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 23%
• Protein 10.41 g ↗ Good Source 21%
• Carbohydrate 52.53 g 19%
• Total Fat 23.91 g ▲ High 31%
• Saturated Fat 6.6 g ▲ High 33%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 55.83 mg — Moderate 19%
• Sodium 153.79 mg — Moderate 7%
• Dietary Fiber 8.7 g ↗ Good Source 31%
• Total Sugars 29.14 g --
• Added Sugars 3.43 g — Moderate 7%
• Calcium 109.96 mg ⌄ Low Source 8%
• Iron 2.32 mg — Moderate 13%
• Potassium 216.67 mg ⌄ Low Source 5%
• Vitamin A 7.83 mcg ⌄ Low Source 1%
• Vitamin C 0.04 mg ⌄ Low Source 0%
• Vitamin D 0.13 mcg ⌄ Low Source 1%

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

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