Crustless Blueberry Pie
I don’t know about you, but whenever there is pie around, I’m more interested in the filling than the crust. I guess that’s a good thing, since the crust is not typically very healthy for you. With that said, I’ve been known to eat right out of the pie plate with a fork, or spoon, and just eat bite after bite of the filling until the crust is caving in from above because I’ve eaten everything holding it up. I admit this is not my one of my finest moments, but I’ll argue it’s worth it.
For this reason, I love this recipe because it removes the layer I’m not that interested in so I can go right for the good stuff. It’s just as satisfying as pie with crust, if not more so. Not only that, this is a completely vegan treat. There is no need for dairy and the gelatin holding it together is actually seaweed. I know this sounds crazy, but it’s true. A tasteless seaweed called agar agar is holding this treat together. Give it a try! I recommend serving it scooped up into a small mug and topped with vanilla ice cream (vegan if you prefer). Enjoy!
Ingredients:
10 oz. bag of frozen blueberries
2 teaspoons kuzu (or arrowroot powder)
2 teaspoons water
1/2 teaspoon agar powder
3 tablespoons water
6 tablespoons maple syrup
1/2 teaspoon vanilla extract
Pinch of salt
Lemon zest to taste (optional)
Directions:
Place the frozen berries in a pot and bring to a simmer.
Mix kuzu and 2 teaspoons of water in a small bowl and set aside.
In a separate pot, bring the remaining 3 tablespoons of water and agar powder to a boil, stirring constantly.
Simmer for about 5 minutes or until the agar powder has dissolved.
Add the maple syrup to the agar mixture and bring to a boil again.
While it’s boiling, add the kuzu mixture to the agar mixture and stir until combined.
Add the agar and kuzu mixture to the blueberries along with with vanilla and salt. Stir to combine.
Pour into a pie plate to cool and top with lemon zest if desired.
Chill in fridge.
Serve as you like!
- 10 oz. bag of frozen blueberries
- 2 teaspoons kuzu (or arrowroot powder)
- 2 teaspoons water
- ½ teaspoon agar powder
- 3 tablespoons water
- 6 tablespoons maple syrup
- ½ teaspoon vanilla extract
- Pinch of salt
- Lemon zest to taste (optional)
- Place the frozen berries in a pot and bring to a simmer.
- Mix kuzu and 2 teaspoons of water in a small bowl and set aside.
- In a separate pot, bring the remaining 3 tablespoons of water and agar powder to a boil, stirring constantly.
- Simmer for about 5 minutes or until the agar powder has dissolved.
- Add the maple syrup to the agar mixture and bring to a boil again.
- While it's boiling, add the kuzu mixture to the agar mixture and stir until combined.
- Add the agar and kuzu mixture to the blueberries along with with vanilla and salt. Stir to combine.
- Pour into a pie plate to cool and top with lemon zest if desired.
- Chill in fridge.
- Serve as you like!
