Unbaked Blueberry Pie

I think I mentioned that we have covered over the blueberry patch with bird netting, with the result that we are actually getting blueberries! Enough for a pie! 

 

This is essentially my Unbaked Strawberry Pie from way back when, only made with blueberries. I was pleased to see that the original amount of sugar is actually quite moderate, and it got even more moderate when I replaced half of it with erythritol-monkfruit sweetener. Sugar tastes better, but it sure beats no pie. Because blueberries are not as tart as strawberries, a little lime juice is required. You could use lemon or orange juice if you prefer, or if that's the citrus you happen to have around.  

 

As pies go, this one is fast and easy, with minimal baking in hot weather. You didn't hear it from me, but if sugar is no object, this would also be good with a graham cracker crust.

 

6 to 8 servings

45 minutes prep time

needs time to chill

Make the Crust:

1 1/3 cups whole spelt flour

1/2 teaspoon salt

1/3 cup cold unsalted butter

3 to 4 tablespoons ice cold water

Mix the salt into the flour, then grate in the butter, stopping every so often to coat the gratings in the flour. Mix the butter into the flour, then add the water a spoonful at a time, mixing gently between each addition, until the mixture comes together as a dry dough. 

Let it rest for 10 minutes, then roll it out on floured parchment paper. Preheat the oven to 375°F.  Line a 9" pie plate with the dough, and prick it all over with a fork. Bake for 15 minutes, until lightly browned. Let cool. Meanwhile,

Make the Filling:

2 cups blueberries

1/4 cup arrowroot starch

1/4 cup sugar

1/2 cup water

2 cups blueberries; yes, again

the juice of 1/2 lime

1 cup whipping cream

2 tablespoons sugar

1 teaspoon vanilla extract

Wash and drain the blueberries, and put them in a pot with the arrowroot, sugar and water. Mash the blueberries, then stir the mixture until the starch is completely dissolved. Now turn the heat on, and cook over medium heat, stirring frequently to constantly, until the mixture thickens and clears. Remove from the heat and mix in the remaining blueberries, leaving them whole this time, and the lime juice. Allow to cool somewhat, then spread the filling evenly in the at least slightly cooled baked pie crust. Allow to cool completely. 

Beat the whipping cream with the remaining sugar and vanilla until stiff. Spread it evenly over the pie. Serve slightly chilled. 

Last year at this time I made Green Bean & Bulgur Pilaf.