Blueberry Pie

Yields: 8 Servings

Blueberry Pie

Note: The low amount of sugar in this pie maintains the tart freshness of the berries. Taste the berries before you begin. If they are very tart, increase the sugar by a few tablespoons.

  • 1 Graham cracker pie crust
  • 2 1/4 cups GF graham cracker crumbs
  • 1/4 cup golden sugar
  • 1/8 tsp nutmeg
  • 1/4 cup Margarine
  • 1 batch Blueberry Filling:
  • 4-5 cups blueberries
  • 1/2 cup golden sugar
  • 1/4 cup Corn starch
  • 2 Tbsp Ice water
  • 1 Tbsp lemon zest
  • 1 Tbsp Fresh lemon juice
  • 1/2 tsp cinnamon ground
  • 1/4 tsp nutmeg ground
  • 1/8 tsp salt
  • 3/4 Tbsp margarine
  1. Make the Crust: In a bowl, mix graham cracker crumbs with spices.
  2. Stir in melted margarine.
  3. Press into a pyrex pie plate with a spatula.
  4. (I use a fluted 9 1/2 pie plate.) Set aside for filling.
  5. Do not pre-bake. Make the filling: Measure 2 cups of the blueberries into a medium saucepan, and add the sugar.
  6. Add a splash of water if you want them to cook faster.
  7. Bring them to a boil over med-low, gently stirring frequently. Meanwhile, in a small bowl, whisk together the cornstarch and 2 tablespoons of water.
  8. Set it aside. When the blueberries have come to a gentle boil, add the spices, zest, and lemon juice.
  9. Stirring constantly, add the cornstarch mixture and stir until the juices begin to thicken and the mixture becomes translucent.
  10. Immediately remove it from the heat and add the margarine and a pinch of salt. Let cool 4-5 mins.
  11. Fold in the remaining 2-3 cups of blueberries.
  12. 2 cups for a 8" pie plate 3+ cups for a 9 1/2" pie plate Spoon the mixture into the unbaked pie shell.
  13. Smooth over with the back of a metal spoon.
  14. Cover with pie crust cover.
  15. Remove for last 10 minutes of baking if necessary.
  16. Bake at 350 for 35-45 minutes.
  17. It's done went the crust is golden and the smell fills the room. Let cool at room temp. Just before serving, if desired, pipe or spread cool whip (Dairy free) around the sides of the pie, leaving the center unadorned and brilliantly glistening.
  18. Garnish with 12 lemon tweels..

Nutrition

  • Calories: 197
  • Fat: 12.8680188058 grams
  • Carbs: 19.3398030838 grams
  • Protein: 1.3741305487 grams