Dream Blueberry Pie (gluten free)

Dream Blueberry Pie (gluten free)

Love blueberries? Or pies? Or blueberries AND pies. Then you must try this recipe.

I call it a Dream Blueberry Pie because I saw it in my dream. Seriously, I woke up in the morning and realized that I dreamed about blueberry pie all night …  So we had no choice, we had to make it. My kids are always happy to lend a hand in the kitchen. Especially if it involves mushing blueberries and tasting the first bite. 



I didn’t want to experiment too much, so I just took my favorite key lime pie recipe and substituted blueberries for limes. 


Dream Blueberry Pie

Ingredients for the perfect gluten-free 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)

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.

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.

Blueberry Pie

Ingredients for the pie 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 the cup, the content should 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 a pre-bake 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 afternoon tea dessert.

Have you ever had a blueberry pie?




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