Blueberries are at the top of the Most Healthful Foods list, bursting with flavonoids and that marvelous berry flavor that makes summer such heaven for anyone who loves fresh food.
This streamlined recipe offers the goodness of blueberries in a no-bake pie that is perfect for the hot days of summer. Here’s how to make it:
1/4 cup cornstarch
1/4 cup water
5 cups fresh blueberries, picked over for stems
1/2 cup organic sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon unsalted organic butter
1 prepared Graham Cracker crust
1. Combine the cornstarch and water in a small bowl and stir the mixture until smooth.
2. Combine 3 cups of the blueberries, the sugar, the cinnamon, and nutmeg in a medium-sized saucepan. Bring the pot to a boil, stirring occasionally. Stir in the cornstarch mixture and cook the mixture over medium heat, stirring constantly, until it is thickened. Cook an additional 2 minutes.
3. Remove pot from the heat and stir in the butter and remaining cups blueberries.
4. Scrape the filling into the prepared crust. Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day.
6 to 8 servings.
Adapted from Icebox Pies, by Lauren Chattman (Harvard Common Press, 2002). Copyright (c) 2002 by Lauren Chattman. Reprinted by permission of Harvard Common Press.
Adapted from Icebox Pies, by Lauren Chattman (Harvard Common Press, 2002).