Blueberry pie filling for 2 (nom)

Because, pie day. And because E says I’m not always the best influence. (Moi?)

Whatever.

So the recipe. We make it a bunch in the summer when there are gobs of blueberries everywhere. It also happens with the strawberry excess.

2.5 cups blueberries, divided. Can use frozen, too.

3 Tablespoons water

2 Tablespoon cornstarch

1/4 cup sugar

dash of salt

1 tablespoon vanilla extract, or whatever feels right.

1/2 tablespoon coconut oil

dash cinnamon

Whisk water, cornstarch, sugar and salt until smooth in a saucepan. Heat over medium high with 2 cups of blueberries. With fresh it takes 2 min, for frozen, about 4 min. Stir continuously until the mixture boils. Add in the remaining 1/2 cup blueberries, extract, oil and cinnamon.

Pour into a 7 X5 pyrex or whatever heat safe dish you have. Let cool in the fridge, and enjoy.

Gluten free, dairy free, vegan, low histamine, a small amount is low fodmap…