Wild Blueberry Pie

This pie is so good and the main ingredient is just wild blueberries, a lot of them. Use wild blueberries for this recipe for the most dark and vibrant color because they're black on the inside vs. clear like regular blueberries. You can also make this pie with frozen cherries, peaches or apples. I cheated and used a pre-made crust but you can make this with my raw crust featured here. Serve warm with frozen creamy topping like ice cream or coconut cream! 

Wild Blueberry Pie

from Medical Medium 

Crust or buy one made

Crumble topping:

  • 1/3 cup gluten free oat flour
  • 2 tbsp brown rice flour
  • 1 tbsp coconut sugar
  • 2 tbsp melted coconut oil


  • 6 cups frozen wild blueberries
  • 2/3 cup raw honey or maple syrup
  • 1/3 cup arrowroot starch or tapioca starch
  • 2 tbsp lemon juice

Preheat oven to 350F/180C. To make the crumble topping, combine the oat flour, brown rice flour, and coconut sugar in a small bowl. Whisk until uniform, then pour in the melted coconut oil. Rub the wet ingredients into the dry until you get a crumbly mixture. Set aside.

To make the filling, combine the wild blueberries, maple syrup, arrowroot. and lemon juice in a large saucepan. Bring the heat to medium-high and cook, stirring often, until you get a very thick mixture. Transfer filling to prepared crust and top with crumble. Bake for 25-35 minutes, until the crust is browned. Cool pie completely on counter before serving.


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