GLUTEN-FREE BLUEBERRY PIE WITH CORNMEAL CRUST
Blueberries mixture sandwiched between cornmeal crusts for a delicious pie - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 8
Number Of Ingredients 22
Steps:
- In food processor, place flours, cornmeal, 2 tablespoons sugar, the xanthan gum, 1/2 teaspoon salt and the pumpkin pie spice. Cover; pulse, using quick on-and-off motions, until blended. Add 1/2 cup butter and the shortening. Cover; pulse until coarse crumbs form, about 5 seconds. Add water; pulse just until dough comes together. Divide dough in half; flatten each into a disk. Wrap in plastic wrap; refrigerate until firm.
- In large bowl, toss blueberries, 1/2 cup sugar, the cornstarch, preserves, 1/4 cup butter, lemon peel, lemon juice and 1/8 teaspoon salt; set aside.
- Line cookie sheet with foil; place on lower oven rack to catch any drips. Heat oven to 375°F. Unwrap 1 dough disk (keep remaining dough refrigerated until ready to use). Between 2 sheets of cooking parchment paper generously sprinkled with rice flour, roll dough into 12-inch round about 1/4 inch thick. Carefully peel off top piece of parchment paper; replace paper and turn round over. Peel off parchment paper from second side of dough and discard.
- Place upside-down 9-inch glass pie plate on dough round. Turn plate with dough over; remove parchment paper and discard. Pat dough into plate, pressing together any cracks or tears. In small bowl, beat egg white. Brush over dough. Spoon filling into crust-lined plate.
- Unwrap second dough disk. Between 2 sheets of cooking parchment paper generously sprinkled with rice flour, roll dough into 12-inch round about 1/4 inch thick. Carefully peel off top piece of parchment paper; invert dough onto filling. Peel off parchment paper from second side of dough and discard. Using sharp knife, trim crusts even with edge of plate; crimp edge with fork to seal. Cut vents in top crust. In small bowl, beat egg yolk and milk. Brush over dough. Sprinkle with 1 tablespoon sugar.
- Bake 1 hour to 1 hour 10 minutes or until crust is golden and filling is bubbly. Cool completely on cooling rack, about 2 hours.
Nutrition Facts : Calories 640, Carbohydrate 100 g, Cholesterol 70 mg, Fat 5, Fiber 4 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 48 g, TransFat 2 g
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Basit Bacha
[email protected]This recipe is a waste of time and ingredients. Don't bother making it.
Chytianna Boclair
[email protected]I followed the recipe exactly, but my pie turned out terrible. I'm not sure what went wrong.
Oseya Linda
[email protected]This pie was a disappointment. The crust was tough and the filling was bland. I won't be making this again.
Lucky Johnny
[email protected]The crust was a little dry, but the blueberry filling was delicious. I think I'll try a different crust recipe next time.
inderjeet kaur
[email protected]This pie is a bit too sweet for my taste, but it's still a solid recipe. I might try reducing the amount of sugar next time.
Afendi Adem
[email protected]I'm not a baker, but this recipe was easy to follow and the pie turned out great. I'll definitely be making it again.
Angle Rimjim
[email protected]This pie is so good, even my gluten-eating friends loved it!
sarfaraz ehmad268
[email protected]I've made this pie several times now, and it's always a success. It's a great recipe to have on hand for when you need a quick and easy dessert.
Sheikh Abid Ali
[email protected]This pie is perfect for a summer gathering. It's light and refreshing, and the blueberries are always a crowd-pleaser.
Bright Jerry
[email protected]I love the combination of blueberries and cornmeal in this pie. It's a unique and delicious twist on a classic recipe.
Aiman noor
[email protected]This pie was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious pie that everyone enjoyed.
Hamzah Salifu
[email protected]I'm not usually a fan of gluten-free desserts, but this pie changed my mind. It was so delicious and satisfying, I couldn't tell the difference from a regular pie.
CAROL MUMBUA
[email protected]This pie was a hit at my last potluck! Everyone loved the unique flavor of the cornmeal crust and the gooey blueberry filling. I'll definitely be making it again.
rhoda hazelwood
[email protected]I've tried many gluten-free pie crusts, but this cornmeal one is definitely my favorite. It's so easy to work with and doesn't crumble apart. The blueberry filling is also perfect - not too sweet and not too tart.
Derrick Ortega
[email protected]This gluten-free blueberry pie was a delight! The cornmeal crust was a nice twist on the classic recipe, adding a subtle sweetness and crunch. The filling was bursting with juicy blueberries, and the hint of lemon zest brightened up the flavor. Overa