Pichuberry Pie

Pichuberry Pie
Eva Zaccaria

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

Deliver Ingredients


  • 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.

Ube Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Ube Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.