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Gluten-Free Blueberry Pie with Cornmeal Crust

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By Betty Crocker Kitchens
Updated Mar 8, 2013
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Blueberries mixture sandwiched between cornmeal crusts for a delicious pie - perfect for dessert.

Gluten-Free Blueberry Pie with Cornmeal Crust

  • Prep Time 45 min
  • Total 4 hr 0 min
  • Servings 8
  • Ingredients 22
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Ingredients

Crust

  • 1 cup white rice flour
  • 1/2 cup tapioca flour
  • 1/4 cup potato starch flour
  • 1/2 cup cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/4 teaspoon pumpkin pie spice
  • 1/2 cup very cold butter, cut into 1/2-inch pieces
  • 1/4 cup very cold shortening, cut into 1/2-inch pieces
  • 1/4 cup ice water

Filling

  • 5 cups fresh blueberries (about 1 1/2 lb)
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1 jar (12 oz) gluten-free blueberry preserves
  • 1/4 cup butter, cut into small pieces
  • 1 teaspoon grated lemon peel
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1 egg, separated
  • 1 tablespoon milk
  • 1 tablespoon sugar

Instructions

  • Step 
    1
    In food processor, place flours, cornmeal, 2 tablespoons sugar, the xanthan gum, 1/2 teaspoon salt and the pumpkin pie spice. Cover; pulse, using quick on-and-off motions, until blended. Add 1/2 cup butter and the shortening. Cover; pulse until coarse crumbs form, about 5 seconds. Add water; pulse just until dough comes together. Divide dough in half; flatten each into a disk. Wrap in plastic wrap; refrigerate until firm.
  • Step 
    2
    In large bowl, toss blueberries, 1/2 cup sugar, the cornstarch, preserves, 1/4 cup butter, lemon peel, lemon juice and 1/8 teaspoon salt; set aside.
  • Step 
    3
    Line cookie sheet with foil; place on lower oven rack to catch any drips. Heat oven to 375°F. Unwrap 1 dough disk (keep remaining dough refrigerated until ready to use). Between 2 sheets of cooking parchment paper generously sprinkled with rice flour, roll dough into 12-inch round about 1/4 inch thick. Carefully peel off top piece of parchment paper; replace paper and turn round over. Peel off parchment paper from second side of dough and discard.
  • Step 
    4
    Place upside-down 9-inch glass pie plate on dough round. Turn plate with dough over; remove parchment paper and discard. Pat dough into plate, pressing together any cracks or tears. In small bowl, beat egg white. Brush over dough. Spoon filling into crust-lined plate.
  • Step 
    5
    Unwrap second dough disk. Between 2 sheets of cooking parchment paper generously sprinkled with rice flour, roll dough into 12-inch round about 1/4 inch thick. Carefully peel off top piece of parchment paper; invert dough onto filling. Peel off parchment paper from second side of dough and discard. Using sharp knife, trim crusts even with edge of plate; crimp edge with fork to seal. Cut vents in top crust. In small bowl, beat egg yolk and milk. Brush over dough. Sprinkle with 1 tablespoon sugar.
  • Step 
    6
    Bake 1 hour to 1 hour 10 minutes or until crust is golden and filling is bubbly. Cool completely on cooling rack, about 2 hours.

Nutrition

640 Calories
25g Total Fat
4g Protein
100g Total Carbohydrate
48g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
640
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
13g
64%
Trans Fat
2g
Cholesterol
70mg
24%
Sodium
210mg
9%
Potassium
200mg
6%
Total Carbohydrate
100g
33%
Dietary Fiber
4g
17%
Sugars
48g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
2 Starch; 1/2 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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