Blueberry Pie

Ingredients

• 2 1/2 cups Gluten-Free All-Purpose Flour Blend
• 1 cup Cold Unsalted Butter (cut into cubes)
• 6-8 tablespoons Ice Water
• 3/4 cup Granulated Sugar
• 1/2 teaspoon Salt
• 6 cups Fresh Blueberries
• 1 tablespoon Lemon Juice
• 3 tablespoons Cornstarch
• 1/4 teaspoon Cinnamon
• 1 teaspoon Vanilla Extract
• 1 Egg (for egg wash)
• 1 tablespoon Turbinado Sugar (for sprinkling)
• 1 teaspoon Xanthan Gum (if flour blend doesn't contain it)

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   In a large bowl, whisk together gluten-free flour, sugar, salt, and xanthan gum (if needed).

3. 3

   Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

4. 4

   Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

5. 5

   In a separate bowl, gently combine blueberries, sugar, lemon juice, cornstarch, cinnamon, and vanilla extract.

6. 6

   On a lightly floured surface (using gluten-free flour), roll out one disc of dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate.

7. 7

   Pour the blueberry mixture into the pie crust.

8. 8

   Roll out the second disc of dough and either create a top crust or cut into strips for a lattice top.

9. 9

   Brush the crust with egg wash and sprinkle with turbinado sugar.

10. 10

    Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.