This is not my original recipe, my husband found it online several years ago and it’s become a family favorite. We love to make it at Christmas and in the summer when berries are at their best. Blueberries are a great anti-inflammatory food, in fact, they are number 1 on the list of best inflammatory fighters. Well the Holidays are upon us once more and I thought you all might enjoy this recipe to serve to your family and friends this year. This can also be done gluten free with a GF crust as I substituted arrow root for the flour used in the original recipe. I also exchanged regular ingredients for organic and grass fed ingredients.
4 cups blueberries divided into 2 cups each
¾ cup organic sugar or a natural sugar substitute like monk fruit blend which has erythritol in it to make it easy to use.
2 TB arrowroot
¼ tsp sea salt
1 TB organic lemon juice
1 TB grass fed butter
1 package refrigerator pie crust (from your health food store, you will need a top and bottom) or my home made crust for top and bottom.
In a pot put two cups berries, sugar, salt, arrowroot, and lemon juice. Bring to a boil, stir in the butter, set aside and let cool. Place one crust in a 9” pie pan, pour the remaining berries into the crust. Pour the cooled berry sauce over the raw berries, top with the remaining crust and seal the edges. Create a border around the crust by pinching the edge with your forefinger and thumb all the way around the crust, also cut a couple slits or decorative holes in the top as vents.
Bake the pie in a preheated 425’ oven for 20 minutes, reduce the temperature to 375’ and bake for 20-25 minutes more, the filling should start to bubble out of the edges and vents.