Blueberry Pie Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 2 uncooked pie crusts 9-inch (23 cm) 
• 650 g (5 cups) frozen or fresh blueberries 
• 90 ml (6 tbsp)  Tapioca starch
• 80 g (1/4 cup) maple syrup
• 1 beaten egg

PREPARATION

1. Preheat the oven to 180 °C (350 °F).
2. Place an uncooked pie crust in a deep pie dish. 
3. In a bowl, combine blueberries, tapioca starch, and the maple syrup, stirring gently with a wooden spoon.
4. Pour the mixture into the pie dish, then place the other uncooked pie crust on top. Carefully baste the edges with the beaten egg to seal the crusts. 
5. Make slits in the top to let steam escape, and baste the entire top with the beaten egg for a nice, golden crust. 
6. Bake on the bottom grill for about 60 minutes, or until the crust is golden. 
7. Let rest before serving to allow the tapioca time to set.