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True Blue Blueberry Pie

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True Blue Blueberry Pie

raw blueberry pie display with a raw blueberry cheese cake

~ raw, vegan, gluten-free ~

The secret to this pie lies within the blueberry… it is called pectin.  And though they are high in pectin, they need a little extra help when it comes to gelling, especially when making raw pies versus cooked ones.  Acid and pectin interact in gelling.

This is why some recipes for preserves, such as strawberry, often call for adding lemon juice or another acid.  Sugar is also needed to aid in this process.   This pie is so simple, all you need are blueberries, lemon juice, and dates.   Beautiful!

Where we may curse the name of the blueberry when it stains our towels or clothing… we can also smile with admiration down at those stains… the colorful pigments that give blueberries the rich shades of blue, purple, and red mean that they are rich in not only in color but in antioxidants.

For this recipe, I used organic, frozen, thawed, and drained blueberries.  Studies show that we can freeze blueberries without doing damage to their delicate anthocyanin antioxidants.   If you want to increase the nutrients that come budded up in those purple “jackets” of theirs… aim to eat organic ones.

Blueberries are considered low on the glycemic index (GI). The glycemic index is a common way of identifying the potential impact of food on our blood sugar level once we’ve consumed and digested that food.  Blueberries come in under 50, which is low.    So, I hope you make this pie and enjoy it with friends and family.  Please do keep me posted on what you think.  Oh, the pie that is all white in the photo… that is my Raw Blueberry Vanilla Bean Cheesecake.  They complement one another quite well.

delicious gluten-free raw blueberry pieIngredients:

Makes one 9-inch pie


Blueberry pie filling:



  1. Cover the base of the deep-dish tart pan with plastic wrap and lightly coat the edges with coconut oil.
    •  This will help with removal when you are ready to enjoy the pie.
  2. In a food processor, fitted with an “S” blade, combine the almond flour, coconut, and salt.  Pulse together to mix.
  3. Add the dates and process until the batter sticks together when pressed.
  4. Pile the crust in the center of the pie pan.  I like to start with the edges first.
    • Press the crust against the sides of the pan, shaping it so that its edges are flush with the rim.  I made mine about 1/4” thick.
    • Now press the crust down on the bottom of the pan, pressing evenly and firmly all around the bottom, making sure to press firmly where the bottom of the pan joins the sides.
  5. Set aside while you make the filling.

Blueberry filling:

  1. You can use fresh or thawed and drained frozen blueberries for this pie.
  2. In a food processor, fitted with the “S” blade, place 2 cups of blueberries, dates, lemon juice, vanilla, and salt.  Process for 10 seconds, until well mixed and broken down to a sauce.
  3. Add the remaining blueberries and pulse 2-4x.  You don’t want to totally break down the blueberries,  leave some chunks for texture.
  4. Remove the crust from the freezer and pour the filling into the pan.  Spread the filling around evenly.
  5. Place in the fridge for several hours so it can set.
  6. The pie will last 2-3 days in the fridge.  Make sure it is well covered to protect it from fridge odors.


34 thoughts on “True Blue Blueberry Pie

  1. Ele says:

    Really wanted to see a slice! Does it hold it’s shape? Looks gorgeous!

    • amie-sue says:

      Yep, it holds its shape Ele. I didn’t get a photo of it sliced because I took down to a cafe to sell. It had all sold by mid-day and the last piece standing was just as gorgeous as the first. Blessings and have a great evening, amie sue

  2. tommy langley says:

    That might be the prettiest pie I’ve ever seen!

  3. stephanie says:

    This is beautiful. Does it cut well?

    • amie-sue says:

      Yes Stephanie, it does. That is always a criteria for my pies and I wouldn’t post a recipe that served up a sloppy pie slice. :) Enjoy.

  4. Jacquee says:

    Thank you thank you thank you! I loooove this recipe! It’s my new favorite dessert! Will serve it for Christmas (double batch so i don’t have to share it all) ;-). You amaze me and bless me with your creations.

    • amie-sue says:

      Thank you Jacquee. So happy that you are enjoying it! I appreciate you sharing this, it made my day. :) Happy Holidays! amie sue

  5. caitlin says:

    Hi Amie sue
    In regards to your Blueberry Vanilla Bean Cheesecake- can i replace the oats with buckwheat for the crust or will it be too over powering? Can i replace the vanilla bean with 2 teaspoons of 100% vanilla powder? And does the blueberry layer need to be dehydrated? i don’t have a dehydrator and I’m dying to make this for christmas!
    Merry christmas xx

  6. Kristina says:

    I’m not sure if they have date paste here… Could I use coconut sugar instead? If so, how much?

    • amie-sue says:

      Hello Kristina,

      You make the date paste, click on the link I provided in the ingredient list and it will tell you how. :) amie sue

  7. Sarah says:

    I just made this pie this morning it looks amazing! Can’t wait to eat it!!

  8. Nicole says:

    Hi Amie-Sue

    Thanks for posting a sugar and sweetener free dessert, my daughter has some candida we are trying to shake and she is sugar free (tough for a 4 year old during the holiday season!). She loved this pie (great recipe!) but we actually found it too sweet! (We polished it off in less than 48 hours in any case :) ). If we were to half the date content in the base and the filling, what would you substitute? Would the filling still thicken?

    • amie-sue says:

      Good afternoon Nicole, I am sorry to hear that your little one is suffering from candida. Hardly fair for such a little one. But I am so thankful that she was able to enjoy this pie for the holidays. As far as reducing the date paste… in the crust reduce it but add 1 Tbsp of water as you are processing it. If you process it longer than normal and add some water it should get to a sticky texture that will hold for the crust.

      As far as the filling goes, just up the blueberries perhaps. You can always add a little psyllium to help thicken it if needed. Maybe just add 1 Tbsp.

      Many blessings and have a wonderful weekend, amie sue

  9. Florencia says:

    I´m so happy cause I bought a high speed blender! I made this pie and it was excellent, fresh, perfect for the hot in here. Thank for sharing!

    • amie-sue says:

      So thrilled that you enjoyed it Florencia. I forget sometimes that we all are experiencing different climates. :) Happy Holidays, amie sue

  10. Maureen says:

    Hi Amie Sue!
    We were invited to dinner at a friend’s house the other night and, silly me, asked what I could bring. I cringed when she said “dessert” because it was only 3 hours before we had to be there and I didn’t have a clue what I might be able to put together in such a short time…and still get there by 6:00pm. I didn’t want to go buy anything that was ready-made and processed with who knows what. Then, I remembered seeing this gorgeous blueberry pie on your Facebook page, and wonder of wonders, I had all of the ingredients ready to go! The crust and filling took no time to put together according to your directions. I even messed up a little and forgot to put the dates in after I had already added the 4 cups of blueberries, but I remembered how you’re always saying that you really can’t go wrong with a raw recipe, so I threw in the dates and processed until blended, then put in an additional cup of whole blueberries to get that “texture” and it was great! Even the little kids loved it! It was so pure, simple and delicious, not heavy and overly sweet like a store bought thing would have been. You and your recipes and techniques are absolutely amazing, Amie Sue! Again, thank you!
    I wish you and Bob oodles of joy, happiness and success in 2015 and always! HAPPY NEW YEAR!!!

    • amie-sue says:

      Ok Maureen… that just made my day. hehe I am so proud of you for not buckling and resorting to pre-made pastries that are loaded with undesirable ingredients! Thank you for not only trusting me but mostly for trusting yourself… in the end you delivered a dessert that you could really feel good about! Thank you so much for sharing all of this with me. Your amazing! Happy New Year to you and your family too! hugs filled with joy, amie sue

  11. Sarah says:

    Made this last night. DEEEEEEEEEElicious!!!! Can’t wait to check out your other recipes. Thanks!

    • amie-sue says:

      That is wonderful Sarah. So happy that you enjoyed the recipe. So simple yet so delicious as you said so well. hehe Thank you for letting me know. Have a great weekend, amie sue

  12. Corinne says:

    Hi Amie Sue, I love your site :) So inspiring. I note in one of the comments is describes dehydrating a layer of blueberry, but no mention of this in your recipe? Here’s the comment that mentions dehydration: …And does the blueberry layer need to be dehydrated? i don’t have a dehydrator…

    I’m confused but it is 430am right now and I may have just mised something :)

    Many many thanks,

    • amie-sue says:

      I am not seeing that Corinne…. the blueberry pie doesn’t require dehydrating. :) amie sue

      • Corinne says:

        Hi Amie-Sue, here’s the comment and your reply in full:
        caitlin says:
        December 22, 2014 at 1:46 am

        Hi Amie sue
        In regards to your Blueberry Vanilla Bean Cheesecake- can i replace the oats with buckwheat for the crust or will it be too over powering? Can i replace the vanilla bean with 2 teaspoons of 100% vanilla powder? And does the blueberry layer need to be dehydrated? i don’t have a dehydrator and I’m dying to make this for christmas!
        Merry christmas xx

        amie-sue says:
        December 22, 2014 at 8:10 pm

        Good evening Caitlin,

        You can use buckwheat. You can also use ground nuts as well if you don’t want to use oats. And yes, you can use vanilla powder. If you can’t dehydrate the blueberry layer, I would pour the layer into place and then freeze it before adding the top filling. I suggest this so that the filling does push its way through the blueberry layer and make it muddy. Does that make sense? :) Have a great evening, amie sue

        Thanks for any clarification!

  13. Yoshi says:

    Hi Amie, I am a loyal subscriber, I love your site, and really use it everyday for inspiration, instruction and ideas that are so amazing. I think you are such a gift. I just made this beautiful pie, but I used buckwheat flour, instead of nuts as my daughter is allergic to nuts and I am always looking for something to make without them. My question is that I wonder if I should dehydrate the crust before adding the filling. Should the buckwheat flour be dehydrated or can I serve it up without dehydration. I’ve already added the filling, but if it would taste better, than I’ll take out the filling and then add it back in later. Its been in the fridge and all is pretty set and looking wonderful. (I bought the buckwheat oats, soaked them, spouted them and made the flour after) Thank you so much for your answer and have a beautiful day Amie. Blessings, Yoshi

    • amie-sue says:

      Good morning Yoshi,

      First of all, thank you so much for the encouraging words and for you support. :) I hope that I continue to bring inspiration and support in the future.

      I think your pie crust will be just fine. It might be a little softer in texture but I honestly don’t think that would be an issue. There are so many other amazing flavors and textures taking place… so I would proceed as normal. If you used a standard pie pan, it’s possible that it will be a little weaker in structure when removing it, but honestly… baked crusts are known to fall away from the pie when being served. It’s just part of the charm. :)

      And with the pie all set… I would just enjoy it as is. You’re doing great! Please let me know how it turns out. Blessings, amie sue

  14. LindaAlbert says:

    Dear Amie, I’d like to make this without the coconut in the crust. A friend has an allergy to coconut. Could I just use additional almond meal?
    Thanks, Linda

  15. Dawn says:

    Any one know how many hours in the fridge before it’s set?

    • amie-sue says:

      Good evening Dawn,

      5. Place in the fridge for several hours so it can set.

      I like to make it the day before and let it sit overnight in the fridge if I have the time.

      Blessings, amie sue

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