Blueberry Pie with Flax and Almonds

Recipe View Preheat your oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View In a mixing bowl, combine the graham cracker crumbs, flax seed meal, and ground almonds. Incorporate the melted butter, adding a few drops of water if needed to achieve a cohesive, crumbly mixture. (5 minutes)

Recipe View Press half of the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan, creating a crust that's approximately 1/8-inch thick. Reserve the remaining crumb mixture for the topping. (10 minutes)

Recipe View In a blender, combine the sour cream, yogurt, ground oats, sugar, honey, vanilla, and salt. Blend until smooth and well combined. (5 minutes)

Recipe View Gently distribute the fresh blueberries evenly within the prepared pie crust, then pour the blended filling over the blueberries. (5 minutes)

Recipe View To create the topping, mix 2 tablespoons of honey (or more, to taste) into the reserved crumb mixture. This will form a thick, delectable paste. (3 minutes)

Recipe View Carefully drop small teaspoonfuls of the topping evenly across the surface of the pie. (5 minutes)

Recipe View Bake the pie on the middle rack of the preheated oven for 30 to 45 minutes, or until the center is set and a knife inserted near the center comes out clean. (45 minutes)

Recipe View Once baked, turn off the oven and allow the pie to rest inside the warm oven for an additional 10 minutes. (10 minutes)

Recipe View Remove the pie from the oven and let it cool completely on a wire rack. Finally, chill in the refrigerator until thoroughly cool and set before serving. (60 minutes)