Wild Blueberry Date Pie


April 26, 2013

Care of Amy Symington

Wild Blueberry Date Pie 2


  • 2 cups spelt flour
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 tbsp ground flaxseed
  • 1 cup coconut oil
  • ½ cup water
  • 1 tbsp apple cider vinegar
  • 3 cups wild blueberries
  • 1 cup chopped dates
  • ¼ cup maple syrup
  • ¼ cup chopped almonds
  • 2 tsp cinnamon
  • 2 tsp vanilla
  • ½ a lemon, zested


In a large bowl add the flour, baking powder, salt and flaxseed and fully incorporate.  Cut in the coconut oil using a fork or potato masher and fully incorporate.

Next, make a well in the centre of the mixture and add the water and vinegar.  Using your hands, knead the dough until all the liquid is completely incorporated.  Divide the dough so that one piece is 1/3 the dough and the other 2/3.  Next, with the larger piece, on a well-floured surface using a well-floured rolling pin roll out the dough into a 1” thick crust.

Place into a 9” pie plate.  Trim edges if needed. Roll out the remaining dough into a 9” top crust.  Set aside.

Next in a large bowl add the remaining ingredients and mix.  Evenly distribute the blueberry mixture into the pie crust shell.  Now top with the top crust.  Pinch the corners of the crust all around the edges to seal the blueberry mixture in.   Using a knife cut three holes in the top crust of the pie.

Bake at 350F for 30-35 minutes until the crust is golden brown.  Serve with your favourite coconut ice cream.

Filed under: Eat Veg elifelines Vegan & Vegetarian Cooking Tips Vegan & Vegetarian Recipes