This is truly an amazing pie!  The raw blueberries on the bottom offer up a beautiful crisp crunch while the cooked saucy top just wraps itself around the pie and is a party in your mouth!  YUMMMM!  (I didn’t like blueberries until I made this pie – honestly! Crazy, eh?!!!)

Ingredients:

1 baked pie shell (see Gluten Free Dream Pastry)
4 cups blueberries
3/4 cup of sugar
1/4 teaspoon salt
1 tablespoon lemon juice
1/4 cup water
2 tablespoons cornstarch
1 teaspoon of butter

Directions:

Bake and cool a pastry shell.

Fill with 2 cups of fresh washed and dried blueberries.

Place 2 cups of blueberries the water, cornstarch, sugar, lemon juice, and salt in a pot over medium heat. Cook until the ingredients have thickened.

Remove from the heat and add the butter.  Cool.

When the berry mixture is cool, spoon over the other berries in the baked pastry shell.

Chill until ready to serve.

The pie is great with ice cream or fresh whipped cream. I like to add about a teaspoon of lemon zest and an envelope of Dr. Oetkers’ Whip-it stabilizer to my whipping cream – makes it stay firm and taste wonderful.

Nutrition:      8 Servings
Calories                       287

Fibre                            2.4g

Sugar                             35g

Fat                                   8g

Carbs                             54g