Thursday, August 8, 2013

A Gluten for Blueberries and gluten free pie

Hi, Toni Holmes here. Last month I offered up a gluten-free blueberry cake. I couldn't help but make another wonderful blueberry dessert. The fresh fruits of summer make the best pies. I created the pictured mini gluten-free blueberry pies. They are perfect for individual desserts. I made these in Corning glass cups with plastic tops for freezing. All gluten-free food tastes best when warm. So I freeze all but what I'm eating that day. Then pop them into the microwave for 20-40 seconds for fresh warm desserts. Hint: if you place a cup of water in your microwave baked goods will stay moist.
These pies are blueberry, but can easily be adapted to peach, apple and berry pies.


I really like Gluten Free Pantry's gluten free pie crust. You can get it in most grocery stores or on-line Here
When working with pie crust-the key is to use cold butter, cold water and, if you can, mix with cold utensils. Another hint is to use vinegar -this pie crust mix does just that.
Finally- the less you handle pie crust the lighter and flakier it will be.

 The next step is the filling:
1 cup sugar
1 1/2 tablespoons cornstarch
1/2 teaspoon of finely shredded lemon peel.
5 cups of fresh berries

Mix the sugar and cornstarch and peel with the blueberries. Set aside. Make dough as directed. But before I refrigerated my crust dough, I made six balls of dough. Then after the hour of cooling the recipe calls for, I took the dough out one ball at a time. I rolled each between two pieces of wax paper. Gluten free dough tends to be stickier than regular flour. I always roll out between sheets of wax paper. I peel off one sheet of paper, then place the dough side into the cup. Peel the second sheet off and finish sticking down any edges. Repeat for all six cups.
\
Place cups on a cookie sheet or I used a 13x9x2 in pan to catch any juice that spills over.
 My mom often said that you know a pie is done when the juice over flows.
Fill the cups with the berry mixture. Bake in a preheated 350 degrees F oven - since I used glass cups, I adjusted my temperature to 325 degrees F. bake for 40 minutes or until berry juice bubbles up and crusts are a golden brown. Remove from oven and let cool. Can be frozen or served warm.
I added a dollop of vanilla ice cream to mine. Gluten-free of course!
Happy baking!
You can find more gluten free recipes inside "Gluten For Punishment" by Nancy J Parra

3 comments:

  1. I love blueberry season! I gobble them all before I have time to cook with them, or even freeze them. Yum!

    ReplyDelete
  2. Wow this sounds delicious! Thanks Nancy.

    ReplyDelete
  3. I want to try this recipe but I'm worried about microwaving the frozen dish. Won't it break?

    ReplyDelete