-
1
To make the crust:
-
2
1.
-
3
In your food processor add the flour, salt and sugar.
-
4
Pulse until combined.
-
5
Next, add in the cubed butter and pulse until a crumb starts to form with pea sized chunks.
-
6
2.
-
7
While pulsing continuously, slowly add in your ice cold water.
-
8
Depending on the weather that day you might need the listed amount or you might need a little more or even a little less.
-
9
As soon as the crust starts to clump together and form into dough, youre done.
-
10
Do not over mix or add too much water.
-
11
You want the crust to clump and hold together when you squeeze between fingers.
-
12
3.
-
13
Flour a counter with more gluten-free flour.
-
14
Add dough to surface and bring together with your hands.
-
15
Gently and quickly form into a disk without kneading and then roll it out until its 1/4 thick.
-
16
4.
-
17
Carefully roll dough around your rolling pin, bring it over your pie pan, and unroll across the top.
-
18
This is the best way to make sure crust doesnt rip or tear.
-
19
If it does do so, simply pinch it back together.
-
20
5.
-
21
Cut off excess dough, leaving a little overhang.
-
22
Excess dough can be baked and turned into snacks!
-
23
Next, fold that overhang under itself so that you have a nice smooth edged crust and crimp as you see fit.
-
24
6.
-
25
Place dough in the fridge to chill and rest for 30 minutes.
-
26
While dough is resting, preheat oven to 425 degrees F and make the gluten-free blueberry filling:
-
27
1.
-
28
In a large bowl, add your defrosted frozen blueberries as well as the juice that collected in blueberry bag, sugar, flour, vanilla and lemon juice.
-
29
Mix together until completely combined and all the flour lumps are gone.
-
30
2.
-
31
Set filling into the fridge to chill.
-
32
While that is chilling, make the gluten-free crumb topping:
-
33
1.
-
34
Add all the ingredients to a food processor and pulse until a crumb forms with pea sized chunks.
-
35
You can also do this by hand in a large bowl with a fork or pastry cutter.
-
36
Just work the butter into the sugar, flour and salt until crumbs form.
-
37
Set aside.
-
38
Now lets put everything together:
-
39
1.
-
40
Carefully add blueberry filling to your chilled pie crust.
-
41
Make sure to scrape the bowl.
-
42
2.
-
43
Cover entire surface of filling with your crumb mixture.
-
44
Pile it on there and make sure surface is a nice even layer.
-
45
If there is any crumb mix left over, store it in the fridge in an airtight container for up to a week or in the freezer for months!
-
46
3.
-
47
Place pie on a tin foil lined baking sheet and bake in the center of your preheated oven for 15 minutes.
-
48
If your crust starts to brown quicker than your filling is cooking, you can cover the crust with a handy pie crust shield to help protect the surface while it continues to bake.
-
49
Or you can carefully cover edges with tin foil.
-
50
4.
-
51
Once the 15 minutes is up, turn heat down to 350 degrees F and bake pie another hour more, or until topping is golden brown and filling is gently bubbling and puffed.
-
52
Make sure to turn the pan halfway through baking to ensure even baking and browning.
-
53
Remove it from the oven and allow to sit on baking sheet until cool to the touch.
-
54
Then remove and allow to cool completely and set up, before serving.
-
55
Notes: 1.
-
56
Makes one 8 pie.
-
57
2.
-
58
Results may vary depending on the type of gluten-free flour used.
-
59
Make sure you know and love your gluten-free flourl.
-
60
I recommend using Cup 4 Cup for best results.
-
61
3.
-
62
Filling and crumb recipe adapted from countryliving.com.
