Blueberry Pie - Gluten Free
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.
GF Pie Crust - Adapted from Martha Stewart
- 1 cup gluten-free all-purpose flour I use Bob's Redmill One for One Flour
- 2 Tbs cane sugar
- 1/2 teaspoon coarse salt
- 1 stick cold unsalted butter cut into small pieces and placed in freezer for 5-10 minutes
- 1 large egg
- 1 to 3 tbs ice water
Blueberry Pie Filling
- 4 cups fresh blueberries- rinsed and patted dry
- 1/2 cup maple syrup like this one
- 1 tsp cornstarch like this one
- 2 Tbs GF flour
- 1/2 tbs lemon juice
- ~1tbs extra sugar to top crust
- 1 egg to make egg wash
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.
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.