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Gluten-Free Blueberry Pie with Cornmeal Crust
Gluten-Free Blueberry Pie with Cornmeal Crust
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Prep Time:
45 minutes
Total Time:
4 hours
Blueberry pie with cornmeal crust - a sweet treat for dessert.
Ingredients:
  • 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
  • 1/4 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
  • 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 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1 egg, separated
  • 1 tablespoon milk
  • 1 tablespoon sugar
Instructions:
  • Place the flours, cornmeal, 2 tablespoons of sugar, xanthan gum, 1/2 teaspoon of salt, and pumpkin pie spice in a food processor. Pulse using quick on-and-off motions until blended. Add 1/2 cup of butter and the shortening. Pulse until coarse crumbs form in about 5 seconds. Add water and pulse just until the dough comes together. Divide the dough in half, flatten each into a disk, and wrap in plastic wrap. Refrigerate until firm.
  • Combine blueberries, sugar, cornstarch, preserves, butter, lemon peel, lemon juice, and salt in a large bowl; set aside.
  • Prepare a baking sheet by lining it with foil and positioning it on the lower oven rack for easy cleanup. Preheat the oven to 375°F. Unwrap 1 dough disk and leave the remaining dough in the refrigerator. Place the dough between two sheets of parchment paper sprinkled with rice flour. Roll the dough into a 12-inch round that is about 1/4 inch thick. Gently remove the top layer of parchment paper, then flip the dough over. Peel off the second parchment paper and discard it.
  • Invert a 9-inch glass pie plate onto the dough round, flip it over, and gently press the dough into the plate, smoothing out any cracks. Beat an egg white in a small bowl, brush it over the dough, and then spoon the filling into the crust.
  • Unwrap the second dough disk and place it between two sheets of parchment paper generously sprinkled with rice flour. Roll the dough into a 12-inch round that is about 1/4 inch thick. Remove the top parchment paper, then carefully flip the dough onto the filling. Peel off the second sheet of parchment paper and discard it. Trim the crust to match the edge of the plate, crimp the edge with a fork to seal, and cut vents in the top crust. In a small bowl, beat the egg yolk and milk together. Brush this mixture over the dough, then sprinkle 1 tablespoon of sugar on top.
  • Bake for 1 to 1 hour and 10 minutes, or until the crust is golden and the filling is bubbly. Allow to cool completely on a cooling rack for about 2 hours.

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