GUYS. This recipe is SO PERFECT.
I’ve been off sugar (or have had a really, really small amount of sugar) for awhile now, so this pie – with absolutely no added sugar – satisfies my sweet tooth without the negative effects of sugar. See? Perfect.
Doesn’t that look pretty perfect?
Let’s get to it!
Four Ingredient Blueberry Pie
7 medium/large parsnips
6 Tablespoons coconut oil
1 teaspoon sea salt
2 pints blueberries
Peel parsnips and cut into sticks (like fries). Toss with 3 Tablespoons coconut oil. Line two cookie sheets with parchment paper and roast parsnips on 350 degrees until cooked through. (Some ends will start to brown.) Let cool slightly, then add the parsnips, the other 3 Tablespoons of coconut oil, and the sea salt to a food processor and blend until a soft dough forms. (It really does look like dough!) Place the dough in a container in the fridge overnight or in the freezer for about an hour. (If frozen, you will need to set out to thaw for 15-20 minutes.)
Place the blueberries in the bottom of a glass pie pan. Roll out the dough thinly and place on top of the blueberries, pinching the sides up to make a crust. Bake on 350 degrees for 35-40 minutes, until crust is a nice golden brown (and you can start to smell the blueberries)!
I adapted this recipe from this one for a savory pot pie crust; I highly recommend it! I make a pot pie pretty much weekly.
Let me know how you like it!