Acorn Crust Blueberry Custard Pie

Acorns were a traditional staple food of North America for thousands of years. Acorns are a complete protein containing all essential amino acids, are rich in trace minerals, vitamins A and C, as well as a starch and fat. Nutritionally they are a bit superior to wheat and barley, do not require agriculture, are shelf stable and even a bit easier to process than wheat. They are a food I enjoy, and have learned to process.

They are an example of a natural processed food that is very healthy. Often the label “processed” food is a title of derision amongst healthy eaters, but the problem is not processing itself, if processing is done in a natural manner. The problem is synthetically derived or synthetically / extreme processed foods that require all kinds of advanced technologies. Acorns require drying, grinding and leaching in cold water to remove tannic acid and deactivate enzymes. Once this has been done, the resulting flour is an amazingly nutritious food that can be used for pancakes, or even pie crust!

acornblueberrypie

Acorn Crust Blueberry Custard Pie

Crust
1 cup acorn flour
1/2 stick butter
1/8 cup lard
tiny bit of ice water

Mix ingredients to make a crust like you would any other crust. This isn’t one of my great skills, but I rolled out a ball of the mixture as best I could and found way to coat a basic pie tin with the crust in an even thickness.

I baked the crust at 400 for about 15 minutes, in an old oven of questionable temperature – your temp and cooking time may vary

Filling

One package froze wild blueberries
cinnamon
sugar if you like – to taste
small amount of corn starch or other thickener – optional

Heat it all but thickener together in a sauce pan until water starts cooking out. Add optional thickener if you like

Custard

6 egg yolks
1/4 cup canned coconut milk
nutmeg
tequila – optional

mix ingredients together, continually beating with a whisk over double boiler until it thickens.

The Pie

Pour blueberry filling into crust and top with egg custard
Bake at 375 until custard sets – use a toothpick to check

Eat that amazing pie as soon as it is cool enough to manage. A little maple syrup and cinnamon never hurt anyone!

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Photo credit: SC-Creations via Visual Hunt / CC BY

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