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Gluten-Free Blueberry Pie with Cornmeal Crust

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Gluten-Free Blueberry Pie with Cornmeal Crust
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  • Prep 45 min
  • Total 4 hr 0 min
  • Servings 8
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Blueberries mixture sandwiched between cornmeal crusts for a delicious pie - perfect for dessert.
By Betty Crocker Kitchens
Updated Mar 8, 2013

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

640 Calories, 25g Total Fat, 4g Protein, 100g Total Carbohydrate, 48g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
640
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
13g
64%
Trans Fat
2g
Cholesterol
70mg
24%
Sodium
210mg
9%
Potassium
200mg
6%
Total Carbohydrate
100g
33%
Dietary Fiber
4g
17%
Sugars
48g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
6%
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 Choice
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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