dessert, baking, pie, fruit Grace George dessert, baking, pie, fruit Grace George

Eric’s Summertime Blueberry Pie (no Sugar Added)

It all begins with an idea.

My boyfriend LOVES blueberries, like the other day, I bought the 4 pints of blueberries I needed to make this pie and then asked him to help me bring the groceries. By the time he walked up our basement stairs he had finished half a pint, so my pie is a little light on blue berries-oh well.

Since Eric is such a blueberry love but isn’t a fan of supper sweet deserts I wanted to make a pie for him that truly celebrates blueberries, and that is why it is so important to find the best and most in season blueberries. I also figured since he already doesn’t like things supper sweet I could take this opportunity to challenge myself to make it as healthy as possible. Ultimatly I think I did a really good job creating a sugar-free blueberry pie that can also be gluten-free.

Yield: 8
Author: Grace George
Summer Blueberry Pie (No Sugar Added)

Summer Blueberry Pie (No Sugar Added)

This pie is a celebration of blueberries. The merger of bright and juicy in-season blueberries
Prep time: 35 MinCook time: 15 MinInactive time: 12 HourTotal time: 12 H & 50 M

Ingredients

Crust
  • 4 tbsp butter
  • 9 oz of a healthy graham cracker alternative (ex. Kodiak, Simple Mill, or your favorite gluten-free cracker)
Pie Filling
  • 125 g Medjool dates- pitted ( measure with the pits still in)
  • 4 pints in-season blueberries
  • 1 tbsp vanilla extract
  • 2.5 tbsp cornstarch
  • 1 lemon (Juice & Zest)
  • 1 tsp cinnamon
  • 1 tsp salt
Whipped Cream
  • 1 pint Heavy Whipping Cream
  • 1 tbsp vanilla extract

Instructions

Make the Crust
  1. Preheat your oven to 375° F and position a rack in the middle of the oven.
  2. Melt your butter, then set it aside to cool
  3. Grind or mash your graham crackers till they are a fine sandy texture. You can do that by either pulsing them in a food processor or blender or putting them in a zip-top bag and bashing them with a rolling pin.
  4. Place your ground graham crackers into a bowl, add the butter, and mix until homogeneous.
  5. Dump the crumb mixture into a deep dish pie plate. Then, using the bottom of a measuring cup or any round cup, press the crumb mixture evenly up the sides of the plate and across the bottom. You want both the side walls and the bottom to be the same thickness and well-compacted.
  6. Place in the oven and bake for 10-12 minutes. If the crust has puffed up, gently press it back down using the same measuring cup as before. Then, set aside to cool
The Filling & Assembly
  1. Soften the dates: See notes for options*
  2. To prepare the berry sauce, set aside 2 out of the 4 pints of blueberries and place them back in the fridge; these will be added later. Take the remaining 2 pints and put a handful (approximately 1/3 cup) of the blueberries into a blender along with the softened and drained dates, cinnamon, and salt. Blend thoroughly until the dates are completely broken down and mixed with the blueberries. Then, add the rest of the 2 pints of blueberries and pulse until they are broken down but you can still see flecks of their skin. Be careful not to incorporate too much air, making it foamy.
  3. Pour the berry sauce into a pot and cook on medium- medium-high heat for 10 minutes, stirring often. You want to cook out some of the water, but you may have to adjust the temperature to prevent it from splattering everywhere or burning. After 10 minutes, it should have thickened slightly.
  4. Mix a cornstarch slurry by combining the 2.5 tbsp of cornstarch with 2 tsp water. Then, while constantly stirring the berry sauce, pour the slurry in. It will probably start to seize up, but that is fine; keep stirring, and everything will become an even thickness.
  5. Take it off the heat and add the vanilla, lemon juice, and zest. Then, gently fold in the rest of your uncooked blueberries, trying not to break them.
  6. Pour the sauce into the cooled pie crust and place a piece of plastic wrap on top, pressing it into the top. We do this to prevent it from forming a dry film on top.
  7. Place in the refrigerator for at least 8 hours, preferably overnight.
  8. Once ready to serve, whisk or blend your cream and vanilla extract until soft peaks form. Cut the pie and serve with a dollop of cream

Date Softening Options

Option 1) place your pitted dates in a bowl and cover with warm water for an hour.

Option 2) Put all your dates in a microwave-safe container (I use a mason Jar) and add enough warm water to cover the dates but still leave at least half an inch of space from the top of the container. Microwave for 1.5 minutes, then CAREFULLY remove; the water will be VERY HOT.

Nutrition Facts

Calories

588.96

Fat

31.14 g

Sat. Fat

17.82 g

Carbs

76.2 g

Fiber

8.38 g

Net carbs

67.84 g

Sugar

43.76 g

Protein

6.17 g

Sodium

565.85 mg

Cholesterol

82.11 mg
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