Blueberry Pie - Gluten Free

This homemade, gluten free, blueberry pie has a tart and sweet blueberry
filling, sweetened with maple syrup and wrapped in a flaky, buttery gluten free
crust.

Servings: 8

Author: Amy

Prep Time:
30 minutes

Cook Time:
1 hour

Total Time:
1 hour, 30 minutes

Course:

Dessert

Cuisine:

American

Keywords:

Blueberry Pie

Instructions

1 Cut up cold butter into small pieces and place in freezer for 5-10 minutes. In a
food processor, pulse flour, sugar, and salt until combined. Add butter and
pulse until mixture has no large pieces of butter remaining. Add egg and 1
tablespoons ice water, then pulse until well combined and dough holds together
when squeezed, 1 minute. Add water one table spoon at a time if needed. Roll
into a ball and place in the fridge or freezer for 5-10 minutes.
2 Preheat oven to 375F. In a large bowl, add washed and dried fresh blueberries,
GF flour, and cornstarch and mix. Add maple syrup and lemon juice and mix well.
3 On a very well floured counter, roll out dough until about 1-8-1/4 inch thick.
Place in pie dish. Add pie filling to the center and fold over extra pie crust.
In a small bowl, make an egg wash by scrambling one egg and brush over pie
crust. Sprinkle with sugar. Bake for 50-60 minutes, until crust is golden brown.
Cook and enjoy.

Blueberry Pie - Gluten Free

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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