Dr. Weil’s Blueberry Pie
Serves 8
Source: Dr. Andrew Weil
Ingredients:
- 1 1/2 pounds fresh or frozen blueberries
- 1/2 cup light brown sugar
- Juice of 1/2 fresh lemon
- 1 teaspoon cinnamon
- 2 tablespoons cornstarch or arrowroot powder
- 2 tablespoons cold water
- 1 baked Easy Pie Crust (1/2 the recipe)
Blueberries have been touted as the food with the most antioxidant potential. Their power comes from their anthocyanins, which give them their color, and loads of vitamin C. This delightful pie is loaded with these dark blue gems. The cooked and cooled filling is poured into a 9-inch baked pie crust. Our recipe for Easy Pie Crust makes two 9-inch crusts. If you have two pie pans, bake both crusts. Use one for this pie and wrap and freeze the other for another pie, another day!
Nutrients Per Serving
Calories: 162.6
Protein: 1.6 grams
Fat: 2.3 grams
Saturated Fat: 0.4grams
Monounsat Fat: 0.9 grams
Polyunsat Fat: 0.7grams
Carbohydrate: 36.2 grams
Fiber: 2.7 grams
Cholesterol: 0.0 mg
Vitamin A: 86.9 IU
Vitamin E: 1.1 mg/IU
Vitamin C: 12.5 mg
Calcium: 23.9 mg
Magnesium: 13.5 mg
Recipe:
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.