This recipe for French inspired blueberry pie should become a staple dessert: it’s quick, it’s easy, it's healthy, and most importantly, it’s sublimely delicious. It was inspired by a recipe my second mom made every summer during my growing up years, and I have adapted it for a healthy diet. Raw blueberries perch atop a filling of sapphire blue cooked berries. The pie is a mix of creamy filling with the firmness of raw fruit. I love this best made with wild Maine blueberries (the best in the world to my mind), but it can be made with any good quality berry.
- 1 quart plus 1 pint blueberries
- ½ cup agave nectar
- 1 teaspoon lemon juice
- 3 tablespoons arrowroot powder dissolved in 2 tablespoons of water
- 1 fully cooked 9" piecrust or 10-11" tart shell
- Combine 1 quart berries with agave, lemon, and arrowroot in a stainless steel saucepan.
- Heat over medium flame until the mixture is bubbling, and the berries start to burst.
- Stir frequently for another 5 minutes, until filling has thickened. (It will continue to thicken as it cools).
- Pour filling into pie shell and top with remaining pint of berries. Let cool thoroughly, or chill, as desired.
Copyright 2009 by Jen Hoy