Gluten-Free Blueberry Pie
We wanted a pie that had a firm, juicy filling full of fresh blueberry flavor with still-plump berries, and we also wanted a crisp, flaky crust—somer experimentation made this dream a reality.
Keywords
- Desserts or Baked Goods
- Fruit
- Gluten Free
- Fruit Desserts
- Dessert Pies
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Rolling pin
- Cookie cutter
- Pastry brush
- Potato masher
- Grater
- Microplane
- Pie dish
- Cooling rack
- Kitchen towel
- Plastic wrap
- Aluminum foil
- Baking sheet
- Oven
- Stove
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
Ingredients
- 30 ounces (850 grams/6 cups) blueberries
- 1 Granny Smith apple, peeled, cored, and shredded
- 5¼ ounces (149 grams/3/4 cup) sugar
- 2 tablespoons tapioca starch
- 2 teaspoons grated lemon zest plus 2 teaspoons juice
- Pinch salt
- 1 recipe Gluten-Free Double-Crust Pie Dough
- 1 large egg white, lightly beaten
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