Recipe:

Blueberry Pie

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Serves 8

Nothing says summer like the taste of a fresh blueberry pie! Ours is loaded with natural sweet goodness and an added twist--chopped pistachios! Serve with whipped cream or vanilla ice cream.

Ingredients

1 fully baked 8- or 9-inch pie shell
2 pints (4 cups) blueberries
1 tablespoon freshly squeezed lemon juice
1 teaspoon finely chopped lemon zest
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 cup chopped pistachio nuts (optional)

Method

Set 1 cup of blueberries aside. Place remaining blueberries in a medium bowl. Add lemon juice and zest and toss to coat. Mix sugar with the cornstarch, cinnamon and nutmeg. Add to blueberries and mix well.

Transfer blueberry mixture to a medium saucepan over medium high heat. Cook, stirring often, until the mixture begins to boil and the blueberries have begun to release their juices, 3 to 5 minutes. Continue to boil until the juice is thick, shiny and clear, 4 to 6 minutes longer. Remove from the heat and cool for about 5 minutes. Stir in the reserved blueberries. Pour mixture into the pie shell. Garnish with chopped pistachios. Cool pie to room temperature or refrigerate until chilled before serving.

Nutrition

Per serving (about 4oz/108g-wt.): 190 calories (70 from fat), 7g total fat, 2g saturated fat, 2g protein, 31g total carbohydrate (4g dietary fiber, 19g sugar), 0mg cholesterol, 100mg sodium

Tags: Make Ahead, Family Friendly, Entertaining, American, Vegetarian, Low Sodium

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