Blueberry pie from the pantry shelf

A blueberry pie in January used to mean either sad grocery-store berries or nothing at all. That changed when I started keeping freeze dried blueberries in the cabinet. The pie you pull out of the oven looks and tastes like August. The berries came off a shelf.

You don't have to trade convenience for the real thing here. On a busy week, in a power outage, or on a plain afternoon when you want something warm, this pie comes together from ingredients that keep for years. A deep pantry can feed you. It can also give you dessert.

Why the pantry version works

The whole recipe leans on shelf-stable ingredients that hold their quality far longer than fresh.

• Freeze dried blueberries are the reason this works year-round. Fresh berries spoil in a few days. These stay light and crisp in the can until you want them. Cover them with water for five minutes and they plump back up, juicy and ready for a filling. They keep their fiber, vitamin C, and vitamin K, so every slice carries real nutrition, not just sugar.
• For the crust and wash, Powdered Vitamin Eggs give the top a golden finish and add 13 grams of protein. Powdered Vitamin Butter adds richness. Neither one spoils on you, so the recipe is ready whenever the kitchen is.

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How to make it

This makes one 9-inch pie, eight slices. Figure about 20 minutes of prep and 40 to 45 minutes in the oven.

Ingredients

For the filling:

• 1 ¾ cups freeze-dried blueberries
• Water, enough to cover for soaking
• 1 ½ cups granulated sugar, adjust to taste
• 3 tbsp cornstarch or instant tapioca
• 1 ½ tsp lemon zest plus 1 tbsp lemon juice
• Pinch of ground cinnamon (optional)

For the crust and wash:

• 1 store-bought pie crust, top and bottom
• 1 Tbsp Powdered Vitamin Butter
• ¼ cup Powdered Vitamin Eggs
• Water for rehydration

Instructions

1. Rehydrate the blueberries. Put them in a bowl and add just enough water to cover. Let them soak for 5 minutes, then drain off any extra. You'll have plump, flavorful berries ready for the filling.
2. Make the filling. In a saucepan, combine the berries, sugar, cornstarch, lemon zest, lemon juice, and cinnamon if you're using it. Warm it over medium heat, stirring, until it thickens and bubbles. Pull it off the heat.
3. Assemble the pie. Line a 9-inch pie dish with the bottom crust and pour in the filling, spreading it even. Lay the top crust over it, as a solid sheet or a lattice, and seal the edges.
4. Make the egg wash. Stir 1 Tbsp Powdered Vitamin Butter with ½ tsp water until it's a smooth, soft butter. Whisk ¼ cup Powdered Vitamin Eggs with ⅓ cup water until smooth. Mix the two, then brush the wash lightly over the crust for a golden finish.
5. Bake. Heat the oven to 375°F (190°C). Bake 40 to 45 minutes, until the crust is deep golden brown and the filling is bubbling through the vents.
6. Cool and serve. Give the pie at least an hour to rest so the filling sets. Cut it too soon and it runs. Serve warm, with vanilla ice cream or whipped cream if you like.

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A few things I've learned

• Want it tarter? Use a little less sugar. A swirl of Greek yogurt at serving adds a nice tang too.
• For more depth, stir a teaspoon of vanilla into the filling, or swap some of the granulated sugar for brown sugar.
• This method works with other berries. Trade some of the blueberries for Freeze Dried Strawberry Slices and you've got a mixed-berry pie.

What this pie really buys you

With Freeze Dried Blueberries, Powdered Vitamin Eggs, and Powdered Vitamin Butter on the shelf, a warm blueberry pie is never more than an hour away, in any season and in most any weather. Keep a can of the blueberries in the cabinet. The next time somebody at your table wants pie, you'll be able to say yes.