We went blueberry picking. It was fun.
When I got home, I had just enough blueberries to make a pie. It was hard, but I sent my perfect blueberries through the blender to make the blueberry "cream." The color was gorgeous. I should have taken a picture. Here's the recipe I used:
Lemon Crust
1/3 cup agave
2 tablespoons lemon zest
1 tablespoon lemon juice
Pinch of sea salt
Grind the cashews to flour in a coffee grinder. Add the cashew flour to a food processor along with the remaining ingredients and process until well incorporated. The mixture should turn into a ball like paste. Place the piecrust in a bowl and transfer to a refrigerator for an hour or two, or freeze for a half-hour. This helps the piecrust firm up and makes it less sticky and easier to handle.
Shaping the crust
Grease the pie dish with a about ½ tablespoon coconut oil; set the pie dish aside. Remove the dough from the refrigerator/freezer and place it on a cutting board or working surface. Using a rolling pin, roll out the dough enough to make it 9-inches round in diameter. Lift the dough from the cutting board with a spatula and place it into the pie dish. Mold and shape the dough to the pie dish. Refrigerate until ready to use.
Blueberry Cream
1/3 cup agave
1/3 cup lemon juice
1/3 cup coconut oil
¼ teaspoon sea salt
Blend the blueberries, agave, lemon juice, coconut oil and sea salt together in a high-speed blender. Strain the blueberry cream through a mesh strainer into a large bowl, pressing and stirring with a rubber spatula, to remove most of the blueberry skin particles.
Yields 2 ¼ cups
Assemble the pie
Pour the blueberry cream into the prepared piecrust spreading it evenly using with a rubber spatula or spoon. Place in the refrigerator or freezer to allow the blueberry cream to firm up.
Remove from the refrigerator/freezer and garnish with fresh whole blueberries.
Makes one 9-inch pie: about 8 servings
This is posted on Natural Living Cuisine by Ingrid. We all agree that this pie was delicious, but maybe a little too sweet. Next time I make it I'll use much less agave in the "cream" and make a cashew-date crust.
