Sometimes when the fruit is ready and ripe, and an abundance of it flows, these summer time evenings just call for a pie. I am all for the traditional buttery homemade pie crust, but when I want to make it in a pinch, this new recipe is my recent go-to - more often than not!
It’s easy, it’s minimal prep, and doesn’t take long. It pairs best with vanilla ice cream or homemade whipped cream!
The base (or crust) of this recipe is graham cracker. You can use any graham cracker you’d like here. Gluten free, organic, whole grain, chocolate, etc. Any works! Paired with butter and a dash of cinnamon, I’m going to show you how easy this recipe is.
You will of course need fruit. Any kind! Fresh or frozen, though fresh works best because there’s less liquid. If using frozen, I like to rinse my fruit in a strainer for a minute or two to get excess ice crystals off.
Today I am sharing a blueberry pie recipe, but again, this works with almost any fruit! You’ll make it the same way just sub a different fruit that you have. Peaches would be delicious!
What you need:
4 cups blueberries
1/2 cup sugar
2 TBS arrowroot powder or corn starch
Dash of salt
2 “sleeves” graham crackers
1 stick of butter
Dash of cinnamon
Steps:
First, get the butter melting. You’re going to want to crush the graham crackers into a fine granular. I use my food processor and just pulse until it’s all crumbs. Add to a mixing bowl and add your melted butter and dash of cinnamon.
Give it a good mix until everything is incorporated evenly.
Press this crust into a pie pan and bake for 15 minutes at 375 degrees.
While thats baking, start getting the fruit ready. Because we won’t be baking this pie, we are going to need to lightly cook the berries on the stove top. (save a few for topping the pie later).
Add your sugar, arrowroot powder (or corn starch) and salt to a medium sauce pan. Stir in the water and turn heat on medium. Add in your blueberries and bring the mixture to a boil for one or two minutes. Turn off the heat and add the remaining handful of berries into the mixture. Allow the mix to cool to room temperature or just slightly warmer, and then dump into your baked pie crust.
Chill the pie in the fridge for a few hours until set.
Printable recipe card below:
