Lowfat Berry Pie

Summer fruit can still be found at the local markets. On Sunday I saw raspberries and strawberries, and huge baskets of blueberries. They look so cute, I wish I liked them. Who knows how much longer these delicious little things will be around, and until they disappear for another year I’m enjoying them as much as I can.

 This berry pie came from Mollie Katzen’s Moosewood Cookbook and is with raspberries or blackberries, but I don’t see why it can’t be made with others. I made it as the recipe was written so you may want to tweak it a bit, for your sweetness preference (The Honey thought it was way too sweet while friends thought it was just perfect). With a gluten-free pie crust, this berry pie is a nice way to end a summer BBQ with friends.

Lowfat Berry Pie (from Moosewood Cookbook)
1 -9” gf pie crust, baked until lightly browned, then cooled completely.
6-8 cups fresh raspberries or blueberries
1/3 – ½ cup sugar
1 ½ tbs cornstarch
Place 2 cups of berries and 1/3 cup sugar in a food processor and purée. Taste to adjust the amount of sugar. Place the remaining berries in the cooled pie crust, gently spreading them into place. Put the cornstarch into a small saucepan and whisk in the puréed berries. Bring to a boil, then lower heat and simmer. Whisk frequently for 5 mins or until thickened. Remove from heat and pour over the berries in the crust. Cool to room temperature before serving (or chill).