Healthy Blueberry Pie Recipe With Gluten-Free Crust | Alt-Baking Bootcamp | Well+Good


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Today on Alt-Baking Bootcamp, we’re showing you a healthier blueberry pie recipe! 🥧 Perfect for summer parties (or really any time of the year!), this recipe will leave your tastebuds and your tummy happy. It’s gluten-free, lactose-free, and refined-sugar free, and we can attest, still SO delicious. Mia & Jenny take us through all the health benefits of their version, while also giving us a bit of background on why they’re swapping certain ingredients from a baking-science perspective. You’ll not only learn how to make healthy blueberry pie, but also learn how to swap out ingredients in other go-to recipes. We hope you like this recipe berry much 🥧#blueberrypierecipe #altbakingbootcamp #wellandgood

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And Jenny’s website here:

Pie Crust (will make x 2)
1 ½ cups coconut flour
1 cup hazelnut flour
½ cup tapioca starch
½ tsp kosher salt
⅔ cup coconut sugar
1 cup solid coconut oil
2 large eggs

Put all ingredients in food processor, and pulse until coarse crumbles appear. Add egg and continue to pulse until mixture begins to come together as a ball. Place mixture into bowl and shape by hand into ball.

Preheat oven to 375F.

Split ball into pieces and carefully press into pie mold by hand, making sure bottoms and sides are even and the bottom edge is tucked in. Poke a few holes at the bottom of the crust with a fork. Bake at 375F for 15 minutes until golden brown. Let cool completely.

For pie top: Place dough on parchment paper and carefully roll into even, flat layer. Use bottom imprint of final pie dish to create a circle at center, then trim all excess dough. Reshape the edges, smoothing until aesthetically pleasing. (Optional: punch out cute shapes at center of dough!) Bake at 375F for 10 minutes. Let cool completely.

Blueberry Filling

1 tbsp coconut oil, melted
¼ cup water
3 cups fresh blueberries
¼ cup honey
¼ tsp kosher salt
1 tbsp tapioca starch
¼ cup water
1 tbsp lemon juice

Combine coconut oil, water and blueberries on stovetop over medium heat. Mix and cook 10-12 minutes, or until blueberries begin to bubble and give off juice. Add honey and salt, stirring and continuing to cook another 2-3 minutes. Whisk together tapioca starch and water until smooth. Add to pot and continue to cook 1 min until tapioca starch thickens. Remove from heat and stir in lemon juice. Let cool to room temperature and pour into pie shell. Add pie top crust and bake at 375F for 10 minutes. Let cool completely before slicing. Enjoy!

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Strawberry Shortcake with Coconut Whipped Cream:
Chocolate Chip Cookies:

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  1. Well ladies, I want to thank you so much! I started eating gluten and dairy free over a year ago due to an auto-immune condition and I have been feeling very lost, uninspired and depressed, but today I have gorged on your videos, I feel so much better, I'm re-inspired! I love your presentations, your nutritional advice and cooking tips, please make many more recipes.