04/07/2026
I used to think pies were only to be made during summer from fresh picked berries.
Until someone in the house left a 3 lb bag of frozen berries out and something (other than putting them back into the freezer to turn into a solid brick of ice) needed to be done about it. And now we make pies any time we’re hungry for them, from frozen berries.😌
This recipe is for an 11” pie dish, adjust accordingly.
Step One: Make the crust.
Ingredients:
2.5 C organic all purpose flour
1 C unsalted butter, chilled and cut roughly into tablespoon size pieces
½ tsp salt
½ C water
1 Tbsp apple cider vinegar
1 tsp vanilla
1 Tbsp coconut sugar
Directions:
Combine flour, salt, butter, coconut sugar and vanilla in food processor. Pulse until it crumbs (about 10 1-second pulses).
Stir together water and vinegar in small bowl.
Pour half water-vinegar mix into flour mix. Pulse combine, about 3 1-second pulses.
Pour in remaining and pulse till mixture just starts to come together. If it’s too sticky, add more flour. Of is too dry, add more water. The final product should be easy to work with, not sticky or falling apart.
Turn dough out onto floured wooden surface, pat into two round discs. Wrap each in plastic wrap and refrigerate at least 30 minutes.
Pie Filling Ingredients:
3 lbs. Frozen blueberries
1 tsp fresh lemon juice
⅓ C honey
¼ tsp salt
4 Tbsp arrowroot powder or organic corn starch
Mix all ingredients except arrowroot/corn starch, in sauce pan for 10 minutes on medium. Reduce heat then add arrowroot/corn starch and stir often for 5 minutes.
Preheat oven to 425.
Pie Crust continuation:
On floured wooden surface, (also sprinkle flour on dough discs), roll out dough and place in greased pie dish. Full with blueberry mixture.
Roll out top disc and cover the top of pie. Slice small slits in top layer for aeration while baking.
Bake uncovered for 35 minutes or until crust becomes lightly golden.
Allow to cool completely before cutting. (Best refrigerated overnight to solidify.)
Enjoy! 🥧😋
