Forget cornstarch and sugar--dates thicken and sweeten the blueberry filling in this pie.
Yield: one 9-inch pie, 8 servings
- 3 cups Almond Crust
- 4 cups fresh or thawed and drained frozen blueberries
- 3/4 cup pitted Medjool dates, soaked in water for 10 minutes and drained
- 1 tablespoon freshly squeezed lemon juice
- measuring cups
- pie plate
- small colander
- small bowl
- citrus juicer or reamer
- measuring spoons
- rubber spatula
- medium bowl
Scoop the crust into a pie plate. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. There should be a 3/4-inch lip of crumbs along the sides. After the crumbs are evenly distributed, press the crust down on th ebottom of the pan using your fingers and palm. Be sure to press especially firmly where the bottom of the pan joins the sides. Then press the crust against the pan's sides, shaping it so that its edges are flush with the rim. Put the crust in the freezer for 15 minutes.
Put 1 1/2 cups of the blueberries along with the dates and lemon juice in a blender and process until smooth. Transfer to a medium bowl, add the remaining blueberries, and stir gently until well-combined.
Remove the crust from the freezer. Add the blueberry filling and press down with a rubber spatula. Refrigerate for at least 1 hour before serving. It will keep in the refrigerator for 3 days.
Blackberry or Cherry Pie: Replace the blueberries with 4 cups of fresh or thawed and drained frozen blackberries or pitted cherries.