Ok, I don’t want to toot my own horn here…but TOOT!!!
Fresh blueberries are in season right now, and if you’ve read Sandy’s Spot for more than a week, you know my love for all things homemade. Well, there’s kind of a reason for that… You see, I’m gluten free (and, for the most part lactose free). It’s so refreshing to eat something when I know I’m not playing russian roulette with my digestive tract. So…homemade things and me are bff’s.
So, when my mom asked me if I wanted a few 5 lb. boxes of fresh blueberries, I jumped on it! The first box was enjoyed as a fresh snack as well as a bring-a-dish-to-pass side at a family event. Right now, they’re so fresh and plump. Mmmmm.
We had a second 5 lb. box that was starting to sit. Apparently, we’d had all the raw superfruit fiber our bodies could handle. 🙂 And I wanted something sweet. So, half went into the freezer, and half…well, became this little beauty.
So, without further adieu, here’s how I made it:
For the crust, you’ll need:
- 8-10 pitted dates ( I found them in the fresh produce dept. at Family Fare) They had pits in them, but it’s so easy to remove! Simply rip them in half and pull out the pit. Waalaa…
- 1 1/2 cups of pecans. I’m not sure what the recipe actually called for, but this is how much I used.
- 1 TBSP cinnamon
- pinch of nutmeg
- coconut oil
I started by putting the pecans and spices in my food processor (my newest kitchen toy!!!!) and processing it down until it looks like a meal. Then I added the dates and pulsed it until they were cut up, then processed until they were cut up and blended well. Then I added the coconut oil. I can’t remember what the recipe called for exactly (can you tell I’m not a exactly-by-the-recipe gal?), but I added about 2 TBSP of oil. Basically, you need to make the mix a little damp so it all sticks together. When finished, pour into your pie plate and press out evenly. It should look like this:
While you’re making the filling, I put it in the refrigerator to help it set.
Ok, the filling…the yummy part! Who am I kidding- it’s all yummy!
You’ll need:
- 3/4 cup white sugar
- 3 TBSP cornstarch
- 1 pinch salt
- 1 cup water
- 4 1/2 cups fresh blueberries (I ended up using close to 6 cups- because I wanted to use it all up, and it worked just fine!)
- 1 TBSP butter
In a saucepan, combine the white sugar, cornstarch and salt. Stir in water and 1 cup of the blueberries. Cook and stir over medium heat until thick. Then add the butter, and stir it in until melted. It took about 10 minutes for mine to go from this:
to this:
Then, remove from heat and allow your mixture to cool approximately 8-10 minutes. When cool, add the rest of your blueberries and gently mix the “glue” thoroughly throughout the fresh berries. Pour into crust. Allow it to set up for 2-4 hours in the refrigerator.
When you’re finished, it will look like this:
Actually, when you’re husband is finished, it should look like this:
Not only are you using fresh in-season produce, but it’s also a nice cool (no oven needed!!!) way to let the (older) kids help stir and throw things into the food processor.
Now, for the giveway. I have two tickets to Fredrik Meijer Gardens up for grabs! To enter, leave me a comment telling me your favorite fresh summer produce, and what you make with it! I’ll start:
My name is Sandy, and I love blueberries! I make an awesome fresh blueberry pie!
Contest ends Thursday, August 5 when a winner will be chosen at random.