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Blueberry Fruit Pie with Raw Nut Crust

Ali Segersten (author)
BLUEBERRY FRUIT PIE WITH A RAW NUT CRUST-22
BLUEBERRY FRUIT PIE WITH A RAW NUT CRUST-11

Don’t let the ingredient list fool you—this vibrant blueberry fruit pie is surprisingly quick to prepare and bursting with fresh, summery flavor. The filling is thickened with kudzu root starch, a traditional ingredient derived from an ancient healing plant known for its soothing effects on the digestive system. It creates a luxuriously creamy texture without dairy or refined thickeners. A naturally sweet raw nut crust pairs perfectly with juicy seasonal fruit, making this pie a refreshing and nutrient-dense dessert for summer picnics, gatherings, or quiet moments on the porch. Best enjoyed chilled and savored slowly.

Crust

1 cups raw pecans
1 cups raw almonds
½ teaspoons cinnamon
¼ teaspoons ground cardamom
¼ teaspoons ground ginger
1 cups pitted medjool dates

Blueberry Filling

6 tablespoons kudzu
3 tablespoons water
1½ cups organic berry juice
2 cups fresh or frozen blueberries
2 tablespoons maple syrup

Cashew Cream

1 cups raw cashews
¼ cups maple syrup
4 tablespoons water
2 teaspoons vanilla extract
pinches sea salt

Fruit Topping

1 large mangos thinly sliced
1 large yellow peaches thinly sliced
2 kiwi fruit peeled and thinly sliced
1 cups fresh strawberries (sliced)
unsweetened shredded coconut

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