Blueberry Pie

I was going through some recipes I had and ran across this one from Andrew Weil, MD.  Seeing what I had around the house and in the freezer, I knew there were blueberries that I froze last year. I always like to have them on hand and thought I should use the ones I had and replace them with new fresh berries. This recipe is so simple and the fresh lemon juice really gives it a nice tart flavor with the sweetness of the blueberries. I also want you to know how important blueberries are to eat. Blueberries have been touted as the food with the most antioxidant potential. Their power comes from their anthocyanins, which give them their color, and loads of vitamin C. When your family eats this dessert, you can rest easily knowing you have served them something healthy and right now with blueberries in season, you can make 2!

This delightful pie is loaded with these dark-blue gems. The cooked and cooled filling is poured into a 9-inch baked pie crust.

Ingredients:
1 1/2 pounds fresh or frozen blueberries
1/2 cup light brown sugar
Juice of 1/2 fresh lemon
1 tsp cinnamon
2 tbsp cornstarch or arrowroot powder (Cornstarch can be bought at any grocery store and arrowroot can be bought at Whole Foods)
2 tbsp cold water
1 baked Pie Crust

Instructions:
1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.

2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.

3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook and stir until the mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.

4. Spoon mixture into pie crust and refrigerate for at least 2 hours before serving.

Let me know how you like it.
Until next time, Di

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Published in: on July 7, 2009 at 9:19 am  Comments (2)  
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2 CommentsLeave a comment

  1. just blueberries? is there no liquid in the first step or do the berries make their own?
    Am going to the healthfood store today to pick up a pie shell.

    • Jean,
      Great question. Yes the blueberries make their own juice as they cook making the taste of the pie so much better. Also when I do have whole grain crusts from Whole Foods, I prefer to use them. I am delighted that you found my recipe and am a little curious as to how you did find it. Please let me know how you like it.
      Di


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