Makes 8-10 servings
24 oz (1.5 lb/700 g) blueberries
¼ C. (60 ml) honey or agave syrup*
½ fresh lemon
1 t. (2 g) cinnamon
¼ C. (1 oz/30 g) tapioca flour or pearls
Wash the blueberries and drain well. If you are using tapioca pearls, put in the blender and blend until they are as fine as you can get them. Mix the tapioca and the cinnamon. Juice the lemon and add to the dry mixture, stirring until well mixed. Add the honey and stir. 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 level 5).
Regular pie crust
1/3 C. (75 ml) oil (corn or canola)
1-1/3 C. (150 g) flour
3 T. (45 ml) milk
Gluten-free pie crust
1/3 C. (75 ml) oil
1-1/3 C. (150 g) GF baking mix
1 t. (2 g) xanthan gum
4 T. (60 ml) soy or rice milk
If you are making two crusts, do them in separate bowls. For some reason, I’ve never had it come out right if I double the recipe. Here are the instructions for making pie crust and putting it into the pie pan.
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).
Notes: Diabetics can use agave syrup to lower the glycemic index of this pie. If you use a GF flour mix that includes bean flour, you’ll have some protein in the crust that will help keep blood sugar balanced.