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Gluten-Free Blueberry Pie with Cornmeal Crust

Gluten-Free Blueberry Pie with Cornmeal Crust
  • Prep 45 min
  • Total 4 hr 0 min
  • Servings 8

Blueberries mixture sandwiched between cornmeal crusts for a delicious pie - perfect for dessert. ...MORE+ LESS-

Ingredients

Crust

1
cup white rice flour
1/2
cup tapioca flour
1/4
cup potato starch flour
1/2
cup cornmeal
2
tablespoons sugar
1
teaspoon xanthan gum
1/2
teaspoon salt
1/4
teaspoon pumpkin pie spice
1/2
cup very cold butter, cut into 1/2-inch pieces
1/4
cup very cold shortening, cut into 1/2-inch pieces
1/4
cup ice water

Filling

5
cups fresh blueberries (about 1 1/2 lb)
1/2
cup sugar
1/3
cup cornstarch
1
jar (12 oz) gluten-free blueberry preserves
1/4
cup butter, cut into small pieces
1
teaspoon grated lemon peel
1
tablespoon fresh lemon juice
1/8
teaspoon salt
1
egg, separated
1
tablespoon milk
1
tablespoon sugar

Steps

Hide Images
  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    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.

Expert Tips

  • Go ahead and eliminate the shortening and add 1/4 cup more butter. Feel free to use your favorite berry preserves or jam instead of blueberry.
  • Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
640
Calories from Fat
230
% Daily Value
Total Fat
25g
39%
Saturated Fat
13g
64%
Trans Fat
2g
Cholesterol
70mg
24%
Sodium
210mg
9%
Potassium
200mg
6%
Total Carbohydrate
100g
33%
Dietary Fiber
4g
17%
Sugars
48g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
2 Starch; 1/2 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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