Traditional blueberry pie can be made any time of the year using frozen berries. Nowadays, you can make it gluten-free, too, because of the great gf pie crusts available from Glutino and Bob’s Red Mill.
Pie crust is one of those baking feats that scares many home cooks. Yes, it takes a bit more time, but it isn’t really as scary as the myth says.
However, if you are gluten-free, don’t bother with homemade. (I cannot believe I just said that). Since I have lived in opposite corners of the United States in the last six months, I can say with limited authority, that you can buy gluten-free pie crust mix all over. Follow the instructions on the package, using both butter and another fat (I prefer Spectrum non-hydrogenated shortening) to make up whatever crust mix you purchase.
This pie filling uses regular, naturally gluten-free ingredients, so it’s for everyone. Blueberry pie is one of my favorites. I love using fresh berries, but let’s face facts. Berry season is short and they can be expensive if you don’t live in an area that produces them. Frozen berries is a great option. They are cheaper, even when fresh berries are “on sale.”
1. Info for Blueberry Pie
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Blueberry Pie
- pastry for a 2 crust pie (homemade or store bought)
- 6 cups blueberries, fresh or frozen (not thawed)
- ⅓ cup minute tapioca
- 2 Tbsp lime juice (you can use lemon, but lime gives a great flavor)
- Roll out one crust and place it in the bottom of a 9 inch pie pan.
- In a bowl, toss berries with remaining ingredients.
- Pour filling into prepared pie pan.
- Roll out and top filling with the second crust.
- Bake at 350 degrees for 55 minutes or until juice is bubbly and THICK.