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Fresh Blueberry Pie

10 INGREDIENTS • 10 STEPS • 2HRS 15MINS

Fresh Blueberry Pie

Recipe

5.0

1 rating
Gluten-free pie crust is where our blueberries make their home in this recipe, but you can use your go-to recipe or even use a store-bought pie crust. The consistency & character of the fresh blueberries are retained, making for the most memorable blueberry pie you will ever have the pleasure of eating.
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Gluten-free pie crust is where our blueberries make their home in this recipe, but you can use your go-to recipe or even use a store-bought pie crust. The consistency & character of the fresh blueberries are retained, making for the most memorable blueberry pie you will ever have the pleasure of eating.
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Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

2HRS 15MINS

Total Time

$1.88

Cost Per Serving

Ingredients

Servings
6
us / metric
9-inch Pie Crust
1
Cooked 9-inch Pie Crust
Fresh Blueberry
650 g
Fresh Blueberries
separated
Water
120 mL
Water
plus 2 tablespoon separated
Maple Syrup
80 mL
Maple Syrup
Lemon
1
Lemon, freshly squeezed
2 tsp juice per 6 servings
Arrowroot Starch
2 Tbsp
Arrowroot Starch
Salt
1 pinch
Salt
Sour Cream Whipped Cream
Heavy Cream
240 mL
Heavy Cream
Maple Syrup
2 Tbsp
Maple Syrup
Sour Cream
80 g
Sour Cream

Nutrition Per Serving

VIEW ALL
Calories
292
Fat
16.1 g
Protein
1.2 g
Carbs
35.4 g
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author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

Cooking Instructions

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step 1
Separate Fresh Blueberries (650 g) as follows: 3 cups into a medium bowl, 1 cup into a medium saucepan, and 1/3 cup reserved for garnish.
step 1 Separate Fresh Blueberries (650 g) as follows: 3 cups into a medium bowl, 1 cup into a medium saucepan, and 1/3 cup reserved for garnish.
step 2
In a small bowl, whisk Arrowroot Starch (2 Tbsp) and 2 tablespoon water and set aside.
step 3
Add Water (120 mL) and Maple Syrup (80 mL) to saucepan, cook over medium heat until mixture comes to a boil.
step 3 Add Water (120 mL) and Maple Syrup (80 mL) to saucepan, cook over medium heat until mixture comes to a boil.
step 4
Lower the heat and stir until the berries begin to burst and mixture begins to thicken, about 3 to 4 minutes.
step 5
Remove from heat and continue stirring while adding the arrowroot starch, juice from Lemon (1), and Salt (1 pinch). Stir until the mixture becomes translucent and begins to thicken.
step 5 Remove from heat and continue stirring while adding the arrowroot starch, juice from Lemon (1), and Salt (1 pinch). Stir until the mixture becomes translucent and begins to thicken.
step 6
Quickly fold hot mixture into the bowl with 3 cups of fresh separated blueberries.
step 6 Quickly fold hot mixture into the bowl with 3 cups of fresh separated blueberries.
step 7
Spoon finished blueberry mixture into the baked 9-inch Pie Crust (1) and garnish with reserved 1/3 cup of blueberries.
step 7 Spoon finished blueberry mixture into the baked 9-inch Pie Crust (1) and garnish with reserved 1/3 cup of blueberries.
step 8
Let pie rest at room temperature for at least 2 hours before serving. If you can stand to wait longer it is worth it.
step 9
Whip the Heavy Cream (240 mL) and Maple Syrup (2 Tbsp) until soft peaks form. Add Sour Cream (80 g) and continue to whip until a bit firmer.
step 10
Serve pie with a dollop of sour cream whipped cream atop each slice.
step 10 Serve pie with a dollop of sour cream whipped cream atop each slice.
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