Tuesday, December 4, 2012

Quick Blueberry Pie

Okay, so this one is only semi-homemade, since I bought the crust, but I have yet to make a tastes-like-the-real-thing pie crust that is gluten free, so until I do, Whole Foods can have my money!

1 (Whole Foods) deep dish, gluten free pie shell (these are frozen)

For the filling:
2 lbs frozen blue berries
1 cup water
3/4 cup sugar
1/4 cup cornstarch

For the crumb topping:
1/3 cup almond flour
1/4 cup brown sugar
1/3 box gluten free graham crackers (about 8 crackers)
5tbsp butter

1. Heat the oven to 350.  Set the pie shell out at room temp while you assemble the pie.

2. Over high heat, bring the berries, water, and sugar to a boil, stirring often.  As the berries though and cook, they will get mushy. About 10 minutes into the boiling, use a potato masher and mash twice (you still want some whole berries).

3.  Add the corn starch and whisk to combine, then return to using a spoon as you move the filling from the heat.

4.  Pour the filling into the pie shell.

5.  In a food processor, pulse all the crumb ingredients on low until a crumbly texture is reached.  Spoon the crumbs all over the top of the pie.

6.  Bake at 350 for 50 minutes.  Sit at room temperature until serving.  Refridgerate after 8 hours (or the first serving) whichever comes first, with whipped cream if you like!  Or, heat the pie up and top with a dollop of ice cream.