Dust a large piece of parchment paper and your rolling pin with all-purpose gluten-free flour.Just thaw in the refrigerator the night before baking, and - woohoo! - you’re one step closer to having pie! The other disk can be stored (well wrapped) in the freezer for up to 3 months. Cover with plastic wrap and refrigerate one disk until very firm, at least 2 hours or up to 3 days. Knead a few times to combine, then divide dough in half and flatten into 2 disks with smooth edges.
Best blueberry crumble pie free#
Gluten Free Pie – success! A Pandora’s box has been opened, and pies are on the horizon. This allows the pie crust to fit into the pie plate with little to no tragic tearing. You then should slide your hand (gently) underneath the parchment paper, then re-invert. This is to make sure the dough isn’t sticking to the surface, no one wanted tears in their dough! Add a bit more GF flour under it if you feel it needs it.Īnother Kyle trick, (I never knew this pie crust trick before, maybe many of you already knew, I am a late bloomer) for when it is time to get the pie crust neatly into it’s dish, is to invert a 9″ pie plate over the rolled out dough. remember to gently reshape and rotate the dough as you roll it out. No one wants a pie crust that ends up soggy, so blind-baking is key to a dry, flaky, yummy crust. Well, your taste buds will be thankful.īlind baking will help set the crust, this keeps it dry and flaky once it has been filled with the moisture-filled fruit. This might seem like we are adding yet another step, but in the end, you will be thankful. When a second pie was made, Kyle decreased the oven temperature to 350 degrees and then reduced the amount of cooking time during the blind-baking stage. So, Kyle tweaked the temp and time a tad. Even though the pie was still devoured in a ravenous fashion, the crust was a bit dark for his liking. The first time Kyle baked this pie, he used the original, non-GF recipe’s cooking time and temperatures. You are welcome.Īs you know, sometimes when crafting a new recipe one makes a few adjustments. So, there is more pie in your future this summer.
The good news? The unbaked dough can be frozen for a couple of months.
The recipe for the GF dough yields enough for two pies. If you add a dollop of some freshly whipped cream or a scoop of our Corn Milk Ice Cream, a delightful sense of pie Zen will come over you. Once you add in the butter-liciousness of the crust and crumble the cinnamon flavors in the topping, a well orchestrated symphony has been created – crafting the ultimate summer pie.
The added tartness of the extra lemon juice contrasts beautifully with the natural sweetness of the blueberries and the brown sugar from the crumble. The only change made to the pie filling recipe was to increase the lemon juice to one tablespoon. He has followed the pie recipe a few other times for non-GF pies, and, while delicious, their crumb topping cannot hold a candle to the one from Smitten Kitchen. He took the crust from the GF Pop Tarts, the cinnamon-sugar crumb topping from the Strawberry Rhubarb Crumb Bars, and the Blueberry Pie filling from the Epicurious recipe for Blueberry Crumble Pie. So, Kyle’s Blueberry Crumble Pie has become a bit of a Franken-recipe. However, since Kyle discovered the Gluten Free Pastry Dough from Epicurious (you will remember this dough from our GF Pop Tarts post), pie was next on his list of foods in which he wanted to gluten-free-ify with this pastry crust. Until now, fruit pies have been uncharted territory for our blog. Ahh…The Fruit Pies of Summer! That sounds a bit like a housewives reality show, but, in my reality, fruit pies are one of the best parts of the summer season.
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