Time: 40 minutes

• 1/2 package of tapioca spring roll sheets
• coconut oil

Filling:
• 4 cups blueberries
• 1 Tbsp dextrose
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4-1/2 tsp sea salt
• 1-1 1/2 Tbsp arrowroot powder

Topping:
• 1 tsp dextrose
• dash cinnamon

Remove about one quarter of the tapioca sheets from the package. One at a time, add these sheets to a pan of lukewarm water. Soak for 2-3 minutes, and then remove the sheets, drying with cheesecloth or something similar as you do.

Rub the bottom and sides of a pie tin with a bit of coconut oil. Now, lay the dried sheets on the bottom of your pie tin, staggering them so that both the bottom and the sides are covered. When done, it should look pretty much like a normal pie crust.

Add the blueberries and all of the filling ingredients except the arrowroot to a medium saucepan. Bring up to a boil, stirring. Reduce to a simmer; then, stir the arrowroot in slowly. Allow the blueberry mix to thicken until it has the consistency of gravy.

Pour the filling into the pie. Now, repeat the soaking and drying process with another quarter of the tapioca sheets. Lay these over top of the filling. Fold the edges for a nicer appearance, much like you would for any normal pie crust. Cut 4 slits through the top crust so the pie will vent while cooking. Finally, rub coconut oil over the top of the pie crust. Place the pie in the refrigerator to cool and thicken.

When it is close to time to serve the pie, pre-heat your oven to broil. Place the pie in the oven with the door open. Broil for 5-8 minutes until the top of the crust begins to brown and becomes crispy. While the pie is in the oven, mix 1 tsp of dextrose and a dash of cinnamon in a small bowl. When the pie is done, remove and dust the top with this mixture. Serve warm.

Nutritional info: 6 servings at 35g carb, 1.5g fat" />

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Blueberry Pie
Scotty Hagnas | July 28 2011



Blueberry Pie - Desserts -  - paleo diet, paleo, recipe, nutrition, robb wolf, scott hagnas, weight lifting, strength, conditioning, fitness, greg everett - Catalyst Athletics Recipes
A grain-free pie! Not only that, no omega-6 fats.

Look for tapioca spring roll sheets in the Asian food section of nearly any grocery store; just be sure tapioca is the only ingredient besides salt and water. I also used dextrose instead of sugar to keep the fructose content of the pie low.

Time: 40 minutes

• 1/2 package of tapioca spring roll sheets
• coconut oil

Filling:
• 4 cups blueberries
• 1 Tbsp dextrose
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4-1/2 tsp sea salt
• 1-1 1/2 Tbsp arrowroot powder

Topping:
• 1 tsp dextrose
• dash cinnamon

Remove about one quarter of the tapioca sheets from the package. One at a time, add these sheets to a pan of lukewarm water. Soak for 2-3 minutes, and then remove the sheets, drying with cheesecloth or something similar as you do.

Rub the bottom and sides of a pie tin with a bit of coconut oil. Now, lay the dried sheets on the bottom of your pie tin, staggering them so that both the bottom and the sides are covered. When done, it should look pretty much like a normal pie crust.

Add the blueberries and all of the filling ingredients except the arrowroot to a medium saucepan. Bring up to a boil, stirring. Reduce to a simmer; then, stir the arrowroot in slowly. Allow the blueberry mix to thicken until it has the consistency of gravy.

Pour the filling into the pie. Now, repeat the soaking and drying process with another quarter of the tapioca sheets. Lay these over top of the filling. Fold the edges for a nicer appearance, much like you would for any normal pie crust. Cut 4 slits through the top crust so the pie will vent while cooking. Finally, rub coconut oil over the top of the pie crust. Place the pie in the refrigerator to cool and thicken.

When it is close to time to serve the pie, pre-heat your oven to broil. Place the pie in the oven with the door open. Broil for 5-8 minutes until the top of the crust begins to brown and becomes crispy. While the pie is in the oven, mix 1 tsp of dextrose and a dash of cinnamon in a small bowl. When the pie is done, remove and dust the top with this mixture. Serve warm.

Nutritional info: 6 servings at 35g carb, 1.5g fat
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10 Comments
Erica 1 | 2011-12-06
Hello, this sounds great, but I searched and searched online for wrappers with just tapioca. Can't find any that don't include rice, etc. Thanks!
Scotty Hagnas 2 | 2011-12-06
Hmm.. I haven't tried to find any online before, but I was able to find the tapioca sheets (spring roll wrappers) in a standard grocery store in the Asian food section. (Safeway, I think)

Good luck!
oddjobbob 3 | 2012-06-11
why not use pure corn syrup (100% glucose) and remove all fructose?
Scotty Hagnas 4 | 2012-06-12
Dextrose is pure glucose, that's why I used it.
Sara 5 | 2013-06-14
Instead of using spring roll sheets is there anything else you can use?
Scotty Hagnas 6 | 2013-06-14
That's all I've found to work. Depending on how strict you are, you may be able to use rice or some other type of wrap.

There's probably a good way to make a crust out of sweet potatoes, but I haven't played around with that yet.
Sara 7 | 2013-06-17
Could you just oil the pan?
Scotty Hagnas 8 | 2013-06-17
I am sure that would work if you didn't want crust on the bottom.
Sara 9 | 2013-06-18
Could you use maple syrup or brown rice syrup or honey or agave nectar instead of dextrose?
Scotty Hagnas 10 | 2013-06-18
I am sure all of those things would work. I used dextrose as it is pure glucose and will likely be used to refuel muscle glycogen. Agave nectar is ~95% fructose, so I'd be wary of using that for some.

When I wrote this recipe two years ago, I was convinced that fructose was one of the most damaging things you could put into your body. These days, I'm not so sure about that - if one does not have a lot of omega-6 fats in their diet or stored in their tissues, it may not be problematic.
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