Prepare Jam and chill
3 cups fresh (or frozen, thawed) blueberries
2 tsp finely grated lemon zest
1/4 cup fresh lemon juice
3 Tbsp BBF agave syrup
1/4 cup chia seeds
Prepare pie dough and chill
1 1/2 cups all purpose flour
1/2 cup Pbfit
1 tsp salt
1 Tbsp BBF coconut Sugar
1 cup very cold unsalted butter cut into small pieces
4-8 Tbsp ice water
1. Bring blueberries, lemon zest, lemon juice, and agave syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes.
2. Use a spoon to lightly mash about half of the berries to release their juices. Increase heat to medium-high and bring to a boil. Cook, stirring occasionally, until juices are reduced by half, 5–10 minutes.
3. Remove jam from heat; taste and add a bit more agave syrup if you prefer it to be sweeter. Return to a boil, then stir in chia seeds; cook 1 minute to soften seeds.
4. Let jam cool. Chill until ready to use for filling of pies.
Pie dough instructions
1. Put flour, sugar, pbfit and salt into the bowl of a food processor and pulse a couple times to mix.
2. Add butter, half at a time, pulsing several times after each addition: Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.
3. Slowly add ice water: Sprinkle the mixture with about 4 tablespoons of water and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.
You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together. Be cautious with the amount of water you add, too much and the crust will be tough.
4. Make two dough disks: Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound.
5. Divide the dough mixture into two even-sized mounds. Use your hands and knead each mound just enough to form each one into a disk. Do not over-knead! Kneading develops gluten which will toughen the dough, not something you want in a pastry crust. You should just knead enough so that the dough holds together without cracks.
If you started with cold butter you should be able to see small chunks of butter speckling the dough. This is a good thing. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust!
6. Sprinkle each disk with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days.
7. Remove dough from refrigerator and let sit for a few minutes: Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier.
8. Roll out dough with a rolling pin on a lightly floured surface; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.
9. Whisk 1 egg with 1 tablespoon of water for egg wash.
10. Cut the dough into desired shapes. Place 1-2 tablespoons of jam on the dough and brush with egg wash to seal dough together. Press edges of dough with a fork to seal together. Place on a cookie sheet with parchment paper. Continue making pies until all the dough is used up. When finished let chill for 10-15 minutes and preheat the oven to 375 degrees.
11. Remove from refrigerator and brush each pie with remaining egg wash and sprinkle with sugar if desired.
12. Bake for 20-25 minutes or until lightly browned on edges. Let cool completely. If desired glaze with powdered sugar -peanut butter glaze (1 cup powdered sugar, ¼ cup PBFit and approximately ¼ cup water; whisk together and thin if needed) Glaze each pie and enjoy!
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