You can make a pie crust without gluten. And it tastes great.
Blueberry and Whipped Cream Pie
2 tablespoons cornstarch
1/2 cup plus 2 tablespoons water, divided use
4 cups fresh or thawed frozen blueberries, divided use
1/2 cup sugar
2 teaspoons freshly squeezed lemon juice
Pinch of salt
1 fully baked Flaky Single Pie Crust (recipe follows)
1 cup heavy cream
1 tablespoon sugar
In a small bowl, whisk together the cornstarch and the 2 tablespoons water.
In a heavy, medium saucepan combine 2 cups of the blueberries, the sugar and the remaining 1/2 cup of water. Bring to a boil over medium-high heat, stirring to dissolve the sugar, 3 to 4 minutes. Stir in the cornstarch mixture, lemon juice and salt. Stir constantly until the mixture becomes thick but still pourable, about 1 minute. Remove from the heat and stir int he remaining blueberries. Pour the mixture into the pie shell, let cook for 1 hour, the refrigerate overnight.
In a deep bowl, beat the heavy cream until soft peaks form. Add sugar and beat until stiff peaks form. Using a rubbert spatula or a frosting spatula, spread the whipped cream evenly over the pie, then lift the spatula to make peaks in the whipped cream. Cut into wedges and serve.
Chef’s tip: Do not store the pie in the refrigerator for more than 1 day, as the whipped cream will begin to break down.
Makes 1 (9-inch) pie.
From “Gluten-Free Every Day Cookbook” by Robert M. Landolphi
Flaky Single Pie Crust
1 1/4 cups white rice flour
1 cup tapioca flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup vegetable shortening
4 tablespoons butter, cold
1/2 cup milk
In a medium bowl, whisk together the white rice flour, tapioca flour, sugar, baking soda, xanthan gum and salt. Add the shortneing and butter to the flour mixture. Using your fingertips, a pastry blender or two dinner knives, rub or cut the shortening and butter into the dry ingredients utnil they are the texture of a coarse meal with pea-size pieces. Gradually stir in the milk with a fork to moisten the dry ingredients. On a board lightly floured with tapioca flour, form the dough into a ball, then a disk. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 2 days.
Preheat the oven to 350 degrees. Butter a 9-inch pie plate and set aside.
Roll out the dough between two pieces of waxed paper into a 12-inch round. Remove the waxed paper from the top of the round and invert the pie plate on top of the dough. Place your other hand under the waxed paper and turn the round over so that the dough falls into the pan. Tuck the dough into the pan and then peel off the waxed paper. Let the overhang drape over the edge of the pie plate, while gently fitting the dough into the pan. Using scissors, trim the dough to a 1-inch overhang. Fold the overhang under evenly. Crimp the edges of the pie crust with your thumb and forefinger or press it with the tines of a fork.
To make a partially baked crust: Using the tines of a fork, evenly poke holes in the bottom and sides o the crust to prevent it from rising when prebaked. Bake 8 minutes before adding the filling and finishing the baking.
To make a fully baked crust: Using the tines of a fork, evenly poke holes in the bottom and sides of the crust to prevent it from rising when prebaked. Bake until golden brown, 18 to 20 minutes. Let cool completely before billing.
Double-Crust Pie Dough: Double the previous recipe to make 2 disks of dough. Wrap each in plastic wrap and refrigerate for at least 2 hours or up to 2 days. Follow the instructions in individual recipes for rolling out, filling and sealing the dough.
From “Gluten-Free Every Day Cookbook” by Robert M. Landolphi
