From Annette Marie of Best Life Gluten-Free
- 1 premade gluten-free pie crust
For Crumb topping:
- 1 cup All-Purpose Gluten-Free Flour
- 1 tsp. saltj
- 4 Tbsp. cold salted butter or vegetable shortening
- ½ tsp. apple cider vinegar
- 4 Tbsp. cold water (Use more if dough feels very dry)
- ½ tsp. cinnamon
- ½ cup light brown sugar
- 3 pints fresh blueberries, picked clean of stems, washed and dried
- 1 tart apple, cored, peeled and grated. After grating, squeeze apple shaving in a towel to remove moisture or else the pie is very wet.
- 1 tsp. lemon zest and 1 tsp. fresh lemon juice
- 2 Tbsp. cornstarch
- ½ cup granulated sugar
- ¼ tsp. salt (not sea salt)
- 1 tsp. butter (to dot on top of berries before baking)
- The first thing you need to do is prepare the dough for the crumb topping.
- Combine the dry ingredients for the topping first, and then add the butter, “cutting” it in with a pastry blender tool or 2 forks.
- Now add the wet ingredients and combine, using the pastry blender or forks, and eventually use your clean hands, until you have a ball of dough.
- Wrap in plastic wrap and place in refrigerator for 45 minutes to 1 hour.
- Now prepare the filling: In a saucepan, place half of the blueberries over low heat. As they begin to warm and then simmer, mash with a potato masher or anything that will crush them. Keep simmering until they’re reduced to half of amount you began with. Stir well and keep an eye on them. Remove from heat and place in a bowl to cool for about 15 minutes.
- In a larger bowl, place the remaining ingredients, including the other, raw blueberries, lemon zest and juice, salt, cornstarch. Add the first berries and combine well with a spatula or wooden spoon, folding under as you combine.
- Pour in the pre-made pie shell and dot with the teaspoon of butter (separated into 4 tiny pieces) scattered about the top.
- Preheat oven to 400 degrees.
- Remove the chilled ball of dough, unwrap and place in a medium-sized bowl. Using the pastry blender tool or forks, create crumbs. What we’re doing is crumbling the dough until the tiny balls of it are about the size of peas. Sprinkle all over the berry mixture.
- Place the pie on a baking sheet (this promotes even distribution of heat and helps the bottom crust bake). Then place it in the oven on the lowest shelf and bake for 20 minutes. Then, reduce heat to 350 degrees for another 45 minutes.
- Cool the pie on a rack for at least 2 to 2 ½ hours, before serving.
Note: The crumbs should be a golden color and the rim of the pie is also golden. I use a pie “protector ring” on my crust so it doesn’t burn. These are available at most kitchen specialty shops. Here in the Northeast, we have Bed, Bath and Beyond, which is where I got mine! If the crust seems to be getting too brown, you can even cut a few strips of aluminum foil and make your own protective cover for the rim. Don’t cover the whole pie, just the outer crust.