Blueberry Pie Gluten Free
Recipe: #11159
November 15, 2013
Categories: Desserts, Blueberry, Native American, Baby Shower, Birthday, Christmas, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, New Years, Picnic, Potluck Romantic Dinner, Sunday Dinner, Thanksgiving, Valentine's Day, Oven Bake, Gluten-Free, Low Sodium, Vegetarian, Kid's Lunches, Pies, Vegetarian Dinner, more
"This is a simple recipe that you can make with fresh or frozen berries. I use my #recipe10960 recipe for this, but you can use your favourite if you prefer."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (105.8 g)
- Calories 200.1
- Total Fat - 6.6 g
- Saturated Fat - 4 g
- Cholesterol - 40.3 mg
- Sodium - 347.1 mg
- Total Carbohydrate - 32.1 g
- Dietary Fiber - 1.4 g
- Sugars - 26.1 g
- Protein - 4.9 g
- Calcium - 132.1 mg
- Iron - 0.3 mg
- Vitamin C - 5.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 450 degrees Fahrenheit.
Step 2
In large bowl, mix together the brown sugar, cornstarch, butter and lemon juice.
Step 3
Add the frozen blueberries and mix together.
Step 4
Pour into bottom pie shell.
Step 5
Add top pie shell, seal edges and make vent holes.
Step 6
Mix together the egg yolk, water and salt and brush over the top and around the sealed edge of pie.
Step 7
Place on a baking sheet.
Step 8
Bake for 20 minutes and reduce heat to 350 degrees Fahrenheit.
Step 9
Cook for an additional 30 to 40 minutes, until crust is a light golden color.
Step 10
Cool and serve.
Tips
- 1 9" deep dish pie plate
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