Probably one of my favorite things to do in summer is to get fresh local berries. This morning we went to the pick-your-own blueberry farm and brought home just over 6 pounds of yummy summer goodness. Want to see our bounty?
Actually, that’s only about half of our haul. I had to use two colanders to wash them all. So then I just needed to decide what to do with all those berries, while enjoying some as a snack, of course. I really wanted to try a gluten-free almond pie crust recipe I stumbled across several months ago, and the blueberry farm gave me a recipe for “Double Good Blueberry Pie” so I used that recipe for the filling.
2 1/4 cups finely ground blanched almonds
1/2 tsp cinnamon1/3 cup melted butter
2 TBSP pure maple syrup
All you do is mix everything together well and then press into a 9-inch pie plate. This pie required a pre-baked shell, so I baked it at 350 degrees for 15-20 minutes. I don’t know exactly how long because I forgot to set the oven timer when I first put the pie in, but it was more than 15 and less than 20. Once the shell is cool, then add the pie filling.
For the filling:
1/2 cup sugar (the recipe called for 3/4 cup, but these berries are plump and sweet)
3 TBSP cornstarch
1/8 tsp salt
4 cups blueberries (1 1/2 pounds), divided
1/4 cup water
1 TBSP butter
1 TBSP lemon juice
Combine sugar, cornstarch, and salt in saucepan. Add water and 2 cups of the blueberries. Cook over medium heat, stirring constantly until the mixture comes to a boil and thickens. Remove from heat and stir in lemon juice and butter. Set aside to cool.
To assemble pie, Place remaining 2 cups of berries in cooled pie shell. Top with cooled cooked berries. Chill. Eat and rejoice!
Oh, and I also made some gluten-free blueberry mini muffins, but I’m not at all happy with how those came out. That recipe is going to need a bit more work, or perhaps I should just look for a better one.
Don’t worry, I have plans for raw, or at least slightly more healthy, blueberry treats to share!