Raw Recipes

Blueberry pie

Posted on March 31 2014 | (4) Comments
Category: Raw Dessert and Snack Recipes

Blueberry pie

Forget cornstarch and sugar--dates thicken and sweeten the blueberry filling in this pie.

Yield: one 9-inch pie, 8 servings


  • 3 cups Almond Crust
  • 4 cups fresh or thawed and drained frozen blueberries
  • 3/4 cup pitted Medjool dates, soaked in water for 10 minutes and drained
  • 1 tablespoon freshly squeezed lemon juice


  • measuring cups
  • pie plate
  • small colander
  • small bowl
  • citrus juicer or reamer
  • measuring spoons
  • blender
  • rubber spatula
  • medium bowl

Scoop the crust into a pie plate. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. There should be a 3/4-inch lip of crumbs along the sides. After the crumbs are evenly distributed, press the crust down on th ebottom of the pan using your fingers and palm. Be sure to press especially firmly where the bottom of the pan joins the sides. Then press the crust against the pan's sides, shaping it so that its edges are flush with the rim. Put the crust in the freezer for 15 minutes.

Put 1 1/2 cups of the blueberries along with the dates and lemon juice in a blender and process until smooth. Transfer to a medium bowl, add the remaining blueberries, and stir gently until well-combined.

Remove the crust from the freezer. Add the blueberry filling and press down with a rubber spatula. Refrigerate for at least 1 hour before serving. It will keep in the refrigerator for 3 days.

Blackberry or Cherry Pie: Replace the blueberries with 4 cups of fresh or thawed and drained frozen blackberries or pitted cherries.

Previous Comments

On April 05, 2014 .(JavaScript must be enabled to view this email address) said...

How many unsoaked dates did you add to the almond crust to make it sticky, and was it part of the 3/4 cup of soaked dates as listed in the ingredients or a separate amount?

On April 05, 2014 .(JavaScript must be enabled to view this email address) said...

Hi Lesley,

Just click on the almond crust link in the recipe—it gives you the recipe for the crust including the unsoaked dates (3/4 cup) which are in addition to the dates in the filling.


On July 03, 2014 .(JavaScript must be enabled to view this email address) said...

Your video calls for salt but your recipe has no salt also when you add dates for the crest there. Is no amount

On July 04, 2014 .(JavaScript must be enabled to view this email address) said...

Hi Sam,

If you click on the almond crust in the recipe above, you’ll be taken to the crust recipe where the amounts of salt and dates are given.


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