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Stars n’ Stripes Blueberry Pie

Stars n’ Stripes Blueberry Pie

Indulge in antioxidant-rich blueberries and detoxifying cinnamon and lemon with this delicious, and patriotic, pie.  And for the gluten sensitive among us, the crust is completely gluten free.

Filling Ingredients:

  • 1 1/2 pounds fresh or frozen blueberries
  • /2 cup light brown sugar
  • Juice of 1/2 fresh lemon
  • 1 teaspoon cinnamon
  • 2 tablespoons cornstarch or arrowroot powder
  • 2 tablespoons cold water

Filling Directions:

  1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.
  2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.
  3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.
  4. Spoon mixture into the pie crust and refrigerate for at least 2 hours before serving.

Crust Ingredients:

Crust Instructions:

  1. Pulverize the Graham crackers in a food processor.
  2. Add the remaining ingredients and process until well-blended.
  3. Press half of mixture into a 9-inch pie pan, firming it well.
  4. Cut remaining crust batter into strips and star shapes with a cookie cutter and lay on separate cookie sheet.
  5. Bake the crust, stars, and stripes in an oven heated to 350ºF for 20-30 minutes or until lightly browned.
  6. Add filling to crust, then lay stars and stripes on top.
  7. Refrigerate at least 2 hours before serving.