Sunday, May 15, 2011

From Scrach Gluten and Corn Free Blueberry Pie

 I don't know about your family but in mine there are a few of us with food allergies. So when we all get together for a dinner we have to work with what everyone can have. I have used this crust for a few different pies now and it has always turned out great! It's so good that the gluten eaters don't even notice :) and the kids like it too, which is always a plus! I hope you enjoy this recipe as much as my family does :)




Ingredients: For Crust

  • 1 1/4 cup white rice flour
  • 1/2 cup arrowroot starch
  • 1/4 cup amaranth flour
  • 1 tablespoon cane sugar (OMIT sugar if making a savory filling)
  • 1/4 teaspoon  guar gum
  • 1/4 teaspoon salt
  • 1 tablespoon ice water
  • 1 large, lightly beaten egg
  •  3/4 cup of unsalted butter

  1.  Measure dry ingredients into a large mixing bowl. Use a large whisk to thoroughly blend ingredients.
  2. Add the cold butter and mix with a dough blender until the butter is reduced to the size of peas and the mixture looks like coarse, dry crumbs.
  3. Add the lightly beaten egg and mix just until egg is incorporated into the flour-butter mix.
  4. Add 1 tablespoon of ice water and mix till incorporated. Squeeze a small amount of the dough in your hand. If it holds together don't add more water. If the dough is too crumbly and dry, add 1/4 teaspoon additional ice water and continue mixing. Check the consistency of the dough again. If the dough holds together and you can form a ball don't add more water. Adding too much water will make the dough sticky and harder to roll out and shape.
  5. Scrape the dough, which will look crumbly, on a clean, gluten free work surface covered with waxed paper. Gather the crumbly dough into a ball. Flatten to a large disk shape. Wrap in waxed paper and refrigerate for at least one hour before rolling out the dough. At this stage, the dough can be frozen. Place wax paper wrapped dough in a freezer bag, label and freeze for future use.
  6. To Roll Dough: Remove dough from refrigerator and place dough between two sheets of waxed paper. Let dough sit just until it's soft enough to roll. When workable, roll lightly from the center outward, working to make a circle about 10-inches in diameter and about 1/8-inch thick. If the dough should get too warm and sticky, place it in the freezer for several minutes and then continue rolling it.
  7. Peel top sheet of wax paper from the dough and carefully flip the dough, on the remaining sheet of waxed paper, over pie plate. Gently peel the waxed paper from the dough.
  8. Gently press the dough into the pie plate.
  9. Trim edges with knife and crimp edge with a fork or using your favorite method.
  10. Pie crust is ready to fill or par bake (partially bake) as desired.
  11. To par bake the crust, preheat oven to 350 degrees. Use a fork to pierce the crust- this will prevent the crust from bubbling up while baking. Or, line the dough with parchment paper and fill the plate with dry beans or pie weights. Bake the crust for about 15 minutes, or until lightly golden.
how it should look like after adding and mixing all the ingredients

nicely rapped up

When you roll it out you will find that this dough has a tendency to split don't worry when you get it into the pie plate you can make it beautiful :)

see all pretty and ready for the filling

Ingredients: for Blueberry Filling

  • 3 cups of blueberries fresh or frozen
  • 1 cup sugar
  • 2 tablespoons arrowroot starch
  • ½ cup unsalted butter or margarine


Preheat oven to 350 degrees

In a large saucepan combine blueberries, sugar, starch, and butter; bring to a boil and then reduce the heat to simmer. Simmer the mixture for approximately 5 to 10 min. just until thickened. Pour berry mixture into the unbaked pie crust and bake for 35 min or until golden brown.

What the cooked mixture looks like
Ready to go into the oven

Mmmmm..... It smells, looks and tastes so good :)

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