Friday 15 February 2013

No Sugar Added Blueberry Pie

Blueberry pie, is commonly known for being sickeningly sweet, kind of like yesterday's holiday. However, that "blueberry" pie, made mostly of sugar, is, I dare say, not what I would consider to be the real deal. Having spent a sizeable chunk of my life in the blueberry capital of our province, I've been subjected to several atrocious renditions of this confection assembled with what is otherwise an amazing fruit that is robbed of any flavor by cartloads of sugar. Anyway, having ragged on bad pies enough now (don't even get me started on bad crusts) I should probably proceed to telling you why you should make THIS blueberry pie. This recipe was an attempt to make a pie bursting with unadulterated blueberry flavour, what makes it different? It calls for double the amount of wild blueberries, no sugar (only a bit of honey!) and DEFINITELY no corn starch. So if you have a ton of blueberries in your freezer, or after picking (not the best season right now I warn you) and you aren't a big fan of commercial pies this is the one for you!

Makes 2 pies

-3 pie crusts made using David Lebowitz's awesome French tart dough found here
-9 cups of wild blueberries
-Hefty pinch of nutmeg
-2 tbsp. honey (optional) can be substituted for sugar (or nothing at all!) and the quantity can be toggled to taste, it serves mainly to bring out the flavor of the berries, not actually sweeten
-Zest of one lemon

1)Preheat oven to 400 degrees
2) Assemble two pie shells
3) Roll out remaining tart dough, adding flour if necessary until it reaches a cookie dough consistency. Use a cookie cutter to shape it into any shape you like (I used hearts for Valentine's Day) put your "cookies" on a baking sheet.
4) Bake shells and "cookies" for 10 minutes at 400 degrees to proof
5) Heat blueberries at medium heat with all other ingredients, reduce by at least half until thick, mash to desired consistency, if you wish to thicken it more add a teaspoon or two of flour and whisk.
6) Lower oven to 350 degrees, pour filling into pie shells, top filling with the cookie shaped crust piece and bake 15 minutes
7) Remove from oven and let cool, enjoy with some cream, be it whipped or just poured on top!