I love blueberry pie, but I don't always have the time to make pie crust; and since store bought just isn't an option I needed to come up with some other way to get my blueberry pie fix. The recipe below combines oatmeal and whole wheat to produce a crust that is not only simple to make but also somewhat healthy
Anything that saves me time in the kitchen is a plus in my book; specially during the hot months of summer. I haven't tried it yet, but my gut is telling me this crust would work well for any fruit pie. So pick your favorite and start baking.
Of course less time in the kitchen means more time "hunting" for ingredients; and one of my favorite places to do that is Whole Foods Market. Whether your a novice or newbie at Whole Foods be sure to enter below for a chance to win a $25 gift card.
Easy Blueberry Pie
2 1/2 cups rolled oats
1 Tbs orange zest
1 1/2 cups whole wheat flour
3/4 cup brown sugar, packed
1/4 tsp salt
2 sticks butter, cubed & cold
3 cups blueberries, fresh or frozen
1/2 cup sugar
1/4 cup water
4 tsp cornstarch
In a medium pot, bring the berries, sugar, and water to a boil, simmer until berries are tender. Whisk the cornstarch with a few tablespoons of water in a cup, until the lumps are gone. Then whisk the mixture into the berries. Stir frequently until it thickens. Remove from heat and refrigerate until cold.
In a large bowl, combine the oats, flour, sugar, zest and salt. Cut in the butter, using a pastry blender or fork, until it resembles small crumbs.
Press half of the oat mixture into a pie dish. Pour the cold berry mixture over top and sprinkle with the rest of the oat mixture. Bake for 45 minutes at 350F, until the top is golden brown. Let cool before cutting.
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