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Gluten Free Blueberry Pie

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Level: Intermediate

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Description

This gluten-free blueberry pie, topped with star cutouts, is a great spring pie to wow your family, friends, coworkers, neighbors—you get the idea. It’s sweet, tart, and savory all in one!

Ingredients

  • FOR THE DOUGH:
  • 2-½ cups Gluten Free Flour
  • 2 Tablespoons Sugar
  • 1 teaspoon Xanthan Gum
  • 1 teaspoon Salt
  • 12 Tablespoons Cold Butter
  • 2 whole Large Eggs
  • 4 teaspoons Vinegar
  • FOR THE FILLING:
  • ½ cups Sugar, For Blueberries
  • ¼ cups Gluten Free Flour
  • 1 Tablespoon Lemon Juice
  • ½ teaspoons Lemon Zest
  • ¼ teaspoons Cinnamon
  • 2-¼ pounds Fresh Blueberries
  • 2 Tablespoons Butter
  • FOR THE EGG WASH:
  • 1 whole Egg
  • 1 Tablespoon Milk

Preparation

For the dough:
1. Mix dry ingredients (flour, sugar, xanthan gum, salt.)
2. Chop cold butter into pats. Incorporate into dry ingredients.
3. Whisk together eggs and vinegar.
4. Add to dry ingredients, roll into ball.
5. Refrigerate for 1 hour prior to rolling, and let sit at room temperature 10 minutes before rolling.

For the filling:
1. Mix all ingredients except blueberries and butter.
2. Add blueberries and mix well.
3. Put blueberries into pie crust.
4. Top blueberries with butter pieces.
5. Top buttered blueberries with top crust (or crust stars).
6. Refrigerate 30 minutes (Preheat oven to 425ºF at this point).
7. Mix the egg and milk for the egg wash. Egg wash the top of the pie.
8. Place in oven for 20 minutes at 425ºF.
9. Lower heat to 350ºF and let bake 30-40 more minutes.

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