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Lately, I’ve been making gluten free blueberry recipes. I just love them all of a sudden and they are full of antioxidants! This is my latest installment. I also link to all of my other blueberry recipes. Meanwhile, this pie or pastry, if you wish, is what my gluten-eating husband described as “the best blueberry pie I’ve ever had!” He considers himself a pie aficionado.
Links In Which You May Be Interested:
Plastic Lettuce Knife – Not only good to avoid red lettuce from metal knives but prevent scratches in non-stick metal cake pans.
If you choose to use citric acid, like I did, instead of lemon juice. here is the link to an organic citric acid.
Gluten Free Blueberry Pie or Danish
For the Filling:
- 3-2/3 cups fresh blueberries
- 6 tablespoons granulated sugar
- 4 teaspoons tapioca flour
- 1/4 teaspoon salt
- 1/8 teaspoon citric acid powder scant* (or 1 teaspoon lemon juice)
For the Crumble Topping:
- 1/2 cup white or brown rice flour
- 1/3 cup granulated sugar
- 1/8 teaspoon ground cinnamon optional
- 1/8 teaspoon fine sea salt
- 4 tablespoons unsalted butter melted (1/4 cup or 1/2 stick) (or dairy-free Smart Balance margarine or Earth Balance Vegan Buttery Sticks), plus more for basting
For the Dough:
- 1 recipe Small Batch Puff Pastry Dough gum-free, dairy-free, or dairy
- 1 egg yolk
- 1 tablespoon heavy cream or milk of choice
To Make the Filling:
Add the blueberries, sugar, tapioca flour, citric acid/lemon juice to a large saucepan, stir and cook over medium heat until saucy and thick. Add additional tapioca flour mixed with a tiny bit of water to make a pourable liquid to thicken more, or you can cook longer to reduce the liquid. Set aside to cool before adding to the pie dough.
To Make the Crumble Topping:
Whisk together the flour, sugar, cinnamon, and salt in a medium-sized bowl. Add the melted butter and stir until lumps and crumbs form; refrigerate until ready to use.
To Make the Dough:
Make the crust as instructed in the Small Batch Puff Pastry Recipe of choice. Then, roll it out and transfer it to an oiled baking pan. You can stretch out thin to fit in a 9-inch round pan or leave it a little thick to fit nicely in an 8-inch pan. Be sure to roll it out large enough to hang over the pan. You'll need to double the edges.
Fold the edges inward so they are double in thickness; set aside to rise 15 minutes.
Preheat the oven to 400ºF with a shelf in the center.
Pour the filling into the crust. Baste the edges with a mixture of egg yolk and cream or milk. Crumble to topping over the filling and bake 22 minutes or until golden brown.
Transfer the crust while still in the pan to a wire rack and immediately brush the edges with melted butter. Allow the pastry to cool until slightly warm and the filling sets/firms. Slice and serve once it is no longer runny. (I use a plastic lettuce knife to cut mine so that it doesn't scratch my nonstick metal cake pan.)
*1/4 teaspoon of citric acid is equal to 1 tablespoon of lemon juice. Therefore, you want to use only one-third of a 1/4 teaspoon so that it equals 1 teaspoon of lemon juice.