Prepare a gluten free pie from frozen blueberries. learn how to bake a gluten free blueberry pie. En You’ll be surprised how easy it is to prepare gluten-free sweet shortcrust pastry for pies!
This gluten free blueberry pie has a base of sweet shortcrust pastry (“paté sucrée”) gluten-free and 100% homemade. This sweet shortcrust pastry is made by combing common ingredients such as butter, egg, sugar and a mix of gluten-free flours and starches + the key ingredient:the gluten substitute-xanthan gum.
When preparing a shortcrust pastry WITH GLUTEN, kneading is always avoided in order not to develop gluten. Shortcrust pastry is characterized by a crumbly texture, not very smooth and crunchy. But in the case of gluten-free doughs, it is necessary to knead a little bit and also it’s really important adding a binder or gluten substitute so you can actually knead the dough,
I am sure you are wondering: In this case, if when making a shortcrust pastry you do not want to develop gluten, why do we need to add a gluten substitute such as xanthan gum?
Wheat flour has gluten and even if you avoid kneading so you don’t develop gluten, xanthan gum is what gives cohesion and little elasticity to be able to work the dough and stretch it into a pie shape.
You can use the shortcrust pastry base in other recipes or pies. It is a very versatile base and is easier to make than you think. You can fill the pie with any fruit or filling you want.
TIPS for the best pie from frozen blueberries
Here are some tips on how you can make this gluten free blueberry pie recipe
- Use xanthan gum as a substitute for gluten
To stretch the dough, you need to add xanthan gum to the flour mixture. It is an important ingredient to knead and stretch the dough.
- Let the dough rest in the fridge
Once you’ve made the dough, let it rest in the fridge for a while before rolling it out. This way the butter will have chilled (it won’t be as sticky) and will be easier to roll out.
- Adjust the amount of sugar in the fruit filling.
Depending on how ripe the fruit you use is or if it is frozen, the amount of sugar in the filling will vary.I recommend that you try to add the sugar gradually so that the pie doesn’t get too sour.
How to make a gluten free blueberry pie
All the ingredients to make a gluten free pie from frozen blueberries
- Butter. For the sweet shortcrust pastry, you’ll need butter. I used lactose-free butter, but you can also use regular cow’s milk butter.
- Sugar. In this case, I used powdered sugar. Powdered sugar is much easier to work into the dough and dissolves better. This makes the dough much smoother and thinner.
- Salt. To add flavor.
- Egg. You’ll need an egg to make this pie crust. The egg helps to bind the dough.
- Xanthan gum to make the dough elastic and easy to work with. It’s a gluten substitute and works as a binder in the dough. You can replace it for psyllium husk powder.
Gluten free flours
- For the gluten free pie crust, I combined different gluten-free flours and starches. The starch gives the dough a soft and fluffy crumb. For this pie crust you can use tapioca starch or corn starch.
- I have also used rice flour and corn flour. In this case, I used a very fine white rice flour and whole corn flour, but you can use any kind you like. If you use brown rice flour or whole corn flour, your dough will have a little more flavor (the white rice flour I used is tasteless and barely noticeable).
For the topping or filling of the you can use frozen blueberries or whatever fruit you like best.
To make a gluten-free pie from frozen blueberries, you’ll need:
- Lemon juice.
- Corn flour or corn starch. An essential ingredient for thickening the sauce and fruit filling. Depending on how much fruit you use and whether the fruit is frozen or not, you will need more or less flour or starch. When using frozen blueberries or frozen strawberries, they release much more water than when are fresh, so you’ll have to adjust and add the flour as thick as you want.
- White sugar. You’ll need at least 350-450 grams of sugar. The amount of sugar depends on how much fruit you add, how sweet the fruit is, and how sweet you want the pie. You can also add a little honey to the filling.
- Vanilla sugar. You can add a touch of flavor to the filling with a little vanilla sugar.
- Frozen Blueberries, raspberries, or strawberries. I used mostly blueberries and some frozen raspberries and strawberries. You can use any fruit you like.
A little xanthan gum will help you get a slightly elastic pie crust so you can stretch it well and shape the pie.
Step by step tp make a gltuen free pie from frozen blueberries
Mix the dry ingredients
Put the rice flour, tapioca starch, and corn flour in a bowl. Add the salt, xanthan gum, and pea protein. Mix everything very well to incorporate the flour mixture.
Add the butter, cut into pieces. Using your fingers, gradually crumble the butter into the flour mixture.
Once the butter is well incorporated, add the powdered sugar. I recommend you sift the powdered sugar to avoid lumps. Stir a little to incorporate the sugar, and add the room-temperature egg. Mix well until the egg is incorporated.
2. Knead and form a ball.
Knead with your hands until all ingredients are well incorporated. Try to form a ball.
Once you have formed a ball, continue kneading on a work surface. Knead well until a smooth and soft ball is formed.
3. Stretch the dough into a disk and let it rest in the fridge for 30 min.
Gently pull the dough into a disk about 1 finger thick. Cover the disk with plastic wrap or cling film and let it rest in the fridge for 30 minutes to chill.
4. Stretch the dough into a round shape with the diameter of the pie dish you want to use.
After half an hour, the dough will be slightly chilled and ready to shape. Roll out the dough on a lightly floured work surface. (if it’s too cool, wait 5 minutes before rolling it out).
Reserve a large piece of shortbread dough and set it aside. Roll out the remaining dough on a lightly floured work surface.
Stretch the dough well until you get a large circle of about 26 cm. *This circle should be slightly larger than the diameter of the pie dish.
Using the rolling pin, roll out the dough and place it on the bottom of the pie dish.
Shape the pie crust with your fingers and remove the excess dough with a knife.
Leave the pie in the fridge for 10 minutes.
5. Prepare the filling
Put the lemon juice, flour or cornstarch, white sugar and vanilla sugar in a saucepan. Mix well and add the frozen blueberries and strawberries.
Bring the saucepan to the stove and cook over medium heat for a few minutes, until you see that the fruit has released its juices and thawed. If you use frozen blueberries it will take a little longer to cook and you will get a much runnier filling.
Taste the filling and adjust the amount of sugar so that the filling is not too sour.
Once the fruit is cooked a bit, strain the fruit and separate the juice from the blueberries and strawberries. Return the juice to the pot to cook down and thicken. Bring the pot to a simmer (medium-high) and cook for at least 10-15 minutes. Keep stirring and adding more cornstarch or flour to thicken the mixture well. It is important to reduce and thicken the juices as the fruits extract more juice or liquid during baking.
Once the sauce has thickened, add back the fruits you removed earlier and mix well.
Taste the filling and adjust the amount of sugar. If it is too sour, add sugar or powdered sugar.
6. Prepare the decoration and fill the pie.
Form a ball from the pie crust dough you reserved. Stretch the ball into a round shape and cut thin strips to cover and decorate the pie.
Once you have formed the strips, take some and form braids to decorate the blueberry pie.
Fill the cake with the fruit and place the strips of dough on top, intertwining them together.
7. Leave the blueberry pie in the fridge for about 30 minutes (optional).
8. Bake the pie at 180-200ºC for about 50-60 minutes or until you see that it’s done.
9. Let it rest for 30 minutes and then put it in the fridge for about 6 hours so that the filling sets and cools well.
Can I freeze the pie crust raw?
Yes, you can freeze the pie crust raw in a disk shape about 1 finger thick.
Can I freeze the blueberry pie?
Yes, you can freeze it but keep in mind that the texture will change a little when thawing.
The xanthan gum gives a little bit of elasticity to the pie crust so you can actually stretch and shape it.
Can I substitute xanthan gum?
Yes, you can replace it with psyllium husk powder.
Can I replace the egg?
You can replace it by adding more butter and some water to the dough. But I don’t know the exact amounts. I recommend that you add water and butter gradually until you get the right consistency.
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