I’M USING ALL CAPS BECAUSE THIS PIE IS SO GOOD. AND IT IS SUPER EASY.
What a great way to indulge in blueberries. The cookie crumb crust is easy and delicious. I use Mi-Del brand arrowroot cookies; I find them in the health food section of my supermarket. If you are very sensitive to lactose, just leave off the whipped cream. Believe me, the pie is still delicious without it. Or you could try and find a non-dairy whipped topping that you like and can tolerate. Some folks swear by whipped coconut milk but I haven’t tried it.
For the crust
2 cups arrowroot cookies
2 tablespoons sugar
5 tablespoons melted clarified butter or ghee
1 teaspoon pure vanilla extract
For the filling
3 tablespoons cornstarch
1/2 cup plus 2 tablespoon water
4 cups blueberries
1/2 cup sugar
2 teaspoons lemon juice
lightly sweetened whipped cream or low FODMAP alternative
Make the crust:
Preheat oven to 350F. Lightly grease a 9 inch pie plate. Put the cookies and sugar in a food processor and pulse until you have fine crumbs. Add the melted butter and vanilla and pulse a few times until thoroughly combine. Dump the mixture into the pie plate and pat it out with your hands across the bottom and up the sides. Try to get it as evenly distributed as possible. Bake for 8 – 10 minutes, until it starts to look golden. Remove from the oven and let cool completely.
Make the filling:
Dissolve the cornstarch in 2 tablespoons water and set aside. Combine 1/2 cup water, 2 cups blueberries, and sugar in a saucepan and bring to a boil. As soon as it boils, stir in the cornstarch mixture, lemon juice, and salt. Remove from the heat and stir in the remaining blueberries. Pour into the prepared pie shell. Let cool and then refrigerate until cold. Serve with or without whipped cream.