Sunday, July 27, 2008

Gluten Free Blueberry Pie

You look Marvelous!

Gluten free blueberry pie: it is the height of summer. I like a sweet crust with a somewhat tart filling. The taste of the fruit should be bold, not simply a vehicle for sugar. In this pie, I used high bush blueberries (the big ones). Wild blueberries are smaller and have superior taste, but when you have just picked over 10 pounds of high bush, you don’t quibble over variances in taste. I sweetened the pie with honey, which when mixed with the blueberries and a touch of cinnamon, creates a surprisingly floral taste.

This gluten free pie crust is exceptional. I use it for all of my desert pies. Because it is a bit sweet, it complements a less sweet fruit pie filling. The crust roles out well enough to create a lattice top pie, but lets be honest, it is still gluten free and requires some patching (but it does patch easily and beautifully). Also, in all honesty, the Queen is a busy lady. I don’t usually bother with fancy crusts. However while making a hurried pie a few weeks ago for the King’s birthday, I made a promise to the Princesses that at the next pie making I would make enough crust for their own pie creations. The princesses like to add extra sugar and cinnamon to their crusts and are perfecting the single blueberry pie.

Gluten Free Blueberry Pie Recipe
Pre-heat oven to 425°

The filling:
6 cups blueberries
½ cup honey
¼ cup tapioca flour
½ tsp cinnamon
1Tbsp lemon juice
1 Tbsp butter (optional because I always forget this step)

Mix first five ingredients. Set aside.

The Crust:
½ cup cornmeal
1 cup white rice flour
½ cup cornstarch
¼ cup sugar
½ tsp xanthum gum
¼ tsp salt
12 Tbsp cold butter
2 eggs
3 Tbsp cold water

Mix together first 6 ingredients. Grate butter into flour mixture and fluff together with hands. (The Queen prefers grating cold butter when making crust instead of wrangling pea sized chunks of butter as most recipes suggest). Stir in the eggs. Add water one tablespoon at a time. Mix with hands. Role out the crust on a white rice floured surface. Line 9” pie pan with crust. Add filling and dot with butter if you remember. Top with basic crust or lattice if you’re feeling sassy (or have princesses who are pestering for a bit of extra dough). Bake 35-40 minutes.


MrT said...

The pie flavor was intense. My taste / smell synesthesia led me to believe I had a Yankee Candle showroom in my mouth. This was a good thing in case your wondering. The crust was great. The King goes hog wild for fresh pie! Think cookie monster.

Kathryn said...

This is great! I have never seen a recipe like this -especially the crust. Yummo! I'm gonna have to try it. Dave just bought a blue berry bush - but didn't net it so all the berries were eaten by fiesty birds! I am jealous of you blueberry picking! There are great wild blueberries on Mt. Monandnock!

Miss you guys!

Klmurner said...

Mine's in the oven right now! I was amazed at how workable the dough was. My boyfriend has Celiac's and is also lactose intolerant, and is ecstatic that I am making him a pie... he hasn't had pie in years! Blueberry is his fave. This is my first gluten-free pie expedition, but it won't be my last. I plan to open a bakery in the future and can use all the brilliant gluten-free ideas I can get for experience. Thanks so much for this wonderful recipe!

Sophie said...

That is beautiful! I still struggle with making a true lattice but yours is gorgeous. I love using cornmeal in gf recipes, makes such a difference :)! LOVELY LOVELY PIE :D!

Nancy Pollot said...
This comment has been removed by the author.
Ktalbs said...

This pie was AMAZING. My whole family loved it! I used a frozen gluten free crust from Whole Foods but will try the crust recipe next time. The honey gave it a nice unique flavor. I am always searching for gluten free deserts that are sweetened with healthier alternatives than sugar. I can't wait to make this recipe again! Thanks for the great recipe!

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amie said...

I cant wait to try this recipe! I live in costa rica however and was wondering if frozen blueberries will work? (that is all we get here)

julie said...

Amie, frozen blueberries are fine. Don't thaw them, just add them in frozen and proceed with the recipe. You may need to bake the pie for a bit longer (say five or ten minutes). If the crust is nicely browned and you can see bubbling blueberries, than it is done.

Anonymous said...

This pie crust is fantastic!

Lauren said...

This was so good! I made a couple of substitutions and added a little vanilla to the crust. Best gluten free pie crust recipe I've seen! Great job!

Megan said...

Hi there! Thanks so much for the recipe. I was AMAZED at how well the pie came out. I used blackberries that I picked this last weekend instead of blueberries & substituted 2 TBSP of flax w/ 6 TBSP of water for the eggs to make it vegan. Also used vegan butter instead of reg. butter. I also was amazed at how manageable the crust was and had so much left over that I was able to make a walnut crumble for the top. I definitely will be using this crust recipe again!

Rachel Page said...

Looks great! I'll definitely have to try your recipe. :)