August 24, 2016
blueberry pie

Spiced Blueberry Pie

by Berkeley Wellness  |  

The blueberry filling for this pie is made with a base mixture of blueberries cooked with spices (including black pepper) into which fresh, uncooked blueberries are stirred. The filling is poured into a pre baked gingersnap crust, made with milk and olive oil instead of butter.

Makes 8 wedges


36 gingersnaps (9 ounces)

⅓ cup plus 2 tablespoons sugar

¼ cup low-fat (1%) or fat-free milk

2 tablespoons extra-light vegetable oil, such as olive or canola oil

3 tablespoons cornstarch

1 teaspoon grated orange zest