GLUTEN-FREE BLUEBERRY PIE WITH CORNMEAL CRUST
Blueberries mixture sandwiched between cornmeal crusts for a delicious pie - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 8
Number Of Ingredients 22
Steps:
- In food processor, place flours, cornmeal, 2 tablespoons sugar, the xanthan gum, 1/2 teaspoon salt and the pumpkin pie spice. Cover; pulse, using quick on-and-off motions, until blended. Add 1/2 cup butter and the shortening. Cover; pulse until coarse crumbs form, about 5 seconds. Add water; pulse just until dough comes together. Divide dough in half; flatten each into a disk. Wrap in plastic wrap; refrigerate until firm.
- In large bowl, toss blueberries, 1/2 cup sugar, the cornstarch, preserves, 1/4 cup butter, lemon peel, lemon juice and 1/8 teaspoon salt; set aside.
- Line cookie sheet with foil; place on lower oven rack to catch any drips. Heat oven to 375°F. Unwrap 1 dough disk (keep remaining dough refrigerated until ready to use). Between 2 sheets of cooking parchment paper generously sprinkled with rice flour, roll dough into 12-inch round about 1/4 inch thick. Carefully peel off top piece of parchment paper; replace paper and turn round over. Peel off parchment paper from second side of dough and discard.
- Place upside-down 9-inch glass pie plate on dough round. Turn plate with dough over; remove parchment paper and discard. Pat dough into plate, pressing together any cracks or tears. In small bowl, beat egg white. Brush over dough. Spoon filling into crust-lined plate.
- Unwrap second dough disk. Between 2 sheets of cooking parchment paper generously sprinkled with rice flour, roll dough into 12-inch round about 1/4 inch thick. Carefully peel off top piece of parchment paper; invert dough onto filling. Peel off parchment paper from second side of dough and discard. Using sharp knife, trim crusts even with edge of plate; crimp edge with fork to seal. Cut vents in top crust. In small bowl, beat egg yolk and milk. Brush over dough. Sprinkle with 1 tablespoon sugar.
- Bake 1 hour to 1 hour 10 minutes or until crust is golden and filling is bubbly. Cool completely on cooling rack, about 2 hours.
Nutrition Facts : Calories 640, Carbohydrate 100 g, Cholesterol 70 mg, Fat 5, Fiber 4 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 48 g, TransFat 2 g
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Habibbo Bochrb
[email protected]I'm so glad I found this recipe! I've been looking for a gluten-free blueberry pie recipe for a long time.
Spencer Martinez
[email protected]This recipe is a keeper! I'll definitely be making it again.
Augusta Kazinja
[email protected]I'm not a huge fan of blueberries, but I really enjoyed this pie. The filling was sweet and tart, and the crust was flaky and buttery.
Nazif Maloku
[email protected]This pie is perfect for a summer picnic or potluck.
Ella Morton
[email protected]I made this pie for a gluten-free friend and they loved it! They said it was the best gluten-free pie they'd ever had.
Edith Nayebare
[email protected]I found this recipe to be a bit bland. I think it could use some more spices or extracts to give it more flavor.
Meghla Meghla
[email protected]This pie was a bit too sweet for my taste, but the crust was really good.
Yasmen Azimi
[email protected]I love the cornmeal crust on this pie. It gives it a nice crunch and a slightly nutty flavor.
Md Ejhar
[email protected]This recipe was easy to follow and the pie turned out great! I used fresh blueberries from my garden and they were so delicious in the filling.
LaQuita Watson
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The crust is flaky and the filling is sweet and tart. It's the perfect summer dessert!
Rojma Khatun
[email protected]This blueberry pie was a total hit! The cornmeal crust was a unique and delicious twist on the classic, and the filling was bursting with fresh, juicy blueberries. I highly recommend this recipe to anyone looking for a gluten-free dessert that's both