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.
Total Time
2hr 15min
5.0
1 Rating
Author: Ful-Filled
Servings:
6
Ingredients
•
1
Cooked
9-inch Pie Crust
•
4 1/3
cups
Fresh Blueberries
•
1/2
cup
Water
•
1/3
cup
Maple Syrup
•
1
Lemon
, freshly squeezed
•
2
Tbsp
Arrowroot Starch
•
1
pinch
Salt
Sour Cream Whipped Cream
•
1
cup
Heavy Cream
•
2
Tbsp
Maple Syrup
•
1/3
cup
Sour Cream
Cooking Instructions
1.
Separate Fresh Blueberries (4 1/3 cups) as follows: 3 cups into a medium bowl, 1 cup into a medium saucepan, and 1/3 cup reserved for garnish.
2.
In a small bowl, whisk Arrowroot Starch (2 Tbsp) and 2 tablespoon water and set aside.
3.
Add Water (1/2 cup) and Maple Syrup (1/3 cup) to saucepan, cook over medium heat until mixture comes to a boil.
4.
Lower the heat and stir until the berries begin to burst and mixture begins to thicken, about 3 to 4 minutes.
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.
6.
Quickly fold hot mixture into the bowl with 3 cups of fresh separated blueberries.
7.
Spoon finished blueberry mixture into the baked 9-inch Pie Crust (1) and garnish with reserved 1/3 cup of blueberries.
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.
9.
Whip the Heavy Cream (1 cup) and Maple Syrup (2 Tbsp) until soft peaks form. Add Sour Cream (1/3 cup) and continue to whip until a bit firmer.
10.
Serve pie with a dollop of sour cream whipped cream atop each slice.
Nutrition Per Serving
CALORIES
292
FAT
16.1 g
PROTEIN
1.2 g
CARBS
35.4 g
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