Celebrate the coming of summer with this delicious gluten-free blueberry pie. This gluten-free pie crust will rival any gluten version. The best thing about this recipe is that it does not require any rolling of shaping, the dough is pressed into the pan. While blueberries make a tasty filling, you can easily fill this pie crust with cherries, strawberries, or even rhubarb.
Craving Gluten-Free Blueberry Pie Right Now
For the pie crust:
1 cup blanched almond flour
3/4 cup tapioca flour
1/2 teaspoon salt
1 teaspoon guar gum
1 tablespoon sugar, optional
4 tablespoons cold Earth Balance (vegan) butter
1 cold egg
1/2 teaspoon vanilla
For the filling:
3/4 cup granulated sugar
4 cups fresh or frozen blueberries
3 tablespoons cornstarch
2 teaspoons lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla
Step 1: Combine the almond flour, tapioca flour, salt, and guar gum in a food processor. Give it a good whirl a few times until it's one lovely flour. Cut the butter into small cubes. Add it to the food processor and pulse until the flour resembles sand with small balls in it. Add in the egg and vanilla. Pulse until combined. Pour onto clean surface. Knead until the dough comes together. Your dough should have the consistency of Play-Dough. You can add 1 Tbsp. of ice cold water if it's too dry, or 1 Tbsp. of tapioca if it's too wet. Place in ziplock bag and let rest in refrigerator for 15 minutes.
Step 2: Preheat the oven to 350 degrees Fahrenheit.
Step 3: Grease and sprinkle a pie pan with tapioca flour. Then, tear off small pieces of the dough and press into the bottom of the pie pan until covered. Tear off another small piece of dough and roll into a "snake" as my kids say. Place the snake on the edge of the pie pan and press the bottom of it so it connects to the bottom crust. Do this until you've gone all the way around the pie. Crinkle the edges.
Step 4: Place pie weights or dried beans in the pie shell. Blind bake the crust for 15 minutes until it tuns a pale golden brown. Remove from oven and set aside.
Step 5: In a large bowl, combine the blueberries with the sugar, cornstarch, lemon juice, cinnamon and vanilla. Pour the mixture into a medium saucepan and heat over medium high heat. Cook the berries until the mixture has thickened, about 7 minutes. Before pouring the filling into the pie shell, remove the pie weights or dried beans. Chill the pie in the fridge for at least an hour to allow the mixture to set. Serve with whipped cream or whipped coconut cream.
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