No matter how bad things are, they can always get worse. So it’s important to stay positive, if only to minimize the damage. Baking a pie is one of the great mood fixer-uppers; and a Blueberry Cloud pie, with its lighter-than- air-texture and fresh blueberry taste, can help you bring about an emotional renovation.

The Crust

Low Sodium Snafu Pie Crustfor a single crust pie

The Filling

1. 3 cups fresh blueberries
2. 1 ½ tsp fresh lemon juice
3. ½ cup granulated sugar
4. 1 envelope unflavored gelatin
5. ¼ cup water
6. 3 large egg whites
7. ⅔ cup whipping cream

Preheat the oven to 425°

Blind bake the crust for 15 minutes

Remove the pie weights and bake for 10 minutes more

Transfer to a wire rack and cool completely (like totally completely)

Toss the blueberries with the lemon juice and ¼ cup of the sugarIn a food processor, blend the berry mixture until just smooth (don’t overdo it or you’ll have a smoothie)

In a small saucepan, sprinkle the gelatin over the water

Set aside, and fill a large bowl with ice and cold water

Add the blueberry puree to the gelatin and cook for 3 to 4 minutes until the gelatin has dissolved

Pour the berry mixture into a metal bowl and set the bowl in the ice bath

Chill the fruit mixture, stirring occasionally, for 10 to 15 minutes, until it begins to thicken

Whisk the egg whites until foamy, then add the remaining ¼ cup sugar, one tablespoon at a time

Continue whisking until stiff peaks formIn another bowl, beat the whipping cream until soft peaks form

Gently fold the cream into the berry mixture, ⅓ cup at a time

Pour the filling into the pie crust and chill for at least 3 hours, until set