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.