8 Serves
84 Mins
In a large mixing bowl, whisk together the all-purpose flour and salt.
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Vitamin K
59 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
22 µg / 400 µgCalcium
31 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
21 mg / 1,250 mgPotassium
138 mg / 4,700 mgSodium
300 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
4 g / 28 gSugar
20 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Melt the coconut oil and stir it into the flour mixture until it resembles a coarse meal. Gradually incorporate the maple syrup and a small amount of ice water as needed, mixing until a soft, workable dough ball forms.
Shape the dough into a flattened disc, place it between two sheets of parchment paper, and roll it out from the center outward into a circle.
Transfer the dough on the parchment paper to a baking sheet and refrigerate while preparing the filling.
Preheat your oven to 175°C. In a medium bowl, whisk together 1/4 cup of sugar, arrowroot starch, and sea salt.
Rinse the blueberries in a strainer, pat them dry with a towel, and gently toss them in the bowl with the sugar mixture, chopped basil, lemon zest, and lemon juice.
Remove the dough from the refrigerator, peel off the top parchment layer, and pour the blueberry mixture into the center, leaving a 2-inch border.
Fold the dough edges over the filling to create a pleated border. Brush the crust with cooking oil and sprinkle with the remaining sugar.
Bake for 45-55 minutes until the crust is golden and the fruit juices are bubbling. Allow to cool completely before serving.
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