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 2
In a small bowl, whisk
Arrowroot Starch (15 g)
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 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 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 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 (30 mL)
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.
