A slice of blueberry pie. Who can say no to that? Well, most of the time, people that can’t handle gluten have to say no to pie, but that changes today. We’re making a gluten-free blueberry pie, and it’s as good or better than the regular kind.
The thing about gluten is that you’ll only find it in foods containing wheat, barley, rye, and a few other grains. That means most pie fillings are gluten free already. That makes our job much easier; we only need to worry about the pie crust, which is regularly made with wheat flour.
This is not only a recipe for a gluten-free blueberry pie, but also a recipe for gluten-free baking flour, and that’s a useful recipe to have around. Sure, it takes six rare ingredients to put together this flour, but you can make large batches of it and then bake your favorite treats gluten-free for months; that’s worth the trouble.
You’ll need white rice flour, cornstarch, tapioca starch, soy milk powder (or regular milk powder), potato starch and our thickener — xanthan gum. Fear not, this recipe is super easy, and the blueberry filling is a family recipe, so you’ll surely love it!
For the gluten-free flour (2.5 cups):
For the pie crust:
For the filling:
Combine all the ingredients for the gluten-free flour.
In a food processor, add the gluten-free flour, salt, butter, vinegar and sugar. Pulse until combined, but crumbly.
Slowly pour the water while pulsing to create a dough. You might not need to add all the water.
Preheat the oven to 400°F.
Flour a surface with gluten-free flour and roll the dough thinly and extend it until you can cover the pie mold twice.
Line a pie mold with one of the dough sheets.
Blind-bake the dough for ten minutes (bake it without a filling). Reserve.
In the meantime, combine the blueberries and sugar in a pan and simmer for 5-8 minutes until dissolved.
In a small bowl, mix the cornstarch and the water and pour into the fruit. Add the butter and let it simmer over medium heat while stirring occasionally.
Remove the blueberry mixture from the heat and let it cool.
Pour the blueberry mixture into the pie crust and cover with the rest of the dough sheet.
Brush the dough with the beaten egg and poke holes in it with a knife.
Reduce the oven temperature to 350°F and bake the pie for 40 minutes or until golden.