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