Servings: 10


For the pastry:

For the blueberry filling:


  1. Combine the gluten free flour, cornflour, xanthan gum and icing sugar in a large bowl
  2. Rub in the dairy free spread until it resembles breadcrumbs
  3. Mix in the egg yolks and water until the dough forms a ball
  4. Wrap in cling film and chill in the fridge for 30 minutes
  5. Preheat the oven to 180 oC
  6. Divide the pasty in half
  7. Roll out one of the pastry balls and line a 9" deep pie dish with the pastry sheet
  8. Bake the pastry blind (weighed down with baking beans) for ten minutes
  9. Remove the beans and brush with the egg white
  10. Bake for another 5 minutes
  11. Make the pie filling by mixing together the blueberries, lemon juice, sugar and flour
  12. Mix until well combined then place in the pastry case
  13. Roll out the remaining pastry ball and place over the blueberry mix
  14. Make a split in the middle of the pan or cut out some little shapes to allow the steam to escape during cooking
  15. Brush with the egg white
  16. Dust the top with a little caster sugar and cinnamon
  17. Bake in the centre of the oven for 40 minutes
  18. Remove and allow to cool slightly before serving
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