Do you have a hankering for a delicious blueberry pie like your grandma used to make? Yes, I know you want a slice or two of this luscious pie with a good amount of whipped cream that melts in your mouth. And it is very easy to make!
This pie has a pre-baked crust I made from scratch. It is a great recipe because, with a little prep ahead of time, you can have a pie ready in very little time. It is great to serve the company when you want something memorable and easy to do.
When I make my gluten-free pie crusts, I make several at a time and freeze them. This way, they are ready whenever. We have all had moments where we just wanted a pie. But sometimes we receive a message from a loved one that says they will be dropping by at such and such a time approximately. Making the crust from scratch is not hard, but it is also easier to have some frozen ones on hand that you can either pre-bake and fill or fill and bake, depending on the kind of pie you are making.
I know that traditional blueberry pies are most often baked in the crust. However, I like this way as it is fast and the crust is crispier.
The recipe for Trina’s Favorite Pie Crust Is on page 159 of my Cookbook, Gluten-Free, You Can Do It. Some people have told me it is the best gluten-free pie crust recipe ever. I even made a lemon pie for a friend recently who did not need to eat gluten-free, and she couldn’t stop raving.
Granny’s Blueberry Pie
Course: Blueberry Pie -Gluten-FreeCuisine: DessertBlueberry Pie like your grandma used to make!
Ingredients
1 Pre-baked Gluten-Free Pie crust. (see above for recipe source)
1/2 cup cold water
5 tablespoons Trina’s Fine Flour Mix #3 (or 7 of cornstarch)
1/2 cup white sugar
4 cups frozen blueberries (or add some fresh at the end)
Zest from one lemon
Juice from 1/2 a lemon
1 tsp. vanilla
Directions
- In a saucepan, mix sugar and Trina’s Fine Flour Mix #3. Blend them together. Add cold water and whisk until smooth and creamy.
- Begin to heat the above mixture, and when warm, add the blueberries. Stir continually until the mixture almost comes to a boil and thickens.
- Add lemon juice, lemon zest, and vanilla. If you are adding fresh blueberries, add them at this point.
- Pour the hot blueberry sauce into a pre-baked gluten-free pie crust and let it cool. Refrigerate.
- To serve, make stabilized whipped cream and spread it over the pie. Serve chilled or at room temperature. The pie will keep well when refrigerated for up to 3 days.
- How to make stabilized whipped cream that will be kept in the fridge.
- Place 1 cup of 35% whipping cream in an electric mixer and begin whipping. Whip until the cream is thick but not stiff.
- Mix 2 tablespoons of vanilla sugar and 1/8th tsp. of Xanthan Gum together and add them to the cream as you whip it.
- Continue whipping until soft peaks form. Smooth onto the top of the cooled Blueberry Pie and refrigerate until serving.
Notes
- You can add the sugar at the beginning, but the Xanthan needs to be added towards the end. Because Xanthan gum is very light, I find it works best to mix them together ahead of time.
A Pie made with Fresh Blueberries is also a great treat. Find the recipe at the link.
