Avocado Whole Wheat Pie with Berry Jam

Preheat your oven at 350 degrees F (180 degrees C).

In a bowl place Whole Wheat Flour (2 1/2 cups), Cane Sugar (1/2 cup), zest of the Lemon (1), Baking Powder (1 tsp), Salt (1 pinch).

In a blender, puree Avocado (2/3 cup) with juice from the zested lemon and the Eggland's Best Organic Egg (Brown) (1).

Mix wet ingredients with dry ones, start using a wooden spoon and then with your hands. You will get a very soft dough. Cover in plastic wrap and refrigerate for at least 1 hour.

Butter and dust with flour a 22 cm (9-inch) pie crust pan.

Between 2 parchment paper sheets, roll out 2/3 of the dough into a thin circle, then place the dough in the pie pan. Fill it up with the Fruit Jam (3/4 cup), then using the remaining 1/3 of the dough, create strips of dough that you will lay crosswise on top of the jam. Fold in the edges of the crust.

Bake in preheated oven for 30 to 40 min.

Let the pie cool down completely before removing it from the pan. Slice it up and serve it with your afternoon tea, breakfast, or anytime you fancy a slice.