bacteria, the probiotics in our gut. – Next, we’re gonna go with coconut oil. So as you can see, this is solid. It’s important that the fat, or oil, that you’re using in this recipe is solid, because you’re essentially coating the oil in little bits of flour, in this case, a grain-free flour, but still a flour nonetheless, until it becomes pliable to work with. If you’ve read any pie recipe online you see that there’s
always ice water involved, or cold butter, or slicing butter in, that way the solid fat incorporates into the crust more slowly, and it doesn’t become really sticky when you’re trying to work with it, and it doesn’t become too brittle, so you can’t actually shape the dough. So first we’re going to put on the lid and pulse this a few times, until until we get some
little crumbles in there. (whirring) That looks pretty good. – Some good crumbles in there. – Good crumbles. (laughs) And now we’re gonna add
two organic large eggs. (cracking) Eggs are a really helpful
emulsifier in this scenario, it helps kinda bind everything, and hold everything together. Especially since we don’t
have gluten in this recipe. – I’m cracking these right over the bowl, which is a little dangerous, because you might get a shell in there. But it’s probably safer to
crack ’em in a bowl first, and then pour them in. – [Mia] We’re gonna keep pulsing until this kind of comes into a ball. (whirring) – [Jenny] Oh, it’s really coming together. – [Mia] Lookin’ good. – [Jenny] Yeah. (whirring) – I think this looks
good. What do you think? – Yeah, I think it’s ready to go. (upbeat music) Two pieces of parchment, one for the bottom, one for the top. So if you wanna scoop
out, like a third-ish. – That look good? – Yeah, I think that’s good.
– All right. – So I’m gonna shape this together with my hands a little bit, get it kind of into like
a hockey puck formation. Then you’re gonna put another
piece of parchment on top, and we’re gonna roll it
out with the rolling pin. You don’t have to worry about
the crumbs on the edges, because we’re gonna use a nice, circular bottom from the pie pan, to cut around and make
a nice perfect circle. – That looks great!
– Great! That looks pretty good. I have a pie pan with a removable crust, but you can also just put
a regular pie pan on here. So, now that you have that,
you’re just gonna cut around it, and remove all this excess. All this stuff can be reused,
so you can just dump it back. Perfect. Since this is already on parchment, it’s a pretty easy transfer. Right into (exhales), your sheet tray. This is going in the oven
at 375 for about 10 minutes, until it’s nice and golden brown. And next let’s do our pie bottom crust. This essentially, you
kinda have to do by hand, and it does get a little messy,
but that’s the joy of life. I like to start with the bottom, and you can kinda just compress it with the palm of your hand. It’s not gonna be perfect, and I don’t really think it needs to be. So, as you’re moving to
the edges of your crust, I like to just kind of, keep squishing, getting any bottom layers to the side, and also kinda forming that little lip. It’s important that everything
is roughly the same depth, because as it’s cooking
you don’t want some parts to undercook, and some
other parts to overcook. – I think also, compared with the original
recipe that we tried, I personally prefer a little
bit more of a rustic pie for summer, it just feels fresher, especially when the fruit is in season. So, while it’s important
for the crust to be even, I don’t think it has to be perfect. I kind of like it better left that way. – Yeah, and that way you don’t
have to worry so much about lattice crust.
– Definitely makes it easier. Just say it’s rustic. – Your bottom pie crust
bakes for about 20 minutes, so when we go put it in the oven, we can also pull out our pie top. Which has been in the
oven for about 10 minutes. You are gonna wanna poke
some holes with a fork at the bottom of this pie crust, just like any other pie crust, so that steam can escape
while it’s baking. All right. (upbeat music) – Blueberries are the star of this recipe, and for good reason. Not only are they delicious,
especially right now, because they’re in season,
super juicy and plump, but also because they’re
the king of antioxidants. We eat processed foods, are
exposed to air pollution, or cigarette smoke, or even
our own bodily functions, produce free radicals. And what these free radicals do, is they contribute to the aging process, they also can be inflammatory
and carcinogenic, which we don’t want. And antioxidants basically
scavenge around your body and scoop up those free radicals, so they’re super good for you. That’s why blueberries
are called a superfruit. – And they’re delicious. Right now they’re super sweet, but if you wanna make blueberry pie at a different time of the year, you totally can. Just get some frozen blueberries, and be aware that when
you do cook them down, which we’ll do in a second, they emit a little bit more water. So you might wanna adjust the starch, or whatever thickener you’re using, but we’ll get to that in a second. (upbeat music) We’re gonna start cooking this down with a little bit of water, just so that the blueberries don’t burn at the bottom of the pot. Next, we’re gonna let it cook
for about 10 or so minutes, and you’ll see that the
blueberries will burst, and start giving off it’s juice, and giving you that
beautiful purple color. Once you see a lot of
that liquid in the pot, you’re gonna add a nice
quarter cup of honey. Honey is a natural emulsifier, and it’s also twice as sweet
as regular table sugar. So whenever you’re subbing
it out in a recipe, you wanna use about half of what the sugar content originally was. – Honey is also full of
vitamins and minerals, so like all the other sugars
that we use in this show, it has an added health benefit, in addition to its sweetness. (upbeat music) – As you can see, there’s a lot of liquid
in this pot right now. So we wanna thicken that up, so that when we cut into
the blueberry pie later, it doesn’t gush out everywhere,
just gushes out slightly. So we’re gonna do a
tablespoon of tapioca starch, and mix it well in some water. You wanna make sure that
you make this slurry first, instead of adding the tapioca
straight into the mixture, or else it’ll clump, and get kinda gross. (upbeat rock music) All right, now that we
finished the blueberry filling, we’ve let it cool to room temperature, and we’re ready to fill our crust. Remember these crusts have been pre-baked, so we’ve got the bottom,
and the top ready. – This looks so good. – [Mia] Ooh, nice color. – I love the big chunks of blueberries, ’cause that’s what we were saying we didn’t like about the original recipe. Definitely feels thick.
– Softer. – Yeah, it feels thick like a pie filling, but also still upholds the integrity of these beautiful
blueberries that we have. – So, because the pie
crust was grain-free, and refined sugar-free, it doesn’t quite have the same properties of a regular crust, where you can do the overhang, but I think this is a
good enough solution. You can get a nice, like
pretty pie at the end. So make sure your pie
crust is cooled completely, or else it’ll crack when
you’re trying to do this. I’m just gonna gently set it on top. – [Jenny] Beautiful. – Gonna push it a little bit, just to meld it with the blueberry. And this is going back in the oven at 375, for about another 10 minutes. You’re really just like, resetting the crusts and
the filling together. (upbeat music) Well, here’s our pie. It’s cooled, as you can see I’m touching
the pan with my hands. And, I think we’re ready to slice. – Looks delicious. (upbeat rock music) Ooh, that looks so good, and you actually got a
really clean scoop there. – Thanks. I lost a little
bit of crust, but ahh. Just pointing it out. (laughs) Yeah. (beep) Ooh, I got like a nicer slice this time. – This looks amazing.
– Amazed with myself. – I cannot wait. So, you already know the recipe for this from our strawberry shortcake episode, but this coconut whipped cream
– Thanks – is one of my absolute favorite things to have in the fridge. It’s excellent on pies with
fresh fruit, or in your coffee, and it has no sugar. – That’s awesome. – None, not even one gram. Mmm, looks so good. – It really tastes like blueberries. – It really does. So much more
than the original, in fact. – And I feel like the
blueberries and the hazelnuts work really well together. – And the filling isn’t overly messy, but it still has a nice blueberry flavor, and you get the texture
from the fresh blueberries. – Well, that’s a wrap for today. Join us next time on Alt-Baking Bootcamp, and make sure to tell us what
you want us to make next time. – Comment below. Want more Alt-Baking Bootcamp? Subscribe to Well+Goods YouTube
channel, like right now. (upbeat rock music) – It might not be as easy as pie. – (laughs)

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