I call it a Dream Blueberry Pie because I saw it in my dream. Seriously, I woke up and I taste it in my mouth… I had no choice, I had to try it right away.
Perfect gluten-free crust
This perfect gluten-free crust was invented on a rainy day. It all started when I woke up in the morning determined to make a blueberry pie. 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 how I could substitute what I had for my usual ingredients. There was a lot of wild guessing, “How about 1/3 cup for arrowroot powder? And then maybe a quarter cup of brown sugar? Or the other way around… “
I’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 a 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.
Dream Blueberry Pie
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 the 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 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 homemade whipped cream.
The result is amazing! And what is more: it makes for a perfect company dessert.
Have you ever had a blueberry pie?