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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Fresh Blueberry Pie

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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.

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 ...

http://www.ful-filled.com

2HRS 15MINS

Total Time

$1.88

Cost Per Serving

Ingredients

Servings

6

us / metric

1

Cooked 9-inch Pie Crust

4 1/3 cups

Fresh Blueberries

separated

1/2 cup

Water

plus 2 tablespoon separated

1/3 cup

1

Lemon, freshly squeezed

2 tsp juice per 6 servings

2 Tbsp

Arrowroot Starch

1 pinch

Sour Cream Whipped Cream

1 cup

Heavy Cream

2 Tbsp

1/3 cup

Nutrition Per Serving

VIEW ALL

Calories

292

Fat

16.1 g

Protein

1.2 g

Carbs

35.4 g

Love This Recipe?

Fresh Blueberry Pie

Save

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 ...

http://www.ful-filled.com

Cooking Instructions

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step 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.

step 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.

step 2

In a small bowl, whisk Arrowroot Starch (2 Tbsp) and 2 tablespoon water and set aside.

step 3

Add Water (1/2 cup) and Maple Syrup (1/3 cup) to saucepan, cook over medium heat until mixture comes to a boil.

step 3 Add Water (1/2 cup) and Maple Syrup (1/3 cup) 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 (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.

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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