Not much says summer like a fresh-baked blueberry pie. Naturally sweet and succulent, I can’t think of a better end to a summer day than a piece of this delicious pie.
Makes 8-10 servings
- 2 recipes Pastry Dough (see recipe with Chicken-less Pot Pie)
- 2 pints blueberries, cleaned
- 1 teaspoons fresh grated lemon zest
- 1/2 cup brown rice syrup
- juice of 1 lemon
- 2 tablespoons kuzu or arrowroot-dissolved in 1/4 cup cold water
Step By Step Instructions:
Prepare dough and separate into 2 pieces. Roll out thinly between waxed or parchment paper (making 1 piece slightly larger than the other) and lay the smaller crust over a pie plate. Press into position, without stretching the dough, trimming the excess flush to the sides of the pan. Keep other piece of dough wrapped in waxed paper until ready to use.
Heat the berries and rice syrup through over low heat. Stir in dissolved kuzu until the mixture thickens, about 3 minutes. Remove from heat and stir in lemon juice and zest. Spoon into pie shell filling completely. Moisten the edge of the bottom crust with water. Lay the other crust over top.
Preheat the oven to 400o.
Trim excess dough, leaving about 1/2-inch overhang. Fold the overhang under the rim of the bottom crust, and by pinching dough between your thumb and forefinger, pushing the dough between your fingers with the other forefinger, flute the edge of the crust. Next, with a sharp knife, cut a 4-inch ‘X’ shape in the center of the top crust. Fold back the points of the “X” to make a square opening in the center of the pie. Heat about 3 tablespoons of rice syrup until it foams. Remove from heat and quickly drizzle the top of the pie. Bake for 40 minutes or until the filling begins to bubble and the crust turns golden. Cool pie completely before slicing.