Blueberry Pie Fries
These Blueberry Pie Fries are the dessert of the summer! They are gluten free & refined sugar free, but still a delicious finger food and a great way to use those summer berries.
Servings Prep Time
8 – 10 Servings 10Minutes
Cook Time
25Minutes
Servings Prep Time
8 – 10 Servings 10Minutes
Cook Time
25Minutes
Ingredients
For the Pie Crust
For the Blueberry Pie Filling
Topping
Instructions
For the Crust
  1. Add all the pie crust ingredients to a food processor and pulse a few times, until well combined. It should look like it is starting to form a ball. If you do not have a food processor, you can use a big bowl and rubber spatula. Make sure your butter is melted and cooled.
  2. Once the crust is combined, line a large baking sheet with parchment paper. Press the crust into the plastic wrap with your hands, creating a long rectangle-ish shape, taking up most of the size of your baking sheet. Make sure you use gentle pressure so you don’t break the.
  3. Cover the crust and place in the fridge for 1 – 12 hours. Note: If you are rushing, you can skip this step – but it does make the dough easier to handle later.
For the filling
  1. Bring all the blueberry pie filling ingredients to a light boil over medium heat. Stir constantly until a thick and jammy texture is achieved. This should take 6 – 10 minutes. Take mixture off heat to cool.
For the fries
  1. When the crust is almost ready, preheat oven to 350.
  2. Spoon the blueberry pie filling onto half of the rectangle dough. CAREFULLY fold the dough in half. Press down the edges with your fingers, to make sure no filling leaks out!
  3. Brush the top of the fries with egg wash and sprinkle with coconut sugar or a coarse brown sugar.
  4. Using a sharp knife, cut into fry shapes,.
  5. Bake for 15 minutes, check to make sure nothing burned, then bake for 5 more. Wait for fries to cool slightly, then pull apart with your hands and enjoy!