A plate full of fruit with every slice is a berry good idea.
(Contributed by Kimberly T. for the Low-Iodine Cookbook by ThyCa: Thyroid Cancer Survivors' Association, Inc.)
A pie this delicious shouldn’t be this easy to make. Live your best life!
6 to 7 cups blueberries or raspberries (frozen or fresh)
1/3 cup flour
1 cup sugar
1/8 tsp non-iodized non-sea salt
1 tbsp lemon juice
2 low-iodine pie crusts (*see recipe below)
Combine the first 5 ingredients.
Pour into an unbaked pie crust.
Top with additional crust.
Bake at 425 °F for 20 minutes, then lower the temperature to 350 °F for 30 to 40 minutes until you hear bubbling.
Allow to cool before serving.
1½ cup flour
½ cup LID-safe shortening
½ tsp non-iodized/non-sea salt
4 to 5 Tbsp cold water
Combine flour & salt.
Cut in shortening to make crumbs that are roughly the size of peas or smaller.
Drizzle cold water until just combined.
You can use the pie crust right away or set it in the refrigerator for later use.
Double this recipe for a two-crust pie.
To roll out, dust rolling pin and counter-top with flour and roll out crust to fit pie pan.
We hope you enjoy! Please "like" this recipe below and let us know how yours turned out! Share photos and videos of your culinary creations with the thyroid cancer community by including the hashtag #TruthAboutTC on your social media posts!
Talk to your doctor before making any dietary or lifestyle changes and if these recipes are healthy choices for you.