I wanted a lower crust-to-fruit ratio, but I wanted it to taste like pie, so I added a small crust on top, baked separately, cookie-style. I also wanted to cut down on the added sugar. Whether to add sweetener or not is based on personal taste and sweetness of the berries. Careful with the stevia- it's far sweeter than sugar, so it's very easy to overdo it. Since it's served cobbler style, the pie filling can be slightly looser than when it has to hold up to slicing.
Upside Down Fresh Blueberry Pie
- 1/4 single-crust recipe for your favorite pie dough (I used an extra virgin coconut oil crust w/ whole wheat pastry flour, lightly sweetened with stevia)
- 5 c. blueberries, divided
- 2 tsp. corn starch or arrowroot
- 1 tsp. EV coconut oil (or Earth Balance stick)
- 2 Tbl. lemon juice
- 1 pinch salt
- 1 pinch stevia (optional)
Divide 2 c. berries among 4 small greased ramekins (I use an oil mister to coat) and set aside.
Toss remaining blueberries with cornstarch/arrowroot. Heat oil in a medium saucepan over medium-low heat and add blueberries and lemon juice. Stir frequently. The berries will open and begin to break down. Cook over low heat until juices have thickened and reduced by approx. half. Add salt and stevia, if desired. Let cool for 5-10 minutes. Spoon 1/4 of mixture to each prepared ramekin. Stir gently, if necessary, to incorporate cooked berries with the fresh berries. Top with pre-baked pastry crust.