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Wednesday, June 8, 2011

Blueberry PIe so sweet sans sugar

Recently someone asked me if I was a midnight blue person. I stammered for how much I adore the color. Deep dark mysterious and sexy, it draws me in every time. I also love sweets. Blueberries then are a perfect match up for me and they are good for most everybody. I'm not making that up, in Auyurvedic medicine they are tridoshic. Cooling and antibacterial, these little blue gems are a wonderful summer treat full of vitamin C and maganese and even some vitamin A.

Here's an easy blueberry pie recipe to enjoy during these hot months.

Blueberry Pie


Crust:

3/4 C. unbleached white flour

3/4 C. whole wheat pastry flour

1/8 tsp. Sea salt

1/4 C. safflower oil

1/4 C. brown rice syrup

Preheat oven to 350°F. Mix the flours and salt in a mixing bowl and then add the oil using a fork to mix until you have beads of dough. Add the rice syrup and mix using your hand just until mixed. Please do not over mix the dough. Gather the dough and form into a ball. You may refrigerate to make it easier to roll out. Roll out thin between pieces of wax paper. Peel off the top layer of wax paper and flip it into a pie plate. Trim the excess with your hands and save the dough to make cut outs. Using a fork put a few pricks in the bottom of the crust. Flute the edges of the crust with your fingers or make tracks with the fork. Bake for 15-20 minutes until just golden brown.

Roll the crust trimmings into a ball and then roll out just like the pie crust. This time use a small heart or star shaped cookie cutter to make small crust cut outs. Transfer to a baking sheet with a parchment paper on it. Keep rolling up excess dough to form a ball and then roll out in the same manner to keep making cut-outs until all the dough is used. You will get about 21 small cut outs. Bake them the same as the crust until just golden brown.

Filling:

2 packages Trader Joe’s frozen organic blueberries (4 Cups of berries)

1/2 lemon

1-2 Tablespoons agar

2-3 Tablespoons kudzu or arrowroot dissolved in a small amount of cold water

1/4 tsp. Sea salt

Dash of cinnamon

1/2 – 1 tsp. Vanilla extract

1/4 Cup brown rice syrup

1/4 Cup maple syrup

Place the blueberries into a large saucepan and turn the heat to med.-low. Add the agar, salt, rice syrup and maple syrup. It may be helpful to use berries that have been thawed beforehand. Simmer until the agar is dissolved. (About 5 minutes if berries are thawed) Add the kudzu or arrowroot and stir constantly for another few minutes. Turn off the heat and add the vanilla and a squeeze of lemon juice from the 1/2 lemon. Let the filling cool for 10-15 minutes and then pour into prepared pie crust.

You might wonder why I am using frozen berries. Simply because they are available easily. If you can get 4 C. of fresh berries that would be even better. Use the best of what you have available to you. Enjoy.

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