Ingredients:
Crust:
- 2 1/4 cups of gluten-free all-purpose flour
- 1 cup vegan butter
- 6-8 tbsp. cold water
- 3 tbsp. of agave
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1 pinch of pink himalayan salt
Filling:
- 4 cups of organic, fresh blueberries
- 1/2 cup maple syrup
- 1 tbsp. tapioca flour
- 1 tsp. cinnamon
- 1/4 tsp. ground cloves
Directions:
- Preheat oven to 350F.
- Grease a 9” pie pan.
- Place all crust ingredients in a blender or food processor. Mix until it forms a ball.
- Press down dough into pie pan, making sure it is evenly spread and set aside.
- Combine all filling ingredients in a bowl and toss well. Pour into pie crust.
- Bake for about 40 to 45 minutes.
- Enjoy hot or cold!