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Blueberry Skillet Pie

As promised ..... you asked for it. Here is the Blueberry Skillet Pie Recipe:

For filling:

3 cups blueberries
1/2 cup nuts of your choice chopped (I like pistachios)
2 tbs butter 
2 tbs Gluten free flour (I like Pamela's)
1 tbs maple syrup
1/2 tsp cinnamon

1 tbs fresh squeezed lemon

Melt butter in a skillet - add in all other ingredients EXCEPT LEMON and let simmer over low heat.

For the crust:

1.5 cups Gluten free flour (I like Pamela's)
4 tbsp butter
2 tbsp cold milk
dash of nutmeg 
dash of cayenne

While blueberries are simmering -place flour and butter in mixing bowl and hand mix until it is a crumble. Add in milk and knead until it makes a nice dough. Form into a ball and then roll it out.

Remove skillet with the blueberry mixture from the heat and pour the lemon juice on top. Place the pie crust on top - sprinkle on the nutmeg and cayenne.

Place entire skillet in the oven. Bake at 375 for 15 minutes or until crust is a golden brown. Remove and serve with your favorite ice cream - (I like Killer Whey - killercreamery.com)

Anywhere it says butter - you can replace with coconut cream (I use Edward & Sons - let's do organics) and you can use any milk of your choice in the crust.