Blueberry Dream Pie

In my last post, I was telling you that I was given a basket of freshly picked wild blueberries by a friend. I was ecstatic! He had also brought along a semi-cooked blueberry pie which I took on to recreate in the raw. It consisted of a simple custard (blueberries, flour, brown sugar and lemon juice) thickened on the stove after which was added whole raw blueberries. The mixture was then poured into a regular crust that had been pre-baked and set in the fridge.

"Rawifying" this pie was a breeze! My blueberry filling was inspired by Sweet Gratitude's wonderful Strawberry Brilliance Pie which was still fresh on my taste bud memory.

"Oh wow!" is all I can say! The perfect way to honor Nature's amazing bounty!


Blueberry Dream Pie

Crust
1 1/2 cups almonds
1/2 cup dry coconut
1/2 cup dates
1 tsp vanilla extract
Pinch sea salt

Process in food processor until crumbly. It should stick when pressed together between your fingers. If it's too dry, add a little water (1 tsp or so at a time.)

Blueberry Filling
.90 oz (250 g) soaked Irish moss
1/4 cup + 2 tbs raw agave nectar or honey
3 tbs lemon juice
1 tbs water

Blend until smooth in high speed blender. Then add:

2 cups blueberries
1 tsp vanilla extract
Pinch sea salt

Blend again until smooth. Add:

1/4 cup melted coconut oil
1 tbs lecithin powder

Resume blending until the mixture is smooth and creamy.

At this point, I strongly recommend doing a small test to make sure the consistency is right.

Pour 1/2 cup or so of the filling into a bowl and let set in the fridge for 20 minutes. Take it out and cut into it with a knife. If the knife comes out clean and the mixture is firm, the consistency is right. Just add the test portion back to the blender and process briefly. If it's too wet, place test portion back in the blender and add 2 tbs coconut oil. Process until smooth. You could re-test the mixture if you wish but it's probably going to be fine.

Once you're happy with your filling, transfer the mixture to a large bowl and fold in 3 cups of fresh blueberries.

Carmella's Note:
In my experience, Irish moss can be a bit tricky to work with. It can loose some of its gelatinous properties if you soak it for too long or rinse it under warm water. The method that has been working best for me is to soak the moss in water at room temperature for 3-3 1/2 hours. I then rinse it under cold running water to get the little grits and unwanted bits off. Voila! It's ready to be used! I leave whatever moss I don't use in an airtight container (without water) in the fridge.

Assembly
Press crust mixture into a pie plate. (I used a 9" plate with removable bottom.)

Pour Blueberry Filling onto crust and distribute evenly.

Place in fridge to set.

Serve and give thanks to Nature's abundance and bounty!

I also made a small version in a mini pie pan. So cute!

Enjoy!