Since I was little, I adored Blueberry Pie. Thick slices of ooey, gooey blueberry filled graham cracker crust lined pie. From the grocery store or made by someone we knew, I always enjoyed Blueberry Pie.
Growing up, I learned to cook absolutely anything and everything from my grandmother, Nana—my mom’s mom. One thing I didn’t learn to make though {refined sugar baking and all} was Blueberry Pie. All thing “American Pie” are not the sort of thing that Cuban abuelas know how to make, or any Latin grandma for that matter. I am positive that Nana could learn quickly how to make a Blueberry Pie if they taught it on one of her favorite Argentine cooking shoes, nonetheless; it is just one of those things that may not appeal to the cuisine of Hispanics.
I grew up in America so Blueberry Pie was something that could always be on the possible menu of a party. Out of the question if it was a family party {which they most usually were} because you better believe there would be pastelitos de guayaba—guava pastries—and apple pie. Weird combo, true story.
Church events with a potluck lunch or dinner must have been one of my favorite activities. Someone was bound to bring Blueberry Pie to this graciously overweight child—and they did. I would eat slice after slice and be full of guilt. Shameful is how I went home after one of those binges. Disgusting is how I felt. And a liar is what I was. I would hide the fact that I ate so much and my parents wondered why my stomach always hurt. They struggled a lot with all this, indefinitely. One thing for sure, all along they didn’t really know the truth of my overeating.
As a grown ass woman, it was about time to make a guilt-free, no sugar added, gluten-free Blueberry Pie for my wife and I to enjoy. Plus, she is obsessed with my pies. Pie making skills on fleek. I am so serious when I tell you that this pie is competing head to head with our decadent winter Blood Orange Pie and—even with the runner-up—our favorite spring Lemon Streusel Tart. They could all win a gold medal. For today though, let’s root for the all-mighty, all-American, Blueberry Pie!
XO
- Homemade Piecrust*
- 2 cups frozen blueberries
- 1 cup water
- 1 cup raw honey, divided
- 4 egg yolks
- Follow recipe for Homemade Piecrust. Bake. Remove from oven. Allow to cool.
- Lower temperature to 325° F.
- Boil blueberries, water and ½ cup honey until thick. Remove from heat.
- Separate egg yolks into a bowl. Add to blueberry mixture with remaining ½ cup. Mix until combined and thick.
- Pour pie filling into the crust.
- Bake for 35 minutes. Allow to cool.
- Refrigerate for an hour or until firm.
- Serve.
- * Find our Homemade Piecrust on the blog.
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