Blueberry Pie

I've been looking forward to the pie ratio rally for months!  Pie has always been scary for me and I was determined to find a delicious and flaky crust that I could come back to year after year.  I also found a great deal on a Cuisinart food processor and was excited to incorporate it into my pie making routine.  I experimented with 3 different flour combinations and found one that I absolutely love.  Yeah!!!  I want to say that trial and error led to my pie success, but it was probably the food processor!

The pie crust ratio is 3-2-1 (flour-fat-water).  And once you find a great crust there's nothing stopping you from creating just about any kind of pie you can dream up.  The only negative is that an 8 or 9 inch pie is too much for our family.  We usually only eat half of the pie.  Enter the 6 inch pie dish.  When working with ratios you can easily scale a recipe to fit your needs.  Now I've got a recipe that is the perfect size for our family.  I'll be making pie year round!

This pie is for a double crust 6 inch pie plate.  If you'd like to make it to fit a 9 inch dish multiply everything by 3.

Gluten Free Blueberry Pie
6 inch pie

Crust:
40 grams gluten free oat flour
40 grams white rice flour
40 grams corn starch
40 grams cold shortening, cut into 1/2 inch pieces
40 grams frozen unsalted butter, cut into 1/2 inch pieces
40 grams ice water
1 teaspoon sugar
1/2 teaspoon salt

Combine flours, sugar and salt in a food processor and pulse until aerated.  Add shortening and butter and pulse 10 times or until mixture resembles course meal with a few larger pieces remaining. Slowly pour in the ice water and pulse 5 times or until the mixture just begins to come together. If mixture is dry add additional water 1 teaspoon at a time.

Divide dough in half, place on plastic wrap and form into a disk. Wrap each disk in the plastic wrap and freeze for 30 minutes.  Make filling (below).

Preheat oven to 450 degrees Fahrenheit.  Remove chilled dough from the freezer and let rest on the counter for a few minutes before rolling.  If it's been in the freezer longer than 30 minutes you'll need to let it thaw a bit longer before rolling.  Unwrap the disk from the plastic wrap but keep the disk on the plastic wrap while you roll.  Roll out dough to an 8-9 inch circle (about 1/8 on an inch thick) and place into your 6 inch pie plate.  If dough rips gently press it back together.  Fill the pie plate with the blueberry filling.  The filling will be higher than the pie plate and might start to spill over but when it cooks it will shrink so you want more than you think you'll need.  Roll out the 2nd dough disk just like the first and gently place it over the filling.  Fold it under the bottom crust and use a fork to crimp the edges. Cut a few slits in top of the crust to let out the steam. Brush the crust with a little cream and sprinkle with sugar crystals if desired. Refrigerate until firm, about 30 minutes.

Bake at 450 degrees Fahrenheit on the oven rack one notch lower than the middle for 20 minutes.  You'll probably want to bake it on a cookie sheet to avoid blueberry juice spilling in your oven.  Reduce heat to 350 degrees and bake for an additional 40 minutes.

Filling:
2 1/2 cups frozen blueberries
1 Tablespoon cornstarch
2 Tablespoon sugar
1 teaspoon lemon juice

Stir together until all of the blueberries are coated.  Place in bottom pie crust.

For links to more amazing gluten free pie recipe visit this months host Lisa over at Gluten Free Canteen.