In this delicious pie, yogurt, honey, almonds, and crushed flax seed add flavor and partially replace the sugar and butter included in traditional sour-cream blueberry pie recipes.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 cup graham cracker crumbs
- ¾ cup flax seed meal
- ¾ cup finely ground almonds (almond meal)
- ¼ cup melted butter
- ½ cup sour cream
- ½ cup plain non-fat yogurt
- ¼ cup rolled oats, ground into flour
- ¼ cup white sugar
- ¼ cup honey
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 egg
- 4 cups fresh blueberries
- 2 tablespoons honey
Instructions
- Preheat an oven to 375 degrees F (190 degrees C).
- Combine the graham cracker crumbs, flax seed meal, and ground almonds in a bowl; stir in the melted butter. Add a few drops of water, if necessary, for the crumb mixture to stick together. Press half of the crumb mixture into the bottom and sides of a 9-inch pie pan; the crust should only be about 1/8-inch thick. Set the other half of the crumb mixture aside.
- Combine the sour cream, yogurt, ground oats, sugar, honey, vanilla, and salt in a blender. Blend until combined. Transfer the blueberries to the pie pan and pour in the filling.
- To make the topping, stir 2 tablespoons of honey, or to taste, into the reserved crumb mixture. It should form a very thick paste. Drop teaspoonfuls of the topping on the surface of the pie.
- Bake the pie in the preheated oven on the middle rack for 30 to 45 minutes, or until the center is set and a knife inserted near the center of the pie comes out clean. Turn off the oven and let the pie rest in the warm oven for 10 minutes.
- Remove the pie from the oven and let cool on a wire rack. Chill in the refrigerator until the pie is cool and set.
Nutrition Facts
| Calories | 418 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 7 g |
| Protein | 9 g |
| Saturated Fat | 7 g |
| Sodium | 209 mg |
| Sugars | 32 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
4.11.20 … https://www.allrecipes.com/recipe/174294/blueberry-pie-with-flax-and-almonds/ … No almond meal, no sub, but still very dry so ended up adding 2T olive oil. Too much crust/topping compared to fruit. Nothing special. 🙁 If I liked smoothies, this would be a good start.
The blueberries flavour was lost. Possibly too much pastry. I would not make it again
Gooood! I didn’t feel guilty about eating this dessert. I used all nonfat greek yogurt , 1/4 tsp. of cinnamon and half butter half coconut oil. Definately something we will make again! Thanks Hungry yet? for sharing your recipe with us!
Excellent! Iove the flavor and texture and the fact that this dessert is healthy! l improved slightly as follows: replaced the egg with flax to lower the cholesterol, used all nonfat greek yogurt – some plain, some blueberry instead of sour cream; and replaced the sugar with blue agave nectar (low-glycemic sweetener) for my diabetic husband. Also, I used almost all blackberries + some blueberries.
I tried this pie while it was still slightly warm and thought it was just ok. When I tried it the next day after the pie had chilled completely it was fantastic! What a delicious, healthy dessert! Also, I’m not sure if I did something wrong but I had a good bit of the topping left over. I saved it to mix in with greek yogurt for breakfast the next morning. Delicious! Oh, I also used frozen blueberries, but may try thawing them next time.
I made this recipe as-is, which is rare for me! Only change was two use fruit-flavoured yogurt cups to make up for the amount of plain non-fat yogurt. The pie wasn’t the least bit sweet, blueberries at their purest! I do think after discussing it with my tasters that the filling could be improved by adding some lemon or other citrus zest to give it that kick needed to make this five-star. I love the nutty taste of the crust and crumble- I had enough to completely cover the top of the pie so I did, and evenly spread it out. Would make this again in a heartbeat!
I went and pick fresh blueberry from my local blueberry farm, so I needed a recipe and boy I’m glad I picked this one. I had a hard time finding a blueberry pie recipe with flax. I am not a fan of graham crack crust, but the blend of the almond and flax gave it a nutty sophisticated flavor that is so easy to make! I am not a pie crust making person. I always mess up and have to start over since I do not make pies often, but this one is so simple a elementary school kid could make it! The 4 cups of blueberries is the most I’ve ever seen in a blueberry pie recipe, but man you really know you’re eating blueberry pie when you bite into this one. I added more butter to the crust recipe (1/2 cup total) which made it easier to apply to the 9inch pie dish as well as making it more buttery. I made extra crumble for the top because I don’t know about everyone else, but I never seem to have enough pie crust. I cooked this pie for 30 minutes, the top seemed to start browning too much, when cooled it had the consistency of pudding, is this what it’s supposed to be like? Or should it be firmer like a cheese cake? Anyway try it! You won’t be disappointed!
Step 3: The egg is also supposed to go in the blender with the other ingredients.