Gluten-Free Blueberry Pie

Name: Gluten-Free Blueberry Pie
Yield: makes 1 9-inch pie
Ingredients: 6 cups fresh or frozen blueberries; 3/4 cup granulated sugar; 1/4 cup Basic Gluten-Free Flour Mix (page 19); 1/8 teaspoon salt; 2 tablespoons freshly squeezed lime juice; 2 tablespoons dairy-free, soy-free vegetable shortening; 3 cups Basic Gluten-Free Flour Mix (page 19); 6 tablespoons sweet rice flour; 3 tablespoons confectioners’ sugar; 1 1/2 teaspoons xanthan gum; 3/4 teaspoon salt; 1 1/4 cups dairy-free, soy-free vegetable shortening; 4 1/2 teaspoons Ener-G egg replacer mixed with 6 tablespoons rice milk; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon rice milk, for brushing top crust; 1 tablespoon granulated sugar, for sprinkling over top of pie

December 9, 2011

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Photo by Chelsea Kyle

I know they say apple pie is about as American as you can get, but I give that moniker to blueberry pie instead. When I think of pie, I think summertime and blueberries! Every summer, we visit my father in western Massachusetts and go to a big field with the most prolific old blueberry bushes you’ve ever seen, and fill our buckets with heaping cups of blueberries. We eat a lot of them right then and there while picking, but the rest get made into pancakes, and best of all, baked up into pie!

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