Fresh Blueberry Pie

I hate wasting precious fresh fruit on cooked pies! The no-spray strawberries and blueberries come out for such a limited time at the farmers markets I work at. I found a recipe yesterday for an open-faced fresh blueberry pie with reduced sugar. In order to feel less guilty when I eat most of this pie over the course of the next 24 hours, I made the pastry crust with a 2/3rd coconut oil to 1/3rd butter ratio, and substituted spelt for half of the flour. I also forgo the homemade whipped cream which would of course be awesome, but I'd rather sacrifice my whipped and iced creams in order to have cream in my morning coffee. Actually, I think it's better to keep it simple and just enjoy the fresh berries and coconut crust than to have too many flavors going on. I made a streusal last week with my market blueberries, but they were lost in the richness of it! I think using frozen organic fruit is fine if you are going to be cooking it.

I'm not going to post a coconut crust recipe, because it's definitely not perfected yet. I had trouble with the frozen coconut oil forming large chunks, so next time I will try grating it first. Maybe the spelt flour contributed to the difficulty? Not sure yet. I did however notice that the crust did not bubble or shrink at all during blind baking.

I must also mention how much I absolutely LOVE my stoneware pie dish from Pampered Chef. I conditioned it first with lots of coconut oil, and it releases the crust amazingly every time. And so far the coconut oil has not begun to brown or darken the stoneware as it "seasons." The butter seasoning on my stoneware cookie sheet gives my baked goods a certain taste that I'm not always fond of, and the cooking times really vary with it. For your enjoyment:

http://www.epicurious.com/recipes/food/views/Open-Faced-Fresh-Blueberry-Pie-101866