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.
It’s blueberry season, and what could be tastier than blueberry desserts? These muffins work well gluten free – the tops puff up into nice domes that turn a beautiful golden brown.
Blueberry Cream Muffins
Adapted from All Recipes
Yield: 24 muffins
- 4 eggs
- 1 1/2 -2 cups white sugar, depending on how sweet you like desserts
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 cups gluten-free OR all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups sour cream
- 2 cups blueberries
- Preheat oven to 400ºF. Grease 24 muffin cups or line with paper muffin liners.
- In large bowl, beat eggs. Gradually add sugar while beating.
- Continue beating while slowly pouring in oil.
- Beat in vanilla.
- Beat in salt and baking soda.
- Beat in flour alternately with sour cream.
- Gently fold in blueberries.
- Scoop batter into prepared muffin cups, filling them almost to the top.
- Bake for 20 minutes.
Um, so I may have forgotten to take pictures before we ate all the scones…. You can find beautiful pictures at Smitten Kitchen though, which is where I got the recipe in the first place!
Update: Try spreading them with clotted cream!
Original Smitten Kitchen recipe
Blueberry Lemon Scones
Adapted from Smitten Kitchen
2 cups gluten-free flour
Zest of 1 lemon, finely grated
3 tablespoons raw (turbinado) or light brown sugar
2 teaspoons baking powder
1/2 teaspoon coarse or kosher salt
5 tablespoons cold unsalted butter, cut into small bits
1 cup fresh blueberries
2/3 cup milk
1 tablespoon raw (turbinado) or other coarse sugar for finishing
1. Heat oven to 400°F.
2. In a large bowl, combine flour, zest, sugar, baking powder, and salt. Add cold butter and work into the flour mixture until the biggest pieces are the size of small peas with either your fingertips or a pastry blender.
3. Mix in blueberries and milk with your hands, gently kneading just until the milk is mixed in.
4. Shape the dough into 8 triangles on baking sheet. If desired, sprinkle the tops with coarse sugar.
5. Bake for 15 to 17 minutes, until scones are golden brown on top.