Blueberry Pie with Almond-Flax Crust

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   In a bowl, mix the graham cracker crumbs, flax seed meal, and ground almonds; stir in the melted butter. Add a few drops of water, if needed, so the crumb mixture holds together. Press half of the crumb mixture into the bottom and sides of a 9-inch pie pan, keeping the crust about 1/8-inch thick. Reserve the remaining half of the crumb mixture.

3. 3

   In a blender, combine the sour cream, yogurt, ground oats, sugar, honey, vanilla, and salt. Blend until mixed. Put the blueberries in the pie pan and pour the filling over them.

4. 4

   For the topping, stir 2 tablespoons of honey, or to taste, into the reserved crumb mixture. It should become a very thick paste. Drop teaspoonfuls of the topping over the surface of the pie.

5. 5

   Bake the pie on the middle rack of the preheated oven for 30 to 45 minutes, or until the center is set and a knife inserted near the center comes out clean. Turn off the oven and let the pie rest in the warm oven for 10 minutes.

6. 6

   Remove the pie from the oven and cool on a wire rack. Chill in the refrigerator until the pie is cool and set.

• Calories 463.06 kcal High
• Protein 10.41 g Good Source
• Carbs 52.53 g Moderate
• Total Fat 23.91 g High
• Saturated Fat 6.6 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 55.83 mg Moderate
• Sodium 153.79 mg Moderate
• Fiber 8.7 g Good Source
• Sugar 29.14 g High
• Added Sugar 3.43 g Moderate
• Calcium 109.68 mg Low Source
• Iron 2.58 mg Moderate
• Potassium 223.87 mg Low Source
• Vitamin A 7.83 mcg_rae Low Source
• Vitamin C 0.04 mg Low Source
• Vitamin D 0.22 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten