Gluten Free & Dairy Free Pie Crust

IMG_9353

I am definitely having end-of-summer blues! It has been an amazing summer here in Connecticut and it is tough to believe it has just about ended. Lucky for me, pie season is right around the corner. With the days getting (slightly) cooler and a freezer full of blueberries, I decided to buckle down and create an incredible pie dough that was worth its weight in the gluten-free community.

For those of you who know what a challenge that is, worry no longer! Make this recipe and you will impress even the gluten-loving in your life! I advise two tricks to this delicate dough; first get the right flour. While moseying down the organics aisles, I discovered that Bobs Red Mill has a new 1 for 1 flour. Let me be the first to tell you, it is OUT OF THIS WORLD. Use it! Second, and this is a given for most bakers, do not over work the dough. The more crumbly, the better.

IMG_9346

Gluten Free Pie Dough: 

2 1/4 c Bobs Red Mill Flour

1 T Sugar

1 c Organic, All Natural Shortening

1 T Apple Cider Vinegar

1 Pinch Salt

Ice Water

Dash of Nutmeg

Almond Milk (for “egg wash”)

Sugar for Top

For the Inside:

4 c Blueberries

1.5 c Sugar

1 T Lemon Zest

2 T Lemon Juice

2 T Cornstarch

For the crust, combine all dry ingredients. Add the shortening then flake and rub until the dough is crumbly. Add three tablespoons of the ice water mixed with the vinegar a little at a time, until barely combined. Form into a disk and chill for an hour. Halve and roll out the dough between two pieces of parchment. If the dough becomes sticky, pop it in the freezer for a minute to chill. Once rolled out, put the top in the freezer, lying flat. “Butter” and sugar the pie dish, put the bottom piece in, and place in freezer. Now, start the filling. Thaw blueberries a little, and combine all ingredients. Put in middle of pie and put the top on. Crimp together the top and bottom. Wash the top with the almond milk, and sugar the top. Make cut outs if desired, or just make a few slits.

Preheat the oven to 350 F and put the pie in the freezer until the oven is ready. Place a piece of foil down to catch any blueberry juices bubbling over. Put the pie in and bake until top is golden and juices are bubbling; about 1.5 hours. Cool for at least four hours and enjoy! This delicate pie tastes amazing with a coconut milk ice cream.
IMG_3979

IMG_3987

Blueberry Pie with Almond Crust

Recently, we went blueberry picking at a friends. Well after getting home and washing the 15 pounds of blueberries we seemed to accumulate, I began getting crafty. Continue reading