Blueberry Pie a La Dr Weil
Discover the wholesome charm of Blueberry Pie à la Dr. Weil, a dessert that blends classic comfort with nourishing ingredients. This recipe features a flaky whole wheat pastry crust and a luscious filling made from fresh, plump blueberries, sweetened naturally with organic maple syrup and brightened with a splash of lemon juice. The use of arrowroot powder as a thickener ensures a silky, fruit-forward filling, while optional raw sugar sprinkled on the crust adds a delightful crunch. Perfectly balanced between indulgence and healthfulness, this pie is a joy to create with its scratch-made crust and vibrant, naturally sweetened filling. Serve it warm or at room temperature for a crowd-pleasing treat that pairs beautifully with whipped cream or a scoop of vanilla ice cream. Ideal for summer gatherings or any occasion that calls for a show-stopping dessert, this blueberry pie recipe is proof that indulgence can also be mindful.
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Recipe Information
Ingredients
- 4 cups fresh blueberries
- 0.333 cup organic maple syrup
- 2 tablespoons lemon juice
- 3 tablespoons arrowroot powder
- 2 tablespoons water
- 2 cups whole wheat pastry flour
- 0.5 teaspoon sea salt
- 0.75 cup cold unsalted butter
- 6 tablespoons cold water
- 1 large egg
- 1 tablespoon raw sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
To make the crust, combine the whole wheat pastry flour and sea salt in a large mixing bowl.
Cut the cold unsalted butter into small cubes, then use a pastry cutter or your fingertips to incorporate the butter into the flour mixture until it resembles coarse crumbs.
Gradually add cold water, 1 tablespoon at a time, mixing gently until the dough holds together. Form the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 15 minutes.
While the dough chills, prepare the blueberry filling. In a medium saucepan, combine 3 cups of the blueberries, maple syrup, and lemon juice. Cook over medium heat until the blueberries start to release their juices, about 5 minutes.
In a small bowl, whisk together the arrowroot powder and 2 tablespoons of water to create a slurry. Slowly add the slurry to the blueberry mixture, stirring constantly, and cook until thickened, about 2 minutes.
Remove the saucepan from heat and gently stir in the remaining 1 cup of fresh blueberries. Let the filling cool slightly.
On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie pan. Carefully transfer the dough to the pan and trim any excess around the edges.
Pour the blueberry filling into the prepared crust.
Roll out the second disc of dough and place it over the filling. Seal the edges together by pinching or crimping. Use a sharp knife to cut several small slits in the top crust to allow steam to escape.
In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Brush the egg wash over the top crust. If desired, sprinkle raw sugar over the crust for added sweetness and texture.
Bake the pie in the preheated oven for 40-50 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 1 hour before slicing to ensure the filling sets properly.
Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!
Nutrition Facts
Calories |
2991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 94.5 g | 472% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 375.6 g | 137% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 138.5 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 275 mg | 21% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1569 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
