Diane Kittle, owner of a gluten-free, dairy-free bakery in Glastonbury, Connecticut, developed this recipe using wild Maine blueberries, which are smaller and sweeter than cultivated berries. If the wild variety isn’t available, substitute standard blueberries or frozen blueberries (no need to thaw) and add up to ¼ cup additional sugar.
- One double pie crust
5 cups fresh wild blueberries
¾ cup sugar or organic evaporated cane juice
¼ cup cornstarch
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
½ teaspoon salt
1 tablespoon rice milk, for brushing
1 tablespoon sugar, for sprinkling
1. Preheat oven to 350 degrees.
2. In a large bowl, mix blueberries, sugar, cornstarch, lemon juice, lemon zest and salt together until combined. Set aside.
3. Roll out pie crust into two 9 or 10-inch circles, according to instructions. Press bottom crust into pie pan.
4. Pour filling into prepared crust. Cover filling with top pie crust and crimp edges together. Slit top crust in several places for steam to vent. Brush pie crust with rice milk and sprinkle with sugar.
5. Chill pie in the freezer for about 30 minutes before baking.
6. Bake pie in preheated oven for about 60 minutes. Pie is done when hot blueberry filling is thick and begins to ooze through the vent holes.
Each serving contains 420 calories, 15g total fat, 12g saturated fat, 0g trans fat, 0mg cholesterol, 72g carbohydrate, 156mg sodium, 6g fiber, 3g protein.