I love summer. I love the heat. I love that ice cream is practically mandatory. And, of course, I love that the fruit is abundant.
Berries galore! Strawberries, raspberries, and blueberries are all ripe and sweet right now. Even if you can buy berries in December, they are never as sweet as the berries you can buy in August. And even if you can buy berries in August, they are never as sweet berries you can pick yourself. There are pick-your-own farms everywhere, especially for blueberries. I can pick blueberries here, and my sister picks them in Oregon. There’s nothing like picking the ripest of ripe berries straight from the bush.
Surplus of blueberries? I usually come home with heaps of berries, more than I can eat. After eating as many as possible, freezing is a must. If you have a bounty of fresh blueberries on your hands from a recent pick-your-own excursion (or the grocery store), here are some blueberry-filled ideas:
Blueberry Recipe Round-Up
Blueberry Cacao Chia Smoothie
Cacao Fruit Salad
Blueberry Streusel Bars
Lemon Blueberry Ice Cream Bars
Raw Mini Blueberry Muffins
Blueberry Vanilla Lemonade
But I can’t have an entire post dedicated to blueberry recipes without a Blueberry Pie. It’s a classic way to showcase these precious summer gems.
Blueberry Pie
Crust
3 1/2 cup raw rolled oats
1/2 cup agave nectar
(or for an all-fruit crust, try this recipe)
Filling
2 cups blueberries (fresh or frozen and thawed)
3 tbsps coconut sugar
1/2 cup dried figs (*see note)
1 tsp lemon juice
- For the crust, grind the oats in a food processor. Add the agave, and process until it forms a ball. Add a little water if necessary.
- Press 2/3 of the dough into a 5-6″ pie pan lined with plastic wrap.
- Roll out the remaining 1/3 of dough to about 1/4″ thickness. Cut out 6 strips of dough for the top crust. Set aside.
- For the filling, combine 1 cup of blueberries, dried figs, lemon juice, and coconut sugar in a food processor. Process until it is a chunky sauce consistency.
- Add the remaining cup of blueberries and pulse briefly.
- Pour the filling into the crust.
- Weave a 3×3 lattice with the dough strips. Transfer the lattice to the top of the pie carefully. Remove the excess ends from the strips, and mush the edges into the crust (a little water helps).
- Refrigerate for at least 4 hours before cutting and eating.
*Note: I used dried figs, because I love figs with blueberries. The dried fruit acts as a thickener. Any dried fruit will work. Dried blueberries would be great, but I didn’t have any, and they’re kind of pricey.
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