Breakfast Blueberry Pie

Breakfast Blueberry Pie

Who wouldn't love pie for breakfast. With this yummy, healthy version you can. Whole grains and antioxidant rich blueberries make this a great choice

Crust
1/2 c Oat Flour ( can be bought or made by grinding oats in the blender or food processor)
1/2 c Unbleached White Flour
  1 c  W.W. Pastry Flour
1/2 tsp salt
1/2 c vegetable oil
1/2 c water
2 Tbs Lecithin Granules
Mix dry ingredients in a bowl. Blend water, oil and lecithin granules until emulsified. Pour into flours and lightly mix. Roll 1/2 of the dough out between 2 sheets of plastic wrap and lay in the bottom of a pie pan. Put in your filling and roll out the remaining dough for a top crust. Seal the edges by pressing together and crimping. Make sure to put a couple holes in the top so air can escape.
Filling
1/2 c apple juice concentrate
1/2 c water
2 Tbs corn starch
1 bag of frozen blueberries
Bring apple juice concentrate to a boil. Mix the corn starch and water in a separate container. Slowly drizzle and mix in. Let cook on med/ low for 1 minute and stir in blueberries. Pour into crust.

This crust can be a little tricky since it is such a soft  dough but this makes it really tender when done. The main things to remember are not to over mix and any tears can easily be pieced together.