Gluten-Free Blueberry Pie

August 31, 2018

Looking for a fresh fruit pie you can make yourself? 

How about this gluten-free, vegetarian Blueberry Pie recipe? 

It’s been a hit with my family, and hopefully with yours too!

Can be made a day in advance (the dough, dairy, and blueberry filling) and put in refrigerator to be put all together the next day.

“STRESSED spelled backward is DESSERTS!”  Anonymous

Crust Ingredients: (Yields one 9-1/2″ tart)

  • 1/2 c. (2 oz.) chopped walnuts, toasted
  • 12 T. (6 oz.) butter, slightly softened (more for oiling pan)
  • 1/2 c. (2 oz.) confectioners’ sugar
  • 1 large egg
  • 1-3/4 c. (7-3/4 oz.) all-purpose gluten-free flour (more for flouring surface)

Crust Prep: 

  1.  In a food processor,grind walnuts to a fine grind
  2.  Using an electric mixer, beat butter & confectioners’ sugar at high speed until light & fluffy. 
  3.  Add the egg; mix to combine. 
  4.  Lower the speed to slow, then add the flour, mixing until barely combined.
  5.  Add the walnuts & continue mixing (scraping sides of bowl) until dough comes together. 
  6.  Divide the dough in 1/2.
  7.  Wrap the 1/2 you’ll be using in plastic and refrigerate for at least 2 hours or overnight.
  8.  Wrap the other 1/2 well in plastic, then in foil, and then freeze for future use (I like to put all of this into a ziplocked freezer bag for extra protection while frozen).  (Once ready to use, thaw it overnight in refrigerator, or thaw it at room temperature & use once its pliable).  Good for two months frozen.

Once Ready to Bake Pie Shell: 

  1.  Heat oven to 400F.
  2.  Lightly oil (coconut oil or butter) a 9-1/2″ tart pan/pie plate.
  3.  On a lightly floured surface, roll the dough into a round shape, about 1/8″ thick.
  4.  Arrange it in your pan/pie plate, trimming it to fit. 
  5.  Line the crust w/ foil or kitchen parchment, and weight with beans or pie weights.
  6.  Bake until the edge is light golden brown (about 20 minutes).
  7. Carefully remove the beans and foil.
  8.  Bake until the bottom is dry to touch and light brown (about another 5 minutes). 
  9.  Cool to room temperature. 

Blueberry Pie Filling: 

Filling Ingredients: 

PART 1: 

  • 4 oz. cream cheese, softened
  • 1/8 c. coconut sugar
  • 1/8 c. crème fraiche
  • 1/4 t. vanilla extract

PART 2: 

  • 4 c. fresh blueberries (washed and dry)
  • 3/4 c. blueberry jam/jelly/preserves (w/ some fresh blueberry chunks included)

Prep: 

PART 1: 

  1.  With an electric mixer, cream the cream cheese and coconut sugar.
  2.  Then beat in the crème fraiche & vanilla until well blended.
  3.  Spread the mixture in the bottom of your cooked, cooled pie crust. Set aside.

PART 2: 

  1.  Place berries in a mixing bowl. Set aside.
  2.  Place preserves in a sauce pan and heat over medium flame until liquid.
  3.  Cool for about 3-4 minutes. 
  4.  Pour preserves over the berries and gently toss to coat.
  5.  With slotted spoon, spread the berries over the cream layer. 
  6.  Refrigerate for about 1 hour to set. 
  7. Serve cold or at room temperature. ENJOY!

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