I must be dreaming. Is it possible that nobody tried to make a traditional key lime pie with blueberries in place of key limes? I searched and searched, but didn’t find anything except for the classical key lime pie with a few blueberries on top for decoration. I saw this blueberry pie in my dream. I could even taste it in my mouth… I had to try it. But first there was a challenge to overcome – the gluten free crust.
If one particularly rainy day I happened to have a gluten-free flour, or corn starch, or millet flour or rice flour (that is all the things that recipes I found were calling for), this perfect gluten-free crust would not have been invented. It all started when I woke up one morning determined to make a blueberry pie with a gluten free crust. But after a breakfast spent bent over cookbooks and recipes, it became dismally clear that I lacked the right ingredients. Since a quick run to the store … in the rain… when you have three little kids is more of a “whole day event,” I had to improvise with what I had on hand. And I had plenty. I just had to figure out what function each ingredient serves in a typical crust, so I could substitute it appropriately. I arrived at the measurements by random guess. “If I use 1/3 cup for arrowroot powder, then I can use the quarter cup for brown sugar. Or the other way around… Hmmm… I also have a clean 1/2 cup, so that’s an option too…” ‘m happy to tell you that this crust is as good as any classical graham cracker crust, if not better. Definitely healthier!
You have a choice of 9-inch pie plate or 9-inch springform pan. I tried both and much prefer the springform because it helps to create a pie that is visually perfect, whereas with a pie plate you might get pieces of crust that stick to the walls and create blemishes.
Ingredients for the crust
1 cup almond meal
1/3 cup arrowroot powder
1/4 cup brown sugar
1/2 tsp salt
1 stick (1/2 cup) butter (or shortening)
1. Stir together almond meal, arrowroot powder, brown sugar and salt.
2. Using two knives or a pastry blender cut the butter (or shortening) into the dry ingredients until reduced to pea sized pieces.
3. Using clean hands press your mixture into the pan. Press up the sides, if you like a little border. (We do) If the mixture sticks to your hands, chill the dough in the refrigerator for a bit.
4. Bake at 350F for 8-10 minutes.
Ingredients for the filling
zest of 2 lemons (~ 1 1/2 Tbsp)
1 can of sweetened condensed milk
3 egg yolks
2/3 cup blueberry mash
1. Heat oven to 350F
2. Grate lemon zest
3. Separate egg yolks
4. Put blueberries in a food processor and let it run until it gets to consistency of a jello. When you shake them, they wobble but stay in one piece. Can you see where I scratched the surface with the spoon? The groove stayed and didn’t fill up with juice. Transfer blueberries to a new container because we will be using the processor in the next step. You can wash it now before the next step. Or not. (We will be putting blueberries back in in step 7)
5. Beat zest and egg yolks in a food processor for longer than you think you need. About 3-5 minutes.
6. Add sweetened condensed milk and beat until thickened. About 3 minutes.
7. Add blueberries and pulse until well mixed.
8. Pour into crust and bake for 20 minutes, or until set, but not browned on top.
9. Let pie cool completely before adding toppings. For our topping we picked this Homemade Whipped Cream.
The result is amazing, if I can say so myself! And what is more: it makes for a perfect company dessert.
Have you ever had a blueberry pie?