gluten-free blueberry pie Print

gluten-free blueberry pie

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It’s no longer blueberry season here, of course. However, frozen blueberries work just fine in this pie, which means it can taste like summer all through the winter.

The pie dough recipe I used here is the same as the one for this rhubarb pie I made back in May. Once you learn how to make a good gluten-free pie dough, you can make any pie you want. For an extra-sturdy and rich pie crust, replace the shortening in that recipe with the same amount of grams of cream cheese. It’s a very easy dough to roll out and tastes wonderful.

There is always a way to play with pie.

 

Ingredients

1 pie
2 discs gluten-free pie dough
5 cups blueberries
1/2 cup muscovado sugar
1/4 cup gluten-free all-purpose flour
1 tablespoon chopped fresh tarragon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1 large egg, beaten

Directions

Prepare the pie dough. Roll out one disc of the pie dough between two sheets of parchment paper. Peel off the top layer of parchment and flop the pie dough into a 9″pan. Peel off the parchment. Mold the pie dough onto the pan and crimp the edges. Put the pie pan in the freezer.

Make the filling. In a large bowl, combine the blueberries, sugar, flour, tarragon, ginger, and salt. Let the berries sit for 15 minutes.

Prepare to bake. Heat the oven to 425°. Line a baking sheet with parchment paper.

Finish the pie. Pull the pie pan out of the oven. Tumble the blueberry filling into the pie pan. Roll out the remaining disc of the pie dough between two sheets of parchment paper. Peel off the top layer of parchment and flop the pie dough onto the top of the pie. Peel off the parchment. Mold the pie dough onto the edges of the pie and crimp. Cut three slits onto the top of the pie to allow the steam to vent. Brush the beaten egg over the top crust.

Bake the pie. Bake the pie at 425° for 15 minutes, then turn down the heat to 375°. Bake until the juices from the blueberries start bubbling and oozing out and the crust is browned, 45 to 60 minutes.

Remove the pie from the oven. Allow it to cool for at least 1 hour before serving. I know. It’s hard. But the filling will set and the pie will be better.

Makes 1 pie.

Feel like playing? You can use white sugar, brown sugar, or coconut sugar in place of the muscovado, if you wish. I like fresh thyme as well as the tarragon. And you can use another fruit here too, if you wish. This template recipe works with any fruit pie.