Updated: Dec 14, 2019
This recipe makes 12 pies)
Crust 2 2/3 cups gluten-free graham crackers 1 tbsp. maple syrup ¼ cup + 2 tbsp. coconut oil
3 ½ cups blueberries ½ cup coconut sugar 3 tbsp. cornstarch + 3 tbsp. water I cup water 2 tbsp. lemon juice 1 dash sea salt
Pulse Graham crackers in a food processor or blender until fine, than add the syrup and coconut oil and pulse to combine.
Line a muffin tin with 12 baking cups and spray with non-stick spray. Place 2 tbsp. of crust mixture into each cup and press down with fingers, moulding into a shell. Place tin in freezer to set.
In a saucepot, add 2 cups blueberries, sugar, water and salt. Bring to a boil, reduce to simmer, and cook until blueberries have burst, about 7 minutes. Whisk in cornstarch slurry and cook until mixture thickens. Kill the heat and stir in remaining 1 ½ cups blueberries and lemon juice. Allow mixture to chill in refrigerator until reached room temperature, then fill each muffin cup with ¼ cup blueberry mixture. Chill muffin pan in refrigerator until blueberry mix has set, about 2 hours.
It is 1/2 purple1 and 1/2 yellow1 tspIf you want to know what the hell I am referring with these containers, let me know and I will give you a whole new concept of portion control!