How To Make Blueberry Pie

Gluten- Free Vegan Blueberry Pie {Refined Sugar- Free}Made you pie! Delicious gluten- free vegan blueberry pie, no less! Hands up: who wants a slice? About a week ago Amanda from the beautiful Heart. Beet Kitchen blog inspired me with her delicious recipe for gluten- free waffles with blueberry cardamom sauce. But my waffle maker is MIA at the moment, plus the recipe had eggs {so nevermind…}, and yet those saucy blueberries looked so good! I had a huge bag of frozen wild blueberries on hand I’ve been saving for a pie, and I could already hear the blueberry cardamom spiced pie beckoning…So inspired as I was, off to work I went and ended up with this beauty.

And no lie, I’m pretty sure this is the first time in years {!} I’ve tasted a gluten- free, dairy- free, egg- free pie crust that tasted real. Like really REAL, ya know? Pie crusts are always tough for me. There’s something terrifying about transferring a rolled out crust into a pan. I know it’s normal to get rips and tears in the process even with traditional dough, but just the possibility of that happening bothers me.

It’s like I’m scared it’ll crumble or tear beyond repair in the process — even though it hardly ever happens, I still get pretty tense every time I make a pie… Anyone else feels that way? I’m really not sure where this “perfect crust” pressure came from. In fact, I’m pretty sure the whole beauty of a pie as a dish is that it’s meant to be rustic, simple, homely. Still, I get tense.

So I hereby present to you a pie crust that requires no rolling. Chicken Noodle Soup With Potatoes. No chance of it breaking, crumbling, or collapsing. It’s the easiest crust in the world {and easiest pie altogether for that matter}. Yet it’s as REAL as it gets. And it’s as delicious as it looks! So roll up your sleeves and let’s get to it!

Print. Ingredients. Crust: 2¼ cups of my gluten- free flour blend {Combine 1¼ cups brown rice flour, ½ cup tapioca starch, ½ cup sweet sticky rice flour,  ½ tsp guar gum} {or if using store- bought, I highly recommend using just 2 cups of Pamela’s Artisan Flour Blend}1 cup non- dairy butter. Filling: 4 cups blueberries {I used frozen wild blueberries}½ cup maple syrup. Is All Corn Gmo. I used ½ tsp personally, but please see notes first}Instructions. Preheat oven to 3.

F. Oil a 9″ pie plate and set aside. Place all pie crust ingredients into a food processor {start with 6 tbsp water, and only add more if dough is too dry} and process until the mixture somewhat forms into a ball. Scoop everything out and transfer into the prepared pie plate. Use your hands to press the dough into a pie base shape, spreading it everywhere evenly and making sure there are no rips or tears anywhere. Shape the edges to look pretty {I just crimped it down with my fingers to create a subtle wavy effect}.

Set aside aside. Place all filling ingredients into a mixing bowl and toss to combine. Pour into the prepared pie crust. Bake in a preheated oven for 4.

We love how the cinnamon-scented streusel topping lets the juicy berries peek through. So I just love crumble pies and I think you will love them too once you see how easy and quick these are to make. This 6 Ingredient Blueberry Blackberry Pie is also. Use up summer's fresh blueberries in this buttery, juicy, and completely delicious blueberry crumble pie. It tastes even better with ice cream on top! Let this slab pie cool completely, then freeze it for up to 2 months. Thaw it at room temperature and reheat it in a 350-degree oven for 25 minutes. Or, to make a pie.

Remove and allow the pie to cool on a wire rack. If you love your pie hot, dig in {it will be saucy!}, or place it in the fridge once it has cooled a little and it will firm up by the morning. It’s delicious either way — enjoy it whatever way you like!

Notes. A note on thickening: I like my pie a little runny, so I used very little thickener here {only 1 tbsp tapioca}. I also chill my pie though, which helps it set {chilled this one overnight}. My first slice was a tad runny, but the rest of the slices were clean and easy to serve.

If you want your pie firmer/slice neater, here are 2 options: 1. Both techniques worked well for me in the past. A note on the cardamom: I used ¼ a tsp cardamom in my pie and I was absolutely in love with it. I know it’s a strong flavor though and I got some mixed reactions on it — my friends were evenly divided on the verdict.

Those that loved it, LOVED it, and those that didn’t like the cardamom were vehemently opposed to it in the pie. Personally, I had a hard time keeping away from it, but I do understand the reaction — I have my anti- cardamom moments too {like when it kept being added to my coffee against my will while traveling in Greece… Or when you accidentally bite into a pod in an Indian dish… So you see, I get it. But I still thought it was delicious in this pie!}. So, I leave it entirely up to you. If you want to play it safe and are unsure about the cardamom, leave it out {maybe up the cinnamon by ½ a tsp instead}. If you like to live dangerously — then give cardamom a chance : ).

Or go half way and only add a teensy pinch and see how it goes. Either way — it’s still blueberry pie, and it’ll be delicious no matter what way you go! Happy baking! Audrey~~Disclaimer: this post contains an affiliate link to the gluten- free flour blend used.

Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center.

Dot with butter. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.