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The secret to this pie lays within the blueberry… it is called pectin. And though they are high in pectin they need a little extra help when it comes to gelling, specially when making raw pies versus cooked ones. Acid and pectin interact in gelling.
This is why some recipes for preserves, such as strawberry, often call for adding lemon juice or other acid. A sugar is also needed to aid in this process. This pie is so simple, all you really need are blueberries, lemon juice and dates. Beautiful!
Where we may curse the name of the blueberry when it stains our towels or clothing… we can also smile with admiration down at those stains… the colorful pigments that give blueberries the rich shades of blue, purple, and red mean that they are rich in not only in color but in antioxidants.
For this recipe I used organic, frozen, thawed and drained blueberries. Studies show that we can freeze blueberries without doing damage to their delicate anthocyanin antioxidants. If you want to increase the nutrients that come budded up in those purple “jackets” of theirs… aim to eat organic ones.
Blueberries are considered low on the glycemic index (GI). The glycemic index is a common way of identifying the potential impact of food on our blood sugar level once we’ve consumed and digested that food. Blueberries come in under 50 which is low. So, I hope you make this pie and enjoy it with friends and family . Please do keep me posted what you think. Oh, the pie that is all white in the photo… that is my Raw Blueberry Vanilla Bean Cheesecake. They complement one another quite well.
Makes one 9-inch pie
Blueberry pie filling: