Gluten-Free Blueberry Pie
Make your own gluten-free pie crust and fill it with a plump and juicy blueberry filling. Serve it alone or with a scoop of vanilla ice cream.
Serves: 8Hands-on: 30 minutesTotal: 6 hours 30 minutesDifficulty: Medium
- ¾ cup sorghum flour
- ¾ cup arrowroot starch
- ½ tsp. salt
- ¼ tsp. xanthan gum
- ½ cup vegetable shortening
- 1 large egg
- ¼ cup sugar
- 1½ Tbsp. cornstarch
- 1 tsp. ground cinnamon
- 2 tsp. lemon juice
- ¼ cup water
- 6 cups fresh blueberries
- 3 Tbsp. butter, thinly sliced
- In a large bowl, whisk together sorghum flour, arrowroot starch, salt, and xanthan gum. Using a pastry blender or a knife and fork, cut in shortening throughout the flour until it resembles small peas. Make a well in the center of the flour and add the egg and 1 tablespoon ice-cold water. Mix with a fork until the dough gathers up into a ball. Shape dough into a round disk, cover with plastic wrap, and refrigerate at least 1 hour.
- Preheat oven to 350°F.
- Using a rolling pin, roll out dough into a 12" circle onto a flat surface liberally dusted with sorghum flour. Transfer a 9" pie plate. Leave an inch of dough hanging beyond the rim of the pan. Cut off any extra dough, fold the edge under itself, and crimp the edges with your fingers.
- In a medium saucepan over medium heat, combine sugar, cornstarch, cinnamon, lemon juice, and water. Cook, stirring constantly, for 5–7 minutes, or until mixture thickens. Add blueberries and cook for 2 additional minutes, stirring constantly. Pour blueberry mixture into prepared pie shell. Dot slices of butter evenly over pie filling.
- Place the pie on a baking sheet and bake for 25–30 minutes, or until the filling is hot and bubbly. Cool for 30 minutes on a wire rack and then chill for 4 hours before serving.