To make the crust:
1. In your food processor add the flour, salt and sugar. Pulse until combined. Next, add in the cubed butter and pulse until a crumb starts to form with pea sized chunks.
2. While pulsing continuously, slowly add in your ice cold water. Depending on the weather that day you might need the listed amount or you might need a little more or even a little less. As soon as the crust starts to clump together and form into dough, you’re done. Do not over mix or add too much water. You want the crust to clump and hold together when you squeeze between fingers.
3. Flour a counter with more gluten-free flour. Add dough to surface and bring together with your hands. Gently and quickly form into a disk without kneading and then roll it out until it’s 1/4″ thick.
4. Carefully roll dough around your rolling pin, bring it over your pie pan, and unroll across the top. This is the best way to make sure crust doesn’t rip or tear. If it does do so, simply pinch it back together.
5. Cut off excess dough, leaving a little overhang. Excess dough can be baked and turned into snacks! Next, fold that overhang under itself so that you have a nice smooth edged crust and crimp as you see fit.
6. Place dough in the fridge to chill and rest for 30 minutes.
While dough is resting, preheat oven to 425°F and make the gluten-free blueberry filling:
1. In a large bowl, add your defrosted frozen blueberries as well as the juice that collected in blueberry bag, sugar, flour, vanilla and lemon juice. Mix together until completely combined and all the flour lumps are gone.
2. Set filling into the fridge to chill.
While that is chilling, make the gluten-free crumb topping:
1. Add all the ingredients to a food processor and pulse until a crumb forms with pea sized chunks. You can also do this by hand in a large bowl with a fork or pastry cutter. Just work the butter into the sugar, flour and salt until crumbs form. Set aside.
Now let’s put everything together:
1. Carefully add blueberry filling to your chilled pie crust. Make sure to scrape the bowl.
2. Cover entire surface of filling with your crumb mixture. Pile it on there and make sure surface is a nice even layer. If there is any crumb mix left over, store it in the fridge in an airtight container for up to a week or in the freezer for months!
3. Place pie on a tin foil lined baking sheet and bake in the center of your preheated oven for 15 minutes.
If your crust starts to brown quicker than your filling is cooking, you can cover the crust with a handy pie crust shield to help protect the surface while it continues to bake. Or you can carefully cover edges with tin foil.
4. Once the 15 minutes is up, turn heat down to 350°F and bake pie another hour more, or until topping is golden brown and filling is gently bubbling and puffed. Make sure to turn the pan halfway through baking to ensure even baking and browning.
Remove it from the oven and allow to sit on baking sheet until cool to the touch. Then remove and allow to cool completely and set up, before serving.
Notes:
1. Makes one 8″ pie.
2. Results may vary depending on the type of gluten-free flour used. Make sure you know and love your gluten-free flourl. I recommend using Cup 4 Cup for best results.
3. Filling and crumb recipe adapted from countryliving.com.
