Gluten & Dairy Free Blueberry Pie Recipe

I have been slowly learning to cope with my recently diagnosed intolerance’s. It’s not easy as I am sweets person and most baked goods are all flour. This weekend, I decided instead of using all those frozen blueberries in my freezer for smoothies, I was going to attempt to bake a pie. For anyone who knows me, this is hilarious as I have been the take out queen my whole life. I have never cooked nor had any desire to when I could just buy whatever it was I was craving. But no that I can longer do that. I am forced to learn to cook my own foods with special substitutions.

I found my recipe online on this amazing website Living Without, a magazine for people with food allergies and sensitivities. I have a feeling I will be using this website A LOT in the future.

INGREDIENTS

Filling

5  cups fresh wild blueberries
¾  cup sugar or organic evaporated cane juice
¼  cup cornstarch
2  tablespoons fresh lemon juice
1  teaspoon lemon zest
½  teaspoon salt
1  tablespoon rice milk, for brushing
1  tablespoon sugar, for sprinkling

Crust

2  cups gluten-free High-Protein Flour Blend
or gluten-free flour blend of choice
2  teaspoons xanthan gum
–  Pinch salt
2  tablespoons maple crystals or date sugar
or granulated sugar
8  tablespoons coconut oil
½  cup cold water
4  teaspoons cider vinegar

I had to buy a rolling pin- $10!!

I had to buy a rolling pin- $10!!

DIRECTIONS

1. Preheat oven to 350 degrees.

2. In a large bowl, mix blueberries, sugar, cornstarch, lemon juice, lemon zest and salt together until combined. Set aside.

3. Roll out pie crust into two 9 or 10-inch circles, according to instructions. Press bottom crust into pie pan.

4. Pour filling into prepared crust. Cover filling with top pie crust and crimp edges together. Slit top crust in several places for steam to vent. Brush pie crust with rice milk and sprinkle with sugar.

5. Chill pie in the freezer for about 30 minutes before baking.

6. Bake pie in preheated oven for about 60 minutes. Pie is done when hot blueberry filling is thick and begins to ooze through the vent holes.

It's not pretty- but it's mine!

It’s not pretty- but it’s mine!

And let me tell you – that pie was AMAZING! You would never know the crust wasn’t traditional. The filling was so tasty with that lemon zest. I ate two steaming hot pieces and then another piece for breakfast the next day.

I am urging you, even if you don’t have a food intolerance to try this recipe. Gluten and Lactose intolerances are becoming increasingly common and it would be nice to have a dessert for friends at parties.

2 Comments

  • Jeff October 4, 2013 at 4:17 pm

    Looks great .
    I just copied and pasted … I am going to try it 🙂
    thanks

    Reply
    • Betty LIVIN October 5, 2013 at 9:16 am

      That’s great!! Tell me how it turns out!

      Reply

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