I love summer. I love the heat. I love that ice cream is practically mandatory. And, of course, I love that the fruit is abundant.
Berries galore! Strawberries, raspberries, and blueberries are all ripe and sweet right now. Even if you can buy berries in December, they are never as sweet as the berries you can buy in August. And even if you can buy berries in August, they are never as sweet berries you can pick yourself. There are pick-your-own farms everywhere, especially for blueberries. I can pick blueberries here, and my sister picks them in Oregon. There’s nothing like picking the ripest of ripe berries straight from the bush.
Surplus of blueberries? I usually come home with heaps of berries, more than I can eat. After eating as many as possible, freezing is a must. If you have a bounty of fresh blueberries on your hands from a recent pick-your-own excursion (or the grocery store), here are some blueberry-filled ideas:
Blueberry Recipe Round-Up
Lemon Blueberry Ice Cream Bars
Blueberry Vanilla Lemonade
But I can’t have an entire post dedicated to blueberry recipes without a Blueberry Pie. It’s a classic way to showcase these precious summer gems.
3 1/2 cup raw rolled oats
1/2 cup agave nectar
(or for an all-fruit crust, try this recipe)
2 cups blueberries (fresh or frozen and thawed)
3 tbsps coconut sugar
1/2 cup dried figs (*see note)
1 tsp lemon juice
- For the crust, grind the oats in a food processor. Add the agave, and process until it forms a ball. Add a little water if necessary.
- Press 2/3 of the dough into a 5-6″ pie pan lined with plastic wrap.
- Roll out the remaining 1/3 of dough to about 1/4″ thickness. Cut out 6 strips of dough for the top crust. Set aside.
- For the filling, combine 1 cup of blueberries, dried figs, lemon juice, and coconut sugar in a food processor. Process until it is a chunky sauce consistency.
- Add the remaining cup of blueberries and pulse briefly.
- Pour the filling into the crust.
- Weave a 3×3 lattice with the dough strips. Transfer the lattice to the top of the pie carefully. Remove the excess ends from the strips, and mush the edges into the crust (a little water helps).
- Refrigerate for at least 4 hours before cutting and eating.
*Note: I used dried figs, because I love figs with blueberries. The dried fruit acts as a thickener. Any dried fruit will work. Dried blueberries would be great, but I didn’t have any, and they’re kind of pricey.
Audrey @ Unconventional Baker says
Love this recipe, Natalie! How cute! I never thought to make a raw oaty pie, but it looks perfect and I love that filling too.
[email protected] says
Thanks Audrey! You have been digging back in the bad picture zone of my blog…caution 😀 haha It did end up pretty cute, but it wasn’t the most structurally sounds little pie…lattice tops are hard!
Using the dried fruit as a thickener is a novel idea. Thank you
Yeah, it sweetens and thickens!
This is so similar to mine except I use a pecan date crust. People are amazed that it the pie is raw. Why cook beautiful berries when they are in season?!
Oooh that crust sounds wonderful with blueberries! Looking back I wish I had done some sort of date crust too, dates + blueberries are so delicious together! I know right, fresh blueberries are perfect just the way they are 🙂
Larissa Francisco says
do u have an updated blueberry pie recipe that is refined sugar free? thanks!
I do not unfortunately. But I do have these date-sweetened berry streusel bars that you could make with all blueberries if you like: https://www.feastingonfruit.com/chewy-coconut-berry-crumble-bars/ Sorry, I know that’s not exactly what you are looking for.