Blueberry Crumble Pie
 
 
Ingredients
  • For the Crust:
  • 1¼ cups gluten free cookie dough flour (4.25 ounces)
  • ½ cup all-purpose gluten-free flour (2.75 ounces), plus more for dusting
  • 1 teaspoon xanthan gum
  • ½ cup granulated sugar (3.5 ounces)
  • ½ teaspoon fine sea salt
  • ⅛ teaspoon baking soda
  • 8 tablespoons (1 stick) unsalted butter, cut into small pieces and chilled in freezer for 10 minutes
  • 2 ounces cream cheese, cut into small pieces and chilled in freezer for 10 minutes
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the blueberry filling:
  • ⅔ cup granulated sugar
  • 2½ tablespoons cornstarch
  • 1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
  • 4 cups (2 pints) fresh blueberries
  • For the crumb topping:
  • 1 cup (206 g.) dark brown sugar
  • 1 tsp. cinnamon
  • ¼ tsp. salt
  • 1 stick butter, melted and cooled
  • 1 cup (125 g.) All-Purpose Gluten-Free Flour Blend
  • Whipped Cream or vanilla ice cream, to serve
Instructions
  1. To make the pie dough, pulse cookie dough flour, gluten-free flour, xanthan gum, sugar, salt, and baking soda in the bowl of a food processor until combined. Add butter and cream cheese and pulse just until they form pea-sized pieces. Ad eggs and vanilla and process until the dough just begins to hold together, about 10 seconds.
  2. Turn out mixture onto a work surface and push together to form a rough ball. Knead a few times to combine, then divide dough in half and flatten into 2 disks with smooth edges. Cover with plastic wrap and refrigerate one disk until very firm, at least 2 hours or up to 3 days. The other disk can be stored (well wrapped) in the freezer for up to 3 months. Just thaw in the refrigerator the night before baking, and - woohoo! - you’re one step closer to having pie!
  3. Dust a large piece of parchment paper and your rolling pin with all-purpose gluten-free flour. Remove the dough disk from the refrigerator and roll out on parchment into a ⅛” thick round, gently reshaping and rotating the dough as you go to make sure it’s not sticking, and adding more GF flour underneath as needed. If dough becomes too soft or sticky, slide dough-covered parchment onto a baking sheet and freeze until firm, about 10 minutes. Invert a 9” pie plate over rolled out dough, gently slide your hand under parchment paper, and re-invert. Remove parchment paper, then fit dough into pie plate and crimp edges as desired. Chill in freezer 10 minutes before baking.
  4. Line a large baking sheet with foil and place on a rack in middle of oven; preheat to 375°F. Line crust with parchment paper or foil and fill with pie weights. Bake until crust for 10 minutes. Carefully remove parchment and pie weights and bake for another 5 minutes. Transfer crust to a wire rack; set aside to cool.
  5. To make the blueberry filling, whisk sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices, 20-30 minutes.
  6. To make the crumb topping, , combine dark brown sugar, cinnamon, salt and melted butter in a small bowl. Stir in 1 cup of gluten free flour.
  7. To assemble and bake, spoon blueberry filling into crust, then sprinkle crumb topping over. Cover pie loosely with aluminum foil and bake at 350°F until filling is bubbling and topping is golden, about 1 hour 15 minutes.
  8. Cool completely on a wire rack before slicing and serving. Serve with whipped cream or vanilla ice cream.
Recipe by Allons-Eat! at https://www.allonseat.com/blueberry-crumble-pie/