This homemade, gluten free, blueberry pie has a tart and sweet blueberry filling, sweetened with maple syrup and wrapped in a flaky, buttery gluten free crust.
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Dessert
Cuisine: American
Keyword: blueberry pie
Servings: 8
Author: Amy
Ingredients
GF Pie Crust - Adapted from Martha Stewart
1cupgluten-free all-purpose flourI use Bob's Redmill One for One Flour
2Tbscane sugar
1/2teaspooncoarse salt
1stick cold unsalted buttercut into small pieces and placed in freezer for 5-10 minutes
Cut up cold butter into small pieces and place in freezer for 5-10 minutes. In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture has no large pieces of butter remaining. Add egg and 1 tablespoons ice water, then pulse until well combined and dough holds together when squeezed, 1 minute. Add water one table spoon at a time if needed. Roll into a ball and place in the fridge or freezer for 5-10 minutes.
Pie Filling
Preheat oven to 375F. In a large bowl, add washed and dried fresh blueberries, GF flour, and cornstarch and mix. Add maple syrup and lemon juice and mix well.
On a very well floured counter, roll out dough until about 1-8-1/4 inch thick. Place in pie dish. Add pie filling to the center and fold over extra pie crust. In a small bowl, make an egg wash by scrambling one egg and brush over pie crust. Sprinkle with sugar. Bake for 50-60 minutes, until crust is golden brown. Cook and enjoy.