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Blueberry Pie (Gluten Free, Dairy Free)
Cooking Method
Baking
Cuisine
British
Courses
Dessert
Servings
10
Ingredients
For the pastry:
375
grams gluten free plain flour
2
teaspoons xanthan gum
90
grams icing sugar
150
grams dairy free spread
3
egg yolks
(retain the egg whites for brushing the pastry)
10
tablespoons ice cold water
cinnamon and sugar for dusting the top of the pastry
For the blueberry filling:
800
grams blueberries
2
tablespoons lemon juice
180
grams caster sugar
60
grams gluten free plain flour
15
grams dairy free spread
Instructions
Combine the gluten free flour, cornflour, xanthan gum and icing sugar in a large bowl
Rub in the dairy free spread until it resembles breadcrumbs
Mix in the egg yolks and water until the dough forms a ball
Wrap in cling film and chill in the fridge for 30 minutes
Preheat the oven to 180 oC
Divide the pasty in half
Roll out one of the pastry balls and line a 9" deep pie dish with the pastry sheet
Bake the pastry blind (weighed down with baking beans) for ten minutes
Remove the beans and brush with the egg white
Bake for another 5 minutes
Make the pie filling by mixing together the blueberries, lemon juice, sugar and flour
Mix until well combined then place in the pastry case
Roll out the remaining pastry ball and place over the blueberry mix
Make a split in the middle of the pan or cut out some little shapes to allow the steam to escape during cooking
Brush with the egg white
Dust the top with a little caster sugar and cinnamon
Bake in the centre of the oven for 40 minutes
Remove and allow to cool slightly before serving