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5 from 2 votes

paleo blueberry pie

A paleo gluten and grain free summer favorite, blueberry pie!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Paleo
Servings: 8
Author: the whole smiths


  • 4 C. almond flour
  • 3 TBPS. tapioca flour
  • 1 egg
  • 1/2 cup of cold ghee
  • 1 TBSP. vanilla
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 TBSP. coconut sugar
  • 6 C. fresh blueberries
  • 1/2 C. coconut sugar
  • 3 TBSP. arrowroot flour
  • 1 tsp cinnamon
  • zest of 1 lemon
  • juice from 1/2 lemon



  • Preheat oven to 350*
  • In a large bowl combine almond flour, tapioca flour, salt, baking soda and coconut sugar
  • Add egg and vanilla and combine
  • Once combined, add cold ghee and use a pastry cutter to cut ghee into dough
  • Once ghee in incorporated into dough and cut into small pea sized amount knead dough into a loose ball and put onto parchment paper
  • Roll about 1/2 of the dough out until it is 1/4 inch thick (doing so between parchment paper will prevent sticking)
  • Once rolled out gently peel one side of parchment paper off and flip doing into a pic pan carefully
  • If any pieces break, simply press tears together
  • Roll out second piece of dough and either roll out flat like first version for a closed crust or use cookie cutter shapes to create a pattern


  • In a large bowl toss blueberries, coconut sugar, cinnamon, lemon zest and arrowroot powder together until blueberries are coated
  • Using a fork or potato masher gently smash blue berries mixture to break open some of the blueberries (this will help them release their moisture later)
  • Toss again with lemon juice

To assemble:

  • Pour blueberry mix into pie crust evenly
  • Place solid crust over the top and pinch sides in or place cookie cutouts over top of blueberries
  • Bake for 25 minutes
  • Then place a loose tin foil tent over pie and bake for a remaining 20 minutes
  • Let cool and serve