Here is another use for blueberries while they’re in season – fresh blueberry pie! Even if the gluten-free crust won’t taste quite like a regular crust, it will still be buttery and crisp and tasty. Paired with warm berry filling (and maybe a scoop of ice cream), what’s not to like?
Adapted from Betty Crocker
Yield: One 9-inch pie
- 2/3 cup + 2 tablespoons butter
- 2 cups gluten-free flour
- 1 teaspoon salt
- 1 egg, beaten
- 3-4 tablespoons cold water
- 1/2 cup sugar
- 1/3 cup gluten-free flour
- 1/2 teaspoon ground cinnamon (optional)
- 4 cups fresh blueberries
- 1 tablespoon lemon juice
To make the crust:
- Preheat oven to 425ºF.
- Mix flour and salt in a bowl. Cut butter into the mixture until pieces are the size of small peas.
- Add egg and toss flour mixture with a fork to moisten it.
- Sprinkle in water 1 tablespoon at a time while tossing with fork.
- When the pastry almost cleans the side of the bowl, divide it in half. Gather each half into a ball. Don’t worry if you added a little too much water and your pastry turns into a sticky mess. It will still taste good.
- Take one ball and press it into the pie tin with your hands.
To make the filling and assemble the pie:
- In a mixing bowl, combine sugar, flour, and cinnamon (if using).
- Stir in blueberries, tossing with a fork to coat them with the sugar mixture.
- Turn filling into the pastry-lined pie tin.
- Sprinkle with lemon juice.
- For the top crust, it’s easiest to pinch off portions of the second ball of pastry and shape it into a lattice pattern directly on the filling. (This is especially useful if your pastry is too wet and sticky.)
- Put pie on a foil-lined plate to catch any juice overflow.
- Bake for 35-45 minutes, or until the crust is golden brown and juice begins to bubble up.