Clara: “Mom, can you cut a big C into that pie?”
Me: “I probably can. Are you going to eat this pie?”
Clara: “No, I don’t like pie.”
Me: “Then why would I cut a C into this pie?”
Clara: “How about cutting a pi into the pie?”
Me, “Yeah ok, sure.”
I mean, how many 9-year-old girls are obsessed with pi? And since I’m studying math myself right now it seemed somehow appropriate.
Blueberries are sweet enough that lowering the sugar content doesn’t alter the outcome of this pie very much. Of course, now you can also call it, “breakfast” or “health pie”.
Health pie. I like it.
Low Sugar Blueberry Pie Pi
For a low sugar version, your berries have to be ripe and taste good. So taste them before you start this pie. If you need, you can increase the sugar up to 3/4 cup for sweetness if your berries aren’t ideal.
Double crust pie dough, store bought or homemade
1/4 cup sugar
3 tablespoons flour
1/8 teaspoon salt
4 cups fresh or frozen blueberries
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon Cointreau Liqueur or Triple Sec
1 1/2 tablespoons butter
Egg white for brushing
Sugar for sprinkling
1. Place the oven shelf on the lower 3rd of the oven and preheat to 425 degrees. Line the bottom of a 9” pie dish with dough and brush with egg white mixed with a teaspoon of water.
2. In a small bowl, mix together sugar, flour and salt. Set aside.
3. In a large bowl gently toss together blueberries, vanilla extract, almond extract, and Cointreau. Add flour mixture and gently toss to coat. Pour blueberries into the pie pan and spread out evenly.
4. Dot the fruit with butter and cover with another pie dough. Trim and flute edges. Brush top lightly with egg and sprinkle with sugar. Cut vents into pie in the shape of pi if you like.
5. Bake for 50 minutes, placing a pie shield on after about 10 minutes. Remove from oven when crust is golden brown and filling is bubbly.
Recipe and photograph by Laura Flowers.