Popular Fresh Blueberry Pie - adapted to gluten-free!
3 tablespoons cornstarch**
1/8 tsp. sea-salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 Tbs. butter
1 Tbs. lemon juice
1 gluten-free 9" pie shell, baked (or deep 8")
2. Remove from heat. Add butter, lemon juice and remaining berries. Stir until butter is melted. Cool. Pour into cooled pastry shell. Refrigerate until serving (if you can wait that long - LOL). Yield: 8 servings
*Turbinado sugar is raw, but still sugar. The price is about half that of coconut sugar, but coconut sugar has a lower glycemic index. Want to know more about sugar. Here's a site detailing 6 Healthy Sugars That Can Kill You that I found while researching this page. Having said that I've seen other research that indicates Agave Nectar maybe okay if it is processed at low temperatures. But Food Renegade sites scientific studies disputing that. Here's some more info on substitute sweeteners. Also beware of Xylitol. It's low glycemic with no flavor, but it can stimulate the bowels! You could try 1/4 cup xylitol, 1/4 cup coconut sugar and 1/4 teaspoon stevia for a lower glycemic dessert with less worry about side effects!
** I plan to try Xanthan Gum as a thickener in place of cornstarch, but haven't yet, so the recipe still includes corn starch.