Ingredients
Units
Scale
- 1 blind baked single 9″ pie crust
- 4 1/3 cups fresh blueberries, separated (see instructions)
- 1/2 cup water plus 2 tbsp separated
- 1/3 cup maple syrup
- 2 tsp lemon juice
- 2 tbsp arrowroot starch
- pinch of fine grain salt
sour cream whipped cream
- 1 cup heavy whipping cream
- 2 tbsp maple syrup
- 1/3 cup sour cream
Instructions
- separate blueberries as follows: 3 cups into a medium bowl, 1 cup into a medium saucepan, & 1/3 cup reserved for garnish
- in a small bowl, whisk arrowroot starch & 2 tbsp of water, set aside
- add 1/2 cup of water & maple syrup to saucepan, cook over medium heat until mixture comes to a boil
- lower the heat & stir until the berries begin to burst & mixture begins to thicken, about 3-4 minutes
- remove from heat & continue stirring while adding the arrowroot starch, lemon juice, & salt- stir until mixture becomes translucent & begins to thicken
- quickly fold hot mixture into the bowl with 3 cups of blueberries
- spoon finished blueberry mixture into the baked pie shell & garnish with reserved 1/3 cup of blueberries
- let pie rest at room temperature for at least 2 hours before serving- if you can stand to wait longer it is worth it- the pie always tastes best the next day, in this case cover the pie after it has cooled to room temperature
- whip heavy cream & maple syrup until soft peaks
- add sour cream & continue to whip until a bit firmer
- serve pie with a dollop of sour cream whipped cream atop each slice
