Open Faced Cool Blueberry Pie
Equipment: glass baking dish, saucepan, bowl
Preheat Oven: 375 degree Fahrenheit
Prep Time: 20 minutes
Cook Time: 5-8 minutes
Cooling Time: Up to you!
Number of Servings: 6-8, depending on ages
– 1/2 cup organic butter
Put into saucepan over low heat, stir while melting.
– 2 cups cookie crumbs
Pour into bowl of cookie crumbs,mix thoroughly.
Place in pie plate, press together, coating all
sides. Place in oven until lightly cooked. Cool.
- 4 Tbsp arrowroot powder or 3 Tbsp cornstarch
- 3 Tbsp sugar cane crystals or apple juice
– 1/8 tsp sea salt
– 1 cup water
Put into saucepan. Heat and stir until thickens.
– 1 quart blueberries, fresh
– 1 Tbsp organic butter or Earth Balance spread
Stir into saucepan mixture, until butter is
melted and berries are coated. Pour into pie
– 1 Tbsp lemon juice
Sprinkle over top. Cool or chill. Serve.
What I love about this recipe is that fresh berries are not cooked. A few minutes of cooking the cookie crust is all the oven time you need. You can use thawed and drained frozen blueberries or any fresh fruit of your choice. When it is nectarine season, try some. When you choose gluten or wheat free cookies, you have a pie everyone can enjoy. Of course, for special occasions, some real ice cream or whipped cream offers a nice topping. Just be careful of the amount of sugar, please! The cookie crust make this a sweet pie already.
4 God-made Food Colors: tan, white, blue, yellow
5 Food Groups: whole grains, sweet, water, fruit,
PERFORMANCE RATING: 4/5
A 4/5 Performance Rating is good for a dessert/snack. What stands out is the extremely high phytonutrient, immune building rating of the blueberries. If you use wild blueberries, you have topped the other by another 48 percent. Along with their fiber content, this helps offset the sugar found in this pie. Frozen berries are also an option. Whatever works for you, make it so your family and friends can enjoy brain building blueberries!
*KKA means awarded the Kid Kritics Approved Seal