Blueberry Pie

Source : Combine The Gluten Free Flour Cornflour Xanthan Gum And Icing Sugar In A Large Bowlrub In The Dairy Free Spread Until It Resembles Breadcrumbsmix In T...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : November 12, 2020

Step:

  1. Combine the gluten free flour, cornflour, xanthan gum and icing sugar in a large bowl
    Rub in the dairy free spread until it resembles breadcrumbs
    Mix in the egg yolks and water until the dough forms a ball
    Wrap in cling film and chill in the fridge for 30 minutes

  2. Preheat the oven to 180 oC
    Divide the pasty in half
    Roll out one of the pastry balls and line a 9″ deep pie dish with the pastry sheet
    Bake the pastry blind (weighed down with baking beans) for ten minutes

  3. Remove the beans and brush with the egg white
    Bake for another 5 minutes

  4. Make the pie filling by mixing together the blueberries, lemon juice, sugar and flour
    Mix until well combined then place in the pastry case
    Roll out the remaining pastry ball and place over the blueberry mix

  5. Make a split in the middle of the pan or cut out some little shapes to allow the steam to escape during cooking
    Brush with the egg white
    Dust the top with a little caster sugar and cinnamon

  6. Bake in the centre of the oven for 40 minutes
    Remove and allow to cool slightly before serving


Ingredients

  1. For the pastry:
  2. 375 g gluten free plain flour
  3. 2 teaspoons xanthan gum
  4. 90 g icing sugar
  5. 150 g dairy free spread
  6. 3 egg yolks (retain the egg whites for brushing the pastry)
  7. 10 tablespoons ice cold water
  8. cinnamon and sugar for dusting the top of the pastry
  9. For the blueberry filling:
  10. 800 g blueberries
  11. 2 tablespoons lemon juice
  12. 180 g caster sugar
  13. 60 g gluten free plain flour
  14. 15 g dairy free spread

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