This luscious pie is plump with shiny blueberries. It’s easy because you make the pastry first. While it’s baking, you prepare the filling in one pot on top of the stove. Spoon filling into pastry and pop it in the refrigerator to set up.

Makes 10 servings

¾ cup whole wheat pastry flour
¾ cup white pastry flour
Pinch unrefined sea salt
¼ cup light vegetable oil (Spectrum brand walnut oil)
¼ cup water
Glaze: 1 tablespoon brown rice syrup mixed with 1 teaspoon water

2 pounds blueberries, 7 cups, stemmed, rinsed and drained
¼ teaspoon unrefined sea salt
¾ cup brown rice syrup (or ½ cup brown rice syrup with ¼ cup pure maple syrup, my favorite)
1/4 cup thickener (arrowroot powder)
Zest of a lemon
1 tablespoon lemon juice

1. Preheat oven to 350°. To prepare pastry, mix dry ingredients, work in oil until pebbles form, then add water to form a pliable dough. Let dough sit for a minute, so flour absorbs liquids, before deciding whether or not to add any more flour. Roll out between sheets of waxed paper, flour sprinkled on the paper and on top of the dough. Roll as thin as you can. (If you have extra dough, cut cookie cutter shapes and transfer them to a parchment-lined small baking dish to bake along with pastry.) Transfer to oiled 9- or 10-inch pie pan and flute edges. Bake pastry (and cutouts) until lightly golden, 15 to 20 minutes. Mix glaze ingredients and brush rim of pastry (and cutouts). Return to oven until golden, 5 or 10 minutes more.

2. To prepare filling, place 2 cups berries, salt and syrup in a 3-quart pot. Bring to boil and cook until berries soften and exude their juice, about 3 minutes. Mix thickener with cool water to cover, lemon zest and juice. Add remaining berries to pot and stir. When bubbling resumes, add thickener mixture and stir gently until mixture simmers in the middle, signifying that thickener is cooked. Transfer filling to pastry and place cutouts, if included, on top. Refrigerate for 1 to 2 hours, or place in freezer for up to an hour.

Blueberry Tart

Prepare the pastry as usual, transferring it to a 9½-inch oiled tart pan. Prepare half the filling recipe and proceed as above.

For 10 servings, per serving:
Calories: 274 Protein: 3gm Saturated Fat: 0.5gm Fiber: 4gm Carbohydrate: 52gm
Fat: 6gm Cholesterol: 0 Sodium: 63mg
Calories from Protein: 4% Calories from Fat: 20% Calories from Carbohydrate: 76%