Blueberries are a healthy, antioxidant-rich fruit, so a pie made from them already has healthy elements. The problem is, fatty pie crusts, lots of white sugar, and other additions can turn a healthy, berry-based dessert into an unhealthy indulgence. It is possible to keep the healthy aspect of blueberry pie, though, and still have a delicious end product. Here is a recipe for a delicious and healthy bottom crust only pie.
Crust Ingredients
4 sheets organic, natural Graham crackers
1 tablespoon + 1 teaspoon maple syrup
1 tablespoon sesame seed butter (tahini)
scant teaspoon water
Crust Directions
In a blender or food processor, grind the Graham crackers to a cornmeal-like consistency. If you are using a food processor, you can add the rest of the ingredients to the processor and process until blended. Otherwise, pour the cracker crumbs into a large bowl, add the rest of the ingredients and mix well. Press the dough into a 9-inch pie plate and bake at 350 degrees for 20-30 minutes.
Filling Ingredients
4 1/4 cups fresh, organic blueberries (you can also use frozen berries)
1/2 cup evaporated cane juice
2 tablespoons cornstarch or arrowroot powder
2 tablespoons lemon juice
2 tablespoons cold water
Put the blueberries into a saucepan and gently heat them until they begin to break down and boil. Simmer them for about 10 minutes. Then stir in the sugar and lemon juice and simmer for another 2 minutes or so.
In the 2 tablespoons of cold water, mix the cornstarch or arrowroot to make a slurry. Stir this in to the blueberry mixture. Continue stirring until mixture begins to thicken; then cook for another minute and remove from the heat.
When the filling has cooled, spoon it into the prepared pie crust. Refrigerate the pie for 2 hours or more before serving.
