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Gluten-Free Blueberry Pie Recipe Easy

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Until The Thin Lady Sings Quick GlutenFree SugarFree Blueberry Pie
Until The Thin Lady Sings Quick GlutenFree SugarFree Blueberry Pie from www.untilthethinladysings.blogspot.com.au

Description

This gluten-free blueberry pie recipe is an easy and delicious dessert that will impress your guests. The crunchy crust is made with gluten-free flour and almond flour, while the juicy blueberry filling is sweetened with honey and spiced with cinnamon. This recipe is perfect for those who are following a gluten-free diet or simply want to enjoy a healthier version of a classic dessert.

Prep Time

Preparation time for this recipe is approximately 30 minutes.

Cook Time

Cooking time for this recipe is approximately 1 hour.

Ingredients

For the crust:
  • 1 1/2 cups gluten-free flour
  • 1/2 cup almond flour
  • 1/4 cup honey
  • 1/2 cup unsalted butter, chilled and cubed
  • 1 egg yolk
  • 1/4 teaspoon salt
For the filling:
  • 6 cups fresh blueberries
  • 1/2 cup honey
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon

Equipment

  • 9-inch pie dish
  • Rolling pin
  • Large mixing bowl
  • Measuring cups and spoons

Method

For the crust:
  1. Preheat the oven to 375°F.
  2. In a large mixing bowl, combine the gluten-free flour, almond flour, honey, and salt.
  3. Using a pastry cutter or a fork, cut in the chilled butter until the mixture resembles coarse crumbs.
  4. Stir in the egg yolk and mix until the dough comes together.
  5. Press the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
  6. On a lightly floured surface, roll out the dough to fit a 9-inch pie dish.
  7. Transfer the dough to the pie dish and trim the edges. Set aside.
For the filling:
  1. In a large mixing bowl, combine the blueberries, honey, cornstarch, lemon juice, and cinnamon.
  2. Pour the blueberry mixture into the prepared pie crust.
  3. Bake for 50-60 minutes, or until the filling is bubbling and the crust is golden brown.
  4. Let the pie cool completely before serving.

Notes

  • If the edges of the pie crust start to brown too quickly, cover them with foil.
  • You can use frozen blueberries instead of fresh, but be sure to thaw them before using.
  • If you prefer a sweeter pie, you can add more honey to the filling.

Nutrition Info

This recipe yields approximately 8 servings. Each serving contains the following:
  • Calories: 345
  • Total fat: 17g
  • Saturated fat: 8g
  • Cholesterol: 56mg
  • Sodium: 90mg
  • Total carbohydrates: 48g
  • Dietary fiber: 4g
  • Sugars: 30g
  • Protein: 3g

Recipes FAQ

Can I use a different type of fruit? Yes, you can use any fruit that you like. Just be sure to adjust the amount of sweetener and thickener accordingly. Can I make this pie ahead of time? Yes, you can make this pie up to 1 day ahead of time. Just be sure to store it in the refrigerator until you are ready to serve it. Can I freeze this pie? Yes, you can freeze this pie for up to 3 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil before freezing.

Recipe Tips

  • Be sure to use chilled butter when making the crust. This will help to create a flaky and tender crust.
  • Do not overmix the dough, as this can result in a tough crust.
  • Let the pie cool completely before slicing, as this will help the filling to set.
  • Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.

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