This market recipe appears courtesy of The Saratogian and Diane Whitten at Cornell Cooperative Extension.
Pick up a quart of blueberries for this Fresh Blueberry Pie recipe. Only ¼ of the berries are cooked in this recipe, the remainder is fresh, retaining the vitamin C in the berries. One slice of this pie provides 25% of the daily recommended intake of vitamin C. Blueberries also have the highest antioxidant value of any local fruits and vegetables to help protect you from cancer and heart disease.
Blueberries are easy to preserve to enjoy all year. The easiest way to preserve blueberries is to freeze them in a single layer, then transfer them to a freezer bag. Do not wash blueberries before freezing to prevent the skins from getting tough.
Fresh Blueberry Pie
1 quart fresh blueberries*
1 cup sugar
1 cup water
1 teaspoon grated lemon rind
3 tablespoons corn starch
9 inch fully baked pastry shell, cooled
Whipped cream for topping
In a small saucepan combine 1 cup blueberries, sugar, water, lemon rind and corn starch. Bring to a boil over high heat, reduce heat to low and cook for 5 minutes, stirring constantly. Using a rubber spatula scrape blueberry mixture into a small glass or ceramic bowl to cool until it’s lukewarm.
Spread the remaining blueberries into the pie shell and pour cooled blueberry mixture over fresh blueberries. Serve with whipped cream.
Makes 8 servings.
Nutrition per serving: 190 calories, 6 g fat, 2 g saturated fat, 0 g cholesterol, 105 mg sodium, 37 g carbohydrate, 3 g fiber, 25% DV Vitamin C.
Other serving suggestions: Omit pie crust and whipped cream, serve over yogurt.
Ingredients marked with an asterisk (*) are available at the Saratoga Farmers’ Market.
For information about food and nutrition contact Diane Whitten at Cornell Cooperative Extension at 885-8995 or email email@example.com