Blueberry pie is one of my favorite summer treats, and the first thing I make when blueberries come into season. My mom was a wonderful pie baker, and I’ve always loved pie more than cake. It showcases the luscious beauty of summer fruit.
When I lived in Chicago, my friend Douglas used to organize blueberry picking parties every summer. We’d drive over to Michigan and spend the afternoon picking, then come home and start making treats like pie and ice cream. While I can’t pick blueberries here in Southern California, I do love to pick up some and make at least one pie when they’re in season.
vegan, gluten-free, low-sodium, reduced-sugar diets
Classic blueberry pie
Blueberry pie filling
- 24 ounces blueberries
- 1/4 cup honey or agave syrup
- 1/2 lemons (omit for migraine diet)
- 1 tsp cinnamon
- 1/4 cup tapioca flour
Gluten-free pie crust Make in 2 bowls
- 2/3 cup grapeseed oil light olive, sunflower, safflower, corn, or canola
- 2-2/3 cups all-purpose flour (gluten-free) Bob's Red Mill All-Purpose Gluten-Free Baking Mix (300 g)
- 2 tsp xanthan gum psyllium husk powder
- 1/2 cup soy milk rice milk, milk
- Wash the blueberries and drain well.
- Mix the tapioca and the cinnamon. Juice the lemon (if using) and add to the dry mixture, stirring until well mixed. Add the honey or agave syrup and stir. For migraine diet, you can add 2-3 packets of stevia if you like.
- Put the blueberries in a large bowl and pour this mixture over them, letting it sit while you make the crust.
- Preheat the oven to 375F/190C/gas mark 5.
- Make each crust in a separate bowl. For some reason, I've never had it come out right if I double the recipe.
- Use a whisk to mix the flour and xanthan gum or psyllium husk powder until one color. Add the oil and milk and stir with a fork just until it comes together. Mom always said, "It should be streaky."
- Roll out the bottom crust and put it into the pie dish.
- Pour in the berries. Put the top crust on. Crimp the edges together using a fork or your fingers. Trim off the excess. Cut a few slits in the top to allow steam to escape.
- Bake for 35-40 minutes. Check after 35 minutes. If it's light golden brown and you're starting to see the filling bubble up, pull it out now. It often will boil over in the last 3 or 4 minutes if you're trying to get it more brown. So don't.
- Place on a wire rack to cool completely. The filling will firm up the longer it sits and will get very firm on day three - if the pie lasts that long!
- 293 calories
- 15 g fat
- 0 g cholesterol
- 199 mg sodium (may be less depending on your gluten-free flour blend and milk
- 79 mg potassium
- 40 g carbohydrate
- 3 g fiber
- 16 g sugars
- 2 g protein
- 8 Weight Watchers Points Plus