Ingredients

The following ingredients have 64 Servings
  • 1 cup all-purpose flour
  • 1 cup oat flour ((can sub wheat pastry flour or another cup white))
  • 2 tsp granulated sugar
  • 3/4 tsp salt
  • 1/8 tsp nutmeg
  • 2/3 cup coconut oil (, chilled)
  • 6 - 9 Tbsp ice cold water
  • 2 cups fresh blueberries
  • 1/3 cup granulated sugar
  • 1 pinch salt
  • 1 Tbsp cornstarch
  • 1/4 tsp ground cinnamon
  • 1 Tbsp fresh lemon juice
  • 1 egg mixed with 2 tsp water (, for brushing (optional))
  • 1/3 cup powdered sugar
  • 2 tsp lemon juice or milk

Instruction

  • Preheat oven to 350 degrees. In a food processor pulse together flours, 2 tsp sugar, salt and nutmeg until combined. Add in coconut oil and pulse mixture until crumbly, add in 6 Tbsp ice water then more as needed until mixture starts to come together.
  • Dust a work surface generously with flour and roll pie crust out into a 18 by 12-inch rectangle, then cut into 8 even rectangles.
  • In a small mixing bowl, whisk together 1/3 granulated sugar, pinch salt, cornstarch and cinnamon. In a separate mixing bowl, toss blueberries with lemon juice, then pour sugar mixture over blueberries and toss to evenly coat.
  • Divide blueberry mixture evenly among 8 rectangles, piling blueberry mixture on one side of each rectangle and leaving at least a 1/2-inch rim around berries, then brush edges of crust around blueberries lightly with water and carefully lift opposite side of each pie crust and fold over blueberries.
  • Seal edges together well using your fingertips, then if desired use a fork to make decorative lines around edges. Transfer to a parchment paper lined baking sheet.
  • In a mixing bowl whisk together egg and 2 tsp water until well blended, then brush lightly over pies. Poke the top of each pie twice with a fork.
  • Bake in preheated oven about 40 minutes, or until golden. Allow to cool slightly then if using glaze, in a mixing bowl whisk together powdered sugar and lemon juice and drizzle glaze over pies.