Blueberry Pie with Flax and Almonds

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"In this tasty pie, ground flax seed, almonds, yogurt, and honey add flavor and replace some of the sugar and butter of typical sour-cream blueberry pie recipes."
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1 h 10 m servings 418 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Combine the graham cracker crumbs, flax seed meal, and ground almonds in a bowl; stir in the melted butter. Add a few drops of water, if necessary, for the crumb mixture to stick together. Press half of the crumb mixture into the bottom and sides of a 9-inch pie pan; the crust should only be about 1/8-inch thick. Set the other half of the crumb mixture aside.
  3. Combine the sour cream, yogurt, ground oats, sugar, honey, vanilla, and salt in a blender. Blend until combined. Transfer the blueberries to the pie pan and pour in the filling.
  4. To make the topping, stir 2 tablespoons of honey, or to taste, into the reserved crumb mixture. It should form a very thick paste. Drop teaspoonfuls of the topping on the surface of the pie.
  5. Bake the pie in the preheated oven on the middle rack for 30 to 45 minutes, or until the center is set and a knife inserted near the center of the pie comes out clean. Turn off the oven and let the pie rest in the warm oven for 10 minutes.
  6. Remove the pie from the oven and let cool on a wire rack. Chill in the refrigerator until the pie is cool and set.



Step 3: The egg is also supposed to go in the blender with the other ingredients.

I went and pick fresh blueberry from my local blueberry farm, so I needed a recipe and boy I'm glad I picked this one. I had a hard time finding a blueberry pie recipe with flax. I am not a fan ...

I made this recipe as-is, which is rare for me! Only change was two use fruit-flavoured yogurt cups to make up for the amount of plain non-fat yogurt. The pie wasn't the least bit sweet, blueber...

I tried this pie while it was still slightly warm and thought it was just ok. When I tried it the next day after the pie had chilled completely it was fantastic! What a delicious, healthy desser...

Excellent! Iove the flavor and texture and the fact that this dessert is healthy! l improved slightly as follows: replaced the egg with flax to lower the cholesterol, used all nonfat greek ...

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