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Gluten-Free Blueberry Pie with Cornmeal Crust

Blueberries mixture sandwiched between cornmeal crusts for a delicious pie - perfect for dessert.

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  • Prep Time 45 min
  • Total Time 4 hr 0 min
  • Servings 8

Ingredients

Crust

1
cup white rice flour
1/2
cup tapioca flour
1/4
cup potato starch flour
1/2
cup cornmeal
2
tablespoons sugar
1
teaspoon xanthan gum
1/2
teaspoon salt
1/4
teaspoon pumpkin pie spice
1/2
cup very cold butter, cut into 1/2-inch pieces
1/4
cup very cold shortening, cut into 1/2-inch pieces
1/4
cup ice water

Filling

5
cups fresh blueberries (about 1 1/2 lb)
1/2
cup sugar
1/3
cup cornstarch
1
jar (12 oz) gluten-free blueberry preserves
1/4
cup butter, cut into small pieces
1
teaspoon grated lemon peel
1
tablespoon fresh lemon juice
1/8
teaspoon salt
1
egg, separated
1
tablespoon milk
1
tablespoon sugar

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.
  • 6 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.

EXPERT TIPS

Expert Tips

Go ahead and eliminate the shortening and add 1/4 cup more butter. Feel free to use your favorite berry preserves or jam instead of blueberry.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
640
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
13g,
13%
Trans Fat
2g
2%
),
Cholesterol
70mg
70%;
Sodium
210mg
210%;
Total Carbohydrate
100g
100%
(Dietary Fiber
4g
4%
  Sugars
48g
48%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
10%;
Calcium
4%;
Iron
6%;
Exchanges:
2 Starch; 1/2 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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