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Gluten Free Blueberry Pie
Prep time
Cook time
Total time
Gluten Free Blueberry Pie
Author: Jan Withington
Recipe type: Dessert
Serves: 6
Ingredients
- FILLING:
- 2 pounds fresh blueberries, rinsed and drained
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 6 tablespoons Clabber Girl Cornstarch - gluten free
- ¼ teaspoon salt
- ¾ cup granulated sugar, plus 1 tablespoon
- 1 egg, beaten
- 1 tablespoon water
- CRUST:
- Follow the pie crust recipe. Cut the 2nd half of the crust into strips. Calculate how much strips you need to cover the top of the pie.
Instructions
- Preheat oven to 375 degrees F. Place a rimmed baking pan in the oven to warm it up as well.
- Combine blueberries, cornstarch, lemon zest, lemon juice, ¾ cup sugar and salt in a large bowl. Let it sit for 15 minutes. Scoop the blueberry mixture into the pie pan. In a small bowl, whisk together the egg and water. Gently place the strips of pie crust over the blueberries crisscrossing to form a lattice. Press the crust along the edges. Brush with egg wash and sprinkle the remaining sugar on top.
- Place the pie on the baking pan. Bake for 1 hour and 15 minutes or until the crust becomes light brown and the blueberries are bubbly. Let it cool for few hours about 4 to 5 before slicing otherwise the filling will be runny. Serve
Notes
Use organic blueberries if possible.
