Blue Ribbon Gluten-Free Blueberry Pie with Flaky Crust

Updated at: Mon, 09 Dec 2024 07:52:42 GMT

Step 1

Place the cubed butter in the freezer for 10 minutes. Mix together the cold water, sour cream, and vinegar in a small bowl. Place the liquids bowl in the refrigerator until you are ready to use.

Step 2

FOOD PROCESSOR: Pulse flour, sugar, and salt together until mixed.BY HAND: Whisk dry ingredients in medium-sized bowl.

Step 3

FOOD PROCESSOR: Process the butter into the flour mixture until well incorporated, evenly dispersed, and without large chunks.BY HAND: Use a pastry blender, fork, or fingers to cut and knead butter into the dough until it is well incorporated throughout.

Step 4

FOOD PROCESSOR: Add the liquids to the food processor and pulse until the flour becomes moistened and small dough clumps appear. If dough doesn't start to come together, add a touch more cold water. BY HAND: Add half the liquids and knead with fingers or a fork. Pour in the remaining liquids. Knead until the dough starts to come together and the liquids are well mixed with flour.TIP: To check if you have enough liquid, clump and flatten a small bit of dough. If it doesn’t stick together, is crumbly, or breaks apart easily, add a small dash of ice water. Pulse a few times and recheck. If the dough is too wet or sticky, add a dash of flour. Pulse a few times and recheck.

Step 5

Divide the dough between 2 large sheets of plastic wrap and flatten into a thick 1" disk. Wrap tightly and refrigerate for at least 1 hour or freeze for 30 minutes.

Step 6

After the pie dough has chilled, prepare the filling. In a large bowl combine the blueberries, sugar, tapioca, lemon juice, vanilla, cinnamon, and salt. (The 1 tbsp butter will be used when filling the pie.) Let the mixture sit at room temp for at least 10 minutes while the crust is rolled out.

Step 7

Preheat the oven to 425ºF. Place a baking sheet, lined with parchment paper or foil, on the middle rack. The baking sheet heats, along with the oven, to place the pie on. The metal conducts the heat better, which makes a crisp bottom crust. The foil or parchment catches drips, saving you clean up!

Step 8

To roll the pie dough, lay a large piece of parchment paper on your workspace. Place one unwrapped dough disc in middle and place same sized sheet on top. Alternatively, use the pastry rolling bag pictured in the post. Use a rolling pin to press and spread out down from the middle out. Roll out into a circle slightly larger than your pie dish, about 11-12 inches.

Step 9

Remove the top paper, and invert into pie dish. Press the dough to fit securely against the pie plate. Remove the second paper. Tip: If the dough warmed while rolling, it may be trickier to take the paper off. If this happens, leave the paper on, and stick the whole thing in the fridge for 5-10 minutes. Once the crust is chilled again it's much easier to pull off the paper.

Step 10

Pour the pie filling in the bottom crust. Scatter the diced butter pieces over the top and place the pie in the fridge while you repeat the rolling process with the top crust.

Step 11

Roll out the second disc into a 12-inch circle. If using the pastry rolling bag, invert the rolled crust onto a piece of parchment paper for cutting. Use a pizza cutter or knife to slice the dough in twelve 1-inch strips. Lay 6 strips, evenly spaced, across the pie. Use the shorter strips at the ends, longer strips towards the middle.

Step 12

Fold back 3 alternating strips almost all the way off of the pie. Take one unsused strip and lay it right against where the strips are folded back. Return the strips back over the pie so they cover the strip just placed.

Step 13

Fold back the other 3 vertical strips. Take another usused strip and lay it against where the strips are folded back. Return the vertical strips back over it. You will start to see the woven pattern. Repeat process with remaining strips.

Step 14

Trim any excess dough from the edges, then fold the dough under, securely sealing the lattice crust strips with the bottom crust. Use your finger and thumb to make a decorative edge. Freeze the pie for 15 minutes before baking.

Step 15

After the pie has chilled in the freezer, brush on the egg/milk mixture on the top crust and edges to make a shiny crust. Sprinkle with the optional coarse sugar.

Step 16

Use a pie shield to protect the edges or shield with strips of foil circled around. Place the pie directly on the heated baking sheet. Bake for 25 minutes.

Step 17

Leave the pie in the oven, but lower the temperature to 375℉. If the crust is becoming too browned, loosely tent a piece of foil over the top. Continue to bake for 40-50 minutes, or until the juices start to bubble throughout the vents.

Step 18

Cool the pie on a wire rack for at least 4 hours before slicing. This allows enough time for pie to cool and the sauce to set. It's best served the same day or see recipe notes for make-ahead tips.

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