Dr Weils Blueberry Pie Recipes

BLUEBERRY PIE A LA DR WEIL

Blueberry Pie a La Dr Weil image

Got this from the Andrew Weil website, and I havent tried it yet but it looks both simple and tasty, so I'm hoping to give it a try. Time estimates do not include time for crust preparation, nor cooling time.

Provided by Sarah Chana

Categories Pie

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs blueberries (fresh or frozen)
1/2 cup light brown sugar
1/2 fresh lemon, juice of
1 teaspoon cinnamon
2 tablespoons cornstarch or 2 tablespoons arrowroot
2 tablespoons cold water
1 baked pie crust

Steps:

Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.
Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.
Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.
Spoon mixture into the pie crust and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 190.4, Fat 5.5, SaturatedFat 1.7, Sodium 108.5, Carbohydrate 35.8, Fiber 2.4, Sugar 22.4, Protein 1.4

DR. WEIL'S BLUEBERRY PIE RECIPE

Dr. Weil's Blueberry Pie Recipe image

Provided by á-5131

Number Of Ingredients 7

Ingredients

1 1/2 pounds fresh or frozen blueberries
1/2 cup light brown sugar
Juice of 1/2 fresh lemon
1 teaspoon cinnamon
2 tablespoons cornstarch or arrowroot powder
2 tablespoons cold water
1 baked Easy Pie Crust (1/2 the recipe)

Steps:

1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes. 2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes. 3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool. 4. Spoon mixture into the pie crust and refrigerate for at least 2 hours before serving.

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