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Pichuberry Pie

Eva Zaccaria

A Peruvian power food-infused pie that's healthy and delicious.


  • One 9-inch baked pie crust
  • 3 Cups fresh pichuberries, sliced in halves
  • 1/2 Cup water
  • 2 Tablespoons cornstarch
  • 2 Tablespoons water (keep separate from 1/2 cup)
  • 1/2 Cup sugar
  • 2 Teaspoons fresh lemon juice
  • Pinch of salt


Preheat the oven to 400 degrees.

Measure 1 cup of the pichuberries. Place them in a medium saucepan with ½ cup water. Cover and bring to a boil.

In a small bowl, whisk together the cornstarch and the 2 tablespoons of water.

When the pichuberries and water have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes, or until the pichuberries start to burst. Stirring constantly, add the cornstarch mixture, sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 2 cups of pichuberries.

Spoon the mixture into the prepared pie shell and let sit at room temperature for a few hours before serving.