Pie-a-Day #18: A Hedonist’s Raw Blueberry Pie

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This post is from Randy Clemens, a professional hedonist, occasional blogger , and the author of the upcoming recipe collection, The Sriracha Cookbook: 50 “Rooster Sauce” Recipes that Pack a Punch (Jan 2011, Ten Speed Press).

I know what you’re thinking. You’re curious, but you see the word “raw” and your mind can’t seem to shake the idea that this is some sort of dry, hippie-granola-cardboard pie. Well, I assure you, nothing could be further from the truth.

The crust exhibits a wonderfully tender, buttery character. Although different from the flaky variety to which we may be accustomed, I think you’ll agree that we’ve stumbled onto something special here. The rich, custard-like filling (think cheesecake) is dotted with a generous helping of fresh blueberries that burst with each bite.

Loaded with antioxidants, protein, vitamins, minerals, and teeming with enzymes, this dessert is nutritious and delicious, providing “good fat” while avoiding processed sugars and flours. Even if the promise of bright flavor or the idea of a better-for-you treat doesn’t win you over, raw does offer another added bonus: no oven heating up your house in the thick of summer’s swelter.


3 cups whole raw cashews
1 1/2 cups whole raw pecans
1/4 tsp whole flax seeds (optional)
1 1/2 tsps minced lemon zest
6 dried Medjool dates, pitted
1 tsp raw honey or agave nectar

2 (8-oz) containers blueberries
6 dried Medjool dates, pitted
2 large bananas
1/4 tsp ground cinnamon
1/2 Tablespoon coconut oil

In a medium bowl, cover the cashews, pecans, and flax seeds with filtered water. Let soak for 30 minutes. Drain. Transfer to a food processor, and pulse until a coarse mixture is formed. Add the lemon zest, dates, and honey. Continue pulsing until the mixture comes together and forms a slightly sticky paste, scraping down the sides as necessary.

Lightly grease a 9-inch pie tin using a small amount of coconut oil. Using your hands, press the dough into the tin, spreading it out until it evenly covers the bottom and sides of the pan. Set aside.

For the filling, combine 3/4 cup of the blueberries, dates, bananas, cinnamon, and coconut oil in a food processor. Puree the ingredients until a smooth, thick “cream” is made. Spread 1/3 of the filling out on top of the prepared crust. Top with half of the remaining blueberries. Spread the remaining filling over the layer of blueberries. Add the last of the blueberries, pressing down on them ever so slightly so that they set into the filling. Chill for at least an hour to allow the pie to firm up. Slice. Serve. Enjoy.

Makes one 9-inch pie