Fresh Blueberry Pie

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

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

Maple Syrup

1

Lemon , freshly squeezed

2 tsp juice per 6 servings

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

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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 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 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 (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.