On a pie fix at the moment. This attempt at cleverness revealed a slightly creepy creation. Apple pie is calling my name next, but I had to get this one in. We have a lot more frozen blueberries where these are from (the freezer). I prepared three double crusts and froze them until I needed them. It’s made pie creation a breeze. I used the standard double crust recipe and found a blueberry pie recipe on Allrecipes.com. I read through the top two reviews and followed some of their advice. I used the 3/4 cup recommended sugar for a light sweetness that isn’t too rich. I used about 6 Tablespoons or 3/8 cup of tapioca flour for the thickener instead of cornstarch. I want to try arrowroot starch when I can afford it. I covered the edge with aluminum foil until the last 10 minutes of baking and kept the oven at 375 degrees. I brushed egg white and sugar on when I took the aluminum foil off. I took the pie out of the oven for this procedure. The last 10 minutes were an estimate, and mostly just watched for the crust to brown. I ended up with a total of about 55 minutes of baking.
We’ve made our big move to Vermont and have a bit more free time to bake and post! This concoction combines the pie crust recipe on this blog using a lattice technique. The filling and baking instructions were used from allrecipes.com. I used tapioca instead of flour for the thickener and added 3 T cornstarch, recommended by the first and second comments on the article. I also used 3/4 cup of sugar instead of the full amount and used frozen strawberries. I brushed the crust with egg white and sprinkled it with sugar about 7 minutes before it was finished baking. I’ve been reading about using pectin instead of cornstarch and would love to try this next time. However, this one tastes great and holds together well too!
After many tries, 3 cookbooks and one personal idea gained from failed attempts, the pie came together. The main ingredients come from 1,000 Gluten Free Recipes. The filling is from The Joy of Cooking. The crust folding technique is from The Cooks Illustrated Cookbook. All three are available on Amazon or better yet, try your local bookstore!
1 cup flour mix (1.5 cups sorghum flour, 1.5 cups potato starch/cornstarch, 1 cup tapioca flour all whisked together)
3/4 cup tapioca flour
1/2 cup sweet rice (or white rice) flour
3 T sugar, divided
1 t xanthan gum
1 t guar gum
1/2 t salt
1/8 t baking soda
1/2 cup shortening or buttery sticks
1/2 cup milk (rice, soy, cow, nut) or water
1 t vinegar or lemon juice
1 egg white beaten with 1 T water for egg wash (optional to make vegan)
- Hand whisk the sorghum blend, tapioca flour, sweet rice flour, 2 T of the sugar, xanthan gum, guar gum, salt, baking soda, and shortening in a food processor and process until crumbly. Place dry ingredients in food processor, kitchen aid, or leave in bowl (if combining by hand). Add the milk and vinegar and process until the dough forms a ball. If it doesn’t form a ball, use a butter knife to break up the dough into pieces and process again, scraping down sides if necessary. Remove the dough from the food processor and knead with your hands until smooth. Shape the dough into two 1-inch thick disks, wrap tightly with plastic wrap, and refrigerate 1 hour.
- Preheat the oven to 425 degrees.
- With a rolling pin, roll to a circle between two pieces of plastic wrap, large enough to cover the bottom and edges of the pie pan. Move the rolling pin from the center of the dough to the outer edge, moving around the circle in a clockwise fashion to assure uniform thickness.
- Remove the top plastic wrap and invert the crust onto hand and center it over a 9-inch nonstick pie pan. Remove plastic wrap. Press into place. Leave about 1/2 inch overhanging edge.
- Add filling as directed below. Roll remaining disk of dough to cover pie and overhang by 1/2 inch, flip onto hand and center on the filled crust. Do not remove the top plastic wrap until the dough is centered.
- Tuck the top crust over and underneath the bottom crust. Pinch together with fingers. The pinching should leave the crust upright (which can prevent spillage if the filling boils out of the crust). Repeat this process all the way around the pie. Make sure the pie is sealed to prevent mess.
- Cut eye shaped holes (or some type of hole) in the pie crust. This prevents the crust from resealing and making a big mess.
- Place the pan on second to lowest oven rack. Place a nonstick baking sheet on the lowest rack, below.
- Bake pie for 30 minutes. Remove from oven and reduce temperature to 350 degrees. Brush crust with one egg white and sprinkle remaining tablespoon of sugar. Cover edges loosely with foil if they have begun to brown.
- Bake for another 30 minutes and then cool completely on a wire rack before cutting.
Strawberry Rhubarb Ingredients and Instructions:
1 pounds rhubarb stalks, trimmed and cut in 1 inch segments
Measure 2.5 cups and combine in a bowl with:
2.5 cups prepared strawberry quarters
1 1/4 to 1 1/2 cups sugar, depending on tartness of fruit
1/4 cup quick-cooking tapioca or cornstarch
(1-2 teaspoons grated orange zest)
1/4 teaspoon salt
Let stand for 15 minutes, stirring occasionally.
Pour the filling into the bottom crust and complete instructions above for to crust
Above is the unbaked pie. This was a team effort. I made the crust and Sarah made the filling. The crust recipe can be found on the apple pie page. The apple pie crust yields two crusts, and so the other can be refrigerated or frozen for later. This is a fairly simple pie with tasty results. We used yams this time and it wasn’t as good as the sweet potato (which have a lighter color).
1 unbaked 9 inch pie crust
1 lbs. sweet potato (1-2)
1/2 cup butter softened (or Vegan Earth Balance Buttery Sticks)
1 cup sugar (or less)
1/2 cup milk (rice, soy, almond)
1/2 tsp. ground nutmeg
1/2 tsp ground cinnamon
1 t vanilla
- Boil sweet potato whole in skin 40-50 minutes. Put in bowl of cold water and remove skin. Break apart sweet potato in bowl.
- Add butter and mix well. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat until smooth.
- Pour into unbaked pie crust. Bake at 350 degrees for an hour or more, until a knife comes out clean. The pie will puff up, then sink as it cools.