Blueberry Pie (Gluten Free)
Here in Arizona, there is a shop that makes the best pies. Before I knew I was a Celiac I would eat this pie and my ignorance was bliss. That pie was good! And those were the days. But no more…
Since then I have wanted to create a great gluten free blueberry pie to mimic that old favorite of mine. If you are a fan of blueberry pies, I definitely encourage you to give this one a try. It isn’t beautiful. It was a toss together, but it was so yummy. The little bit of lemon brightens it up beautifully. The crust is nice and flaky. If you miss a good pie crust this one is a delicious go to. We use it for almost every pie we do. Enjoy!
2 nine inch round gluten free pie crusts
7 cups blueberries
1/2 plus tablespoons sugar
2 tablespoons cornstarch
zest of one lemon
1/4 cup lemon juice
1 egg beaten with 1 tablespoon milk or cream, for egg wash
Preheat the oven to 400° F. Line a sheet pan with parchment paper.
Mix the blueberries, 1/2 cup of sugar, cornstarch, lemon zest and lemon juice in a large bowl. Let the flavors marinate for at least 10 minutes.
Take this time to roll out your pie crust. We recommend, (and that’s a kind word for demand), that when rolling gluten free crusts, you roll the crusts between two sheets of plastic or parchment paper. That’s basically the only way you’ll get it to roll without cracks and the only way you’ll be able to lay it on top of the pie without it ripping.
Place one of the pie crusts in the pan, line it with parchment and fill it with beans. Bake for 8-10 minutes or until golden. (Putting the beans in the crust will keep it from shrinking and bubbling).
When the crust is browned, take it out of the oven and spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you get all the liquid. Careful place the second pie crust on top of the blueberries. Cut the excess dough off at the edge of the pie plate. Brush the top crust with the egg wash, cut slits for steam to escape, and sprinkle with sugar.
Place the pie on a sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. If the crust is too brown but the filling is still undone, cover with aluminum foil.
When the pie is done, allow it to cool. Serve warm or at room temperature.