With that said - I wanted to make one good gluten free, from scratch, pie. So... here is my attempt. It was delicious. The crust stayed together better than I expected and was crispy. The crumbly top was sugary and delicious and the blueberries were sweet and juicy!
We use organic, fair trade, and or local ingredients
1/2 a cup of each: coconut flour, brown rice flour, unmodified potato starch, sorghum flour
3 tbs sugar
1 stick of butter
4 tbs cold water
1 tsp coconut oil
1.5 cups of the crust mixture
3 tbs brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
OPTIONAL: 1/4 cup oats (remove if oats are no good for your gluten free style)
4.5 cups of blueberries
1/2 tsp vanilla
1 tsp coconut flour
1 tsp corn starch
1 tsp sugar
Preheat oven to 350.
Mix flours and sugar for crust. Cut in 1 stick of unsalted butter. When pieces of butter are well incorporated/pea sized, remove 1.5 cups of crust. Put it in the fridge for later. Mix in water – 1 tbs at a time. When dough sticks together stop adding. Dump dough into pie dish (it doesn’t need to be greased… you have enough butter going on). Press crust into the bottom and up the sides of the dish. It crumbles a little but should stay together pretty well. Brush the top with coconut oil.
Cook for 15 minutes in the oven.
While crust is cooking, mix the coconut flour, corn starch, and sugar for the filling. Toss blueberries in the vanilla and then the mixture and set aside until crust is done.
Take reserved topping out of the fridge. Mix in sugar, cinnamon, nutmeg, salt and oats.
When crust has cooked 15 minutes, take it out. Dump berry mixture in and top with topping.
Bake for an hour and ten minutes.