Blueberry Pie

Blueberry Pie

Category, DifficultyBeginner

This simple gluten free blueberry pie is full of flavour and very easy to make, because you can make it with fresh or frozen blueberries you can make it at any time of year for a treat

Yields1 Serving
Prep Time15 minsCook Time1 hr 5 minsTotal Time1 hr 20 mins
Filling
 1 kg fresh blueberries (about 6 cups) if you use frozen blueberries thaw and drain excess liquid
 2/3 cup granulated sugar
 1/4 cup cornstarch
 zest of one lemon
 1/8 teaspoon ground allspice
 1/8 teaspoon ground cinnamon
 1/8 teaspoon kosher salt
 2 tablespoons of butter
Pie Crust
 2 tablespoons granulated sugar
 1 teaspoon salt
 2 sticks (1 cup) frozen butter
 12 tablespoons cold water
 sweet rice flour for rolling
Egg Wash
 1 large egg
 1 tsp sugar
 1 Tbsp milk or cream
1

Preheat your oven to 400°F

Pie Crust
2

In a medium bowl whisk together the crust dry ingredients

3

Using a box grater, quickly grate the butter into the bowl and toss it with your fingers to coat

4

Add the ice cold water and knead until it comes together and separate into two balls (one slightly larger than the other

5

On a lightly sweet rice floured piece of wax paper roll out the smaller ball to fit your 9" glass pie plate. (the wax paper will make it easier to flip the crust into the plate.) roll out the other ball of dough on wax paper and place both the dough line pie plate and the rolled out dough in the fridge while you make your filling.

Filling
6

In a large bowl whisk together the filling dry ingredients and lemon zest

7

Add the blueberries to the bowl of dry ingredients, coating them well.

Assembly
8

Add the filling to your dough lined pan, then cut the 2 tablespoons of butter into smaller chunks and dollop them on the pie filling.

9

Using a knife or pastry wheel cut the dough into strips and use them to make a lattice work pattern (start by adding all the strips laying in one direction with roughly a strip worth of space between then alternating over/under by gently folding back the dough)

10

Crimp the edges of the pie either using your knuckles/fingers or by pressing the edges together with a fork, if you find your fork or hands are sticking lightly coat them with rice flour

Egg Wash
11

Before placing the pie in the oven whisk together your egg wash ingredients and brush all exposed crust (this will help the pie get glossy and golden while it bakes. I usually brush it a second time part way through the baking process)

Baking
12

Bake the pie for 20 min at 400°F then drop the heat to 350°F and bake for another 45 min. I usually egg wash my pie crust a second time before the second bake time, if you find your pie is going to golden before it is finished you can cover it with a piece of aluminum foil.

13

Let cool for a few hours before serving so the filling has time to thicken.

Ingredients

Filling
 1 kg fresh blueberries (about 6 cups) if you use frozen blueberries thaw and drain excess liquid
 2/3 cup granulated sugar
 1/4 cup cornstarch
 zest of one lemon
 1/8 teaspoon ground allspice
 1/8 teaspoon ground cinnamon
 1/8 teaspoon kosher salt
 2 tablespoons of butter
Pie Crust
 2 tablespoons granulated sugar
 1 teaspoon salt
 2 sticks (1 cup) frozen butter
 12 tablespoons cold water
 sweet rice flour for rolling
Egg Wash
 1 large egg
 1 tsp sugar
 1 Tbsp milk or cream

Directions

1

Preheat your oven to 400°F

Pie Crust
2

In a medium bowl whisk together the crust dry ingredients

3

Using a box grater, quickly grate the butter into the bowl and toss it with your fingers to coat

4

Add the ice cold water and knead until it comes together and separate into two balls (one slightly larger than the other

5

On a lightly sweet rice floured piece of wax paper roll out the smaller ball to fit your 9" glass pie plate. (the wax paper will make it easier to flip the crust into the plate.) roll out the other ball of dough on wax paper and place both the dough line pie plate and the rolled out dough in the fridge while you make your filling.

Filling
6

In a large bowl whisk together the filling dry ingredients and lemon zest

7

Add the blueberries to the bowl of dry ingredients, coating them well.

Assembly
8

Add the filling to your dough lined pan, then cut the 2 tablespoons of butter into smaller chunks and dollop them on the pie filling.

9

Using a knife or pastry wheel cut the dough into strips and use them to make a lattice work pattern (start by adding all the strips laying in one direction with roughly a strip worth of space between then alternating over/under by gently folding back the dough)

10

Crimp the edges of the pie either using your knuckles/fingers or by pressing the edges together with a fork, if you find your fork or hands are sticking lightly coat them with rice flour

Egg Wash
11

Before placing the pie in the oven whisk together your egg wash ingredients and brush all exposed crust (this will help the pie get glossy and golden while it bakes. I usually brush it a second time part way through the baking process)

Baking
12

Bake the pie for 20 min at 400°F then drop the heat to 350°F and bake for another 45 min. I usually egg wash my pie crust a second time before the second bake time, if you find your pie is going to golden before it is finished you can cover it with a piece of aluminum foil.

13

Let cool for a few hours before serving so the filling has time to thicken.

Blueberry Pie
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