Blueberry Pie
When fruits are ripe and eaten in the proper season and climate, they are pure nectar.
INGREDIENTS:
GHEE PIE CRUST:
1 1/2 cups high quality non GMO wheat flour (einkorn for example)
1/2 cup cold ghee
1/2 cup ice water (less might be needed)
1 tbsp maple sugar
1/2 tsp salt
PIE FILLING:
6 cups blueberries
1/4 cup maple sugar
2 tbsp arrowroot powder
2 tsp vanilla
1/4 tsp cinnamon powder
1/4 cup flour
1/2 tsp salt
2 tbsp lemon juice
1 tsp lemon zest
3 tbsp ghee
An ode to Fruit:
Fruit is a special kind of sweetness.
Fruits immediately turn into rasa (nutritional fluid)—the first of the seven body tissues.
Fresh, ripe fruit requires practically no digestion and helps to increase ojas, the finest by-product of digestion that enhances immunity, happiness, and strength.
Sweet, ripe, super fruits provide valuable nutrients to the body. You will notice more energy and happiness from eating fresh, organic fruits on a daily basis. Certain fruits are also valued for their ability to help cleanse the body of toxins.
WHEN TO EAT FRUITS:
Fruits are best eaten in the morning or for a snack separate from other foods. Eating fruits with meals or other food groups, especially dairy, can create a sour effect that can lead to discomfort, indigestion, and gas.
Cooking fruit will DEFINITELY help your digestion (agni) combine fruits with other foods, like pie crust!
If you are going to eat fruit with meals like this pie, I like to have a slice before I eat my lunch, or I will often warm up a slice for breakfast.
Blueberry Pie
SEASON: late spring, early summer / balancing for pitta, vata
When fruits are ripe and eaten in the proper season and climate, they are pure nectar.
PIE CRUST INSTRUCTIONS:
Combine the flout, salt, sugar in a food processor, pulse for few seconds. Add the ghee and pulse until the mixture looks like cornmeal, about twenty seconds or so.
Place the mixture in a bowl and sprinkle in 2 tbsp of ice water at a time. Use a rubber spatula to gradually gather the mixture into a ball. If the dough seems too dry and is not forming into a ball, add a tbsp of ice water at a time.
Wehn you can make the mixture into a ballwith your hands, do so.
Wrap the plastic wrap and flatten into a disk.
Refrigerate for minimum 30 minutes- even overnight is good.
Flour your counter surface well to roll out. If the dough is too hard let it rest for a couple of minutes. Roll with light pressure from the center out. If the dough is sticky add more flour liberally to ensure it doesnt stick to rollling pin. Continuing rolling the dough, rotating the dough occassionally, and turning itover at least once. Use raged edges of extra dough to fix any tears, adding a drop of water while you fix the tear. When the dough is about 10 inches in diameter. You can place the pie plate over it upside down to see if it will fit. It shoudl be aboue 1/4 inch thick.
Move the dough over the rolling pin by draping it over the rolling pin then moving it into your 9 inch pie dish. I like to use a glass pyrex pie dish. When the dough is in the plate, press it firmly into the bottom and against its sides. Trim the excess dough to about 1/2 inch all around, then tuck it inder itself around the edges of your plate. Decortae the edges with a fork and prick the bottom of the dough on the plate with the fork. Freeze the dough for about 10 minutes before baking.
Preheat oven to 375 degrees.
Remove cust from freezer and grab some parchment paper and pie weights. Cut parchemnt paper and line the bottom of the pie dish with it, then place pie weights on top of parchment paper.
Bake crust in over for 18-20 mintutes or until crust is golden brown.
PIE FILLING INSTRUCTIONS:
Take a large sized stainless steel sautéed pan, add the ghee and melt ghee on low flame.
Then add the all the other ingredients except for the blueberries. Additionally add 3 tbsp of water to the pot to prevent burning.
Now add 3 cups of the blueberries, bring to a boil then simmer mixture on low, stirring every two minutes to prevent burning for twenty minutes.
After twenty minutes turn off flame and add the other 3 cups of blueberries to the filling. Stir in well.
Lastly, take baked crust, remove the pie weights and parchment paper, and scoop filling in with a rubber spatula to get all of the mixture into the dish.
Best to refrigerate it for an hour before slicing into it so the filling solidifies.
Enjoy!
Season: Summer Balancing for Pitta and Vata