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Mar '10

Gluten Free Blueberry Pie Recipe

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Part of admin's adventure in Gluten Free Cooking

Welcome to the next stop of our Gluten Free Thanksgiving Progressive Dinner Party! We have arrived at the part of the meal most of us have been waiting for all week.  The Dessert course, Pie to be exact.
Or at least that is what my family says about the Thanksgiving feast.
Blueberry Pie is one of our favorites, we pick pounds of blueberries each summer just to guarantee that we will have pie.
So enjoy!

Blueberry Pie

Make a batch of Pastry Pie Crust

Pastry Pie Crust – for a lattice pie

1/2 cup sorghum flour
3/4 cup sweet rice flour
3/4 cup tapioca flour
1 tsp sugar
1 tsp xanthan gum
1/2 teaspoon gelatin powder
Pinch of salt
1 cup shortening ( I use Spectrum organic palm shortening)
1/4-1/2 cup cold water
Mix together all dry ingredients in food processor or bowl. Add shortening and cut into pea sized pieces.
Stir in water till dough holds together. Form into 2 balls, one slightly larger than the other, a 60/40 split. Let rest for 2 hours or overnight.
Roll out between parchment paper to form bottom crust with the larger ball
Roll out the smaller ball for the lattice work.  Cut strips for the lattice work approx 3/4 inch in width.

Roll out the larger ball of dough for the bottom of the pie to a diameter of 11 inches or so sandwiched in parchment paper.  
Roll the pie crust around your rolling pin to carry it to the pan.
Remove the bottom layer of parchment and place the crust into the pan, gently patting it into place. If the pie crust breaks, just patch it.
Brush the pie crust with a bit of melted butter or shortening.  Chill the crust for 10 minutes. This prevents the juices from seeping into the crust.
Roll the other ball out to 1/4 inch thickness.  Cut strips from the entire circle of dough.
Make a batch of Blueberry Pie Filling. 

Blueberry Pie Filling

For a standard glass deep pie pan
1/4 cup sugar or up to 1/2 cup if you prefer sweeter
2 tablespoons tapioca flour
4 cups of blueberries- can be frozen or fresh
In large bowl, combine sugar and tapioca flour.  Add in the berries. Stir well.
Make sure that each berry is coated in the tapioca mixture.

Remove the prepared pie crust from the fridge and pour in the blueberry mixture.
Starting from the center of the pie, place the longest strips of pie crust across the center, alternating which piece is top and bottom as they cross.
Continue to add in strips from the center out, weaving as you go.  If a strip breaks, just place it appropriately .
Crimp together the bottom crust and the lattice strips, 
Bake in a 375 degree oven for 45 minutes or till the pastry is lightly browned and the filling is bubbly.
Let cool before slicing.

Where to Stop Next:
Don’t forget to stop by the rest of our blogs this week for more of our Gluten Free Progressive Thanksgiving Dinner Party. Here’s the schedule:

Ali and I served DRINKS on Monday, Nov. 16 at The Whole Life Nutrition Kitchen andGluten Free Organics .
Karen, Jean, and Seamaiden served APPETIZERS on Tuesday, Nov. 17 at Cook4Seasons, Gluten Free Organics andBook of Yum.
Shirley and Ali served MAIN COURSE on Wednesday, Nov. 18 at gfe-gluten free easily and The Whole Life Nutrition Kitchen.
Diane, Stephanie, Ali and Shauna are serving the SIDE DISH/SALAD today, Nov. 19 at The W.H.O.L.E. Gang, A Year of Slow Cooking, The Whole Life Nutrition Kitchen and Gluten Free Girl.

Karen, Ali and I will be serving DESSERT on Friday, Nov. 20 at Cook4Seasons, The Whole Life Nutrition Kitchen and Gluten Free Organics.

Gluten-free, organic, GF recipes, recipes
celiac, children, diet, bellingham, naturopathic, gluten
enteropathy, gluten intolerance, Whole foods, non-celiac gluten enteropathy


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