blueberry pie
 
Prep time
Cook time
Total time
 
Yield 1, 9-inch pie, 8 servings You can use nearly any seasonal berry or cherry in this recipe. It’s rather basic. I wanted to add rhubarb to the blueberry mix but I’m hoarding my frozen rhubarb for use this winter. I found ¾ cup sugar was a bit sweet and think it might be fun to try using coconut palm sugar. Maybe that smokey flavor or would work well with cherries, just a thought.
:
: dessert, berries, vegetarian
Serves: 8
Ingredients
  • 4 cups fresh berries, washed
  • ¾ cup raw, organic sugar
  • 5 tablespoons all-purpose flour (I used spelt)
  • 1 tablespoon lemon juice
  • 1 prepared 9-inch pie crust
Instructions
  1. Prepare pie crust.
  2. Preheat the oven to 425 degrees.
  3. Wash the berries and remove stems.
  4. While the berries are still damp stir in the sugar, flour and lemon juice. Fill the pie crust and top with optional lattice.
  5. Bake for 35-40 minutes.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/blueberry-pie/