Lexi's Clean Kitchen · by Lexi★ 5.0 (3)
Gluten Free Blueberry Pie
NUTRITION · PER SERVING60M COOK
CAL 19%·PRO 5%
CARBS 62G65% OF CAL
3G FIBER34G OTHER25G TOTAL SUGAR
FAT 15G34% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free pie filled with juicy blueberries sweetened with maple syrup and coconut sugar. Naturally sweetened and equally good with fresh or frozen berries.
dessertamerican🍲 stockpot🔥 ovendairy freegluten freevegetarian
View the full recipe on Lexi's Clean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 batches gluten-free almond flour pie crust or oat flour pie crust
- 5 cups frozen blueberries (divided)
- 3 tablespoon tapioca starch
- ⅓ cup maple syrup
- ⅓ cup coconut sugar
- 1 tablespoon lemon zest
- Pinch cinnamon
- Pinch salt
- 1 egg (for egg wash (optional))
- raw sugar (optional)
At a glance
PER SERVING · TIME 60M
CAL 19%·PRO 5%
CARBS 62G65% OF CAL
3G FIBER34G OTHER25G TOTAL SUGAR
FAT 15G34% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 284mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 139mg
- Calcium
- 22mg
- Iron
- 0.62mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 284MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.