BLUEBERRY PIE WITH CORNMEAL CRUST
Steps:
- For the crust: Put the flour, yellow cornmeal, 2 tablespoons sugar and the salt in a food processor and pulse to combine. Add the butter and shortening and pulse until the mixture resembles coarse breadcrumbs. Combine 1/2 cup ice water and the apple cider vinegar in a liquid measuring cup. Add the ice water mixture to the flour mixture, 1 tablespoon at a time as needed, and pulse until the mixture just comes together. Turn the dough out onto a clean surface and press the dough together. Divide the dough in half and press into two discs. Refrigerate the dough until firm, at least 2 hours.
- For the filling: Put 4 cups blueberries and 1/3 cup sugar in a medium saucepan over medium-high heat and cook, stirring frequently, until the sugar dissolves and the blueberries start to release some of their juices, 3 to 5 minutes. By this time, the mixture will have started to boil. Lower the heat to a strong simmer and cook, stirring occasionally, until the mixture reduces, 10 minutes. Stir in the tapioca starch and cook until the mixture thickens and resembles, blueberry jam, 5 minutes.
- Transfer the mixture to a large bowl, then stir in the remaining 4 cups blueberries, the remaining 1/3 cup sugar, and the blueberry jam, lemon zest, lemon juice and salt. Cool completely, about 45 minutes.
- To assemble and bake: Roll 1 chilled dough disc into a 13-inch round (about 1/8-inch-thick) on a lightly floured surface.
- Roll the dough onto a rolling pin, then unroll it into a 9 1/2-inch glass deep-dish pie plate, letting it hang over the edge. Evenly spoon the chilled filling into the pie plate.
- Roll out the remaining dough disc into a 12-inch round and place it over the filling. Press the crust edges together and trim, leaving a 1/2-inch overhang. Roll up or pinch the overhang to seal. Crimp as desired.
- Make five 2-inch slashes in the top of the crust. Chill for 30 minutes.
- Position a rack on the lowest shelf of the oven and place a baking sheet on the rack. Preheat the oven to 425 degrees F.
- Whisk the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush the egg wash on top of the chilled pie, including the crimped edges. Sprinkle with the remaining 1 tablespoon sugar.
- Put the pie on top of the baking sheet in the oven and bake for 20 minutes. Lower the temperature to 375 degrees F and rotate the baking sheet. Bake, rotating the pan halfway through for even color, until the crust is golden brown and the filling is bubbling, about 1 hour. If the edges begin to brown too quickly, cover them with foil or crust protectors. Remove the baking sheet from the oven and allow the pie to cool completely on the baking sheet.
- Slice the cooled pie into 8 to 10 pieces before serving.
GLUTEN-FREE BLUEBERRY PIE WITH CORNMEAL CRUST
Blueberries mixture sandwiched between cornmeal crusts for a delicious pie - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 8
Number Of Ingredients 22
Steps:
- In food processor, place flours, cornmeal, 2 tablespoons sugar, the xanthan gum, 1/2 teaspoon salt and the pumpkin pie spice. Cover; pulse, using quick on-and-off motions, until blended. Add 1/2 cup butter and the shortening. Cover; pulse until coarse crumbs form, about 5 seconds. Add water; pulse just until dough comes together. Divide dough in half; flatten each into a disk. Wrap in plastic wrap; refrigerate until firm.
- In large bowl, toss blueberries, 1/2 cup sugar, the cornstarch, preserves, 1/4 cup butter, lemon peel, lemon juice and 1/8 teaspoon salt; set aside.
- Line cookie sheet with foil; place on lower oven rack to catch any drips. Heat oven to 375°F. Unwrap 1 dough disk (keep remaining dough refrigerated until ready to use). Between 2 sheets of cooking parchment paper generously sprinkled with rice flour, roll dough into 12-inch round about 1/4 inch thick. Carefully peel off top piece of parchment paper; replace paper and turn round over. Peel off parchment paper from second side of dough and discard.
- Place upside-down 9-inch glass pie plate on dough round. Turn plate with dough over; remove parchment paper and discard. Pat dough into plate, pressing together any cracks or tears. In small bowl, beat egg white. Brush over dough. Spoon filling into crust-lined plate.
- Unwrap second dough disk. Between 2 sheets of cooking parchment paper generously sprinkled with rice flour, roll dough into 12-inch round about 1/4 inch thick. Carefully peel off top piece of parchment paper; invert dough onto filling. Peel off parchment paper from second side of dough and discard. Using sharp knife, trim crusts even with edge of plate; crimp edge with fork to seal. Cut vents in top crust. In small bowl, beat egg yolk and milk. Brush over dough. Sprinkle with 1 tablespoon sugar.
- Bake 1 hour to 1 hour 10 minutes or until crust is golden and filling is bubbly. Cool completely on cooling rack, about 2 hours.
Nutrition Facts : Calories 640, Carbohydrate 100 g, Cholesterol 70 mg, Fat 5, Fiber 4 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 48 g, TransFat 2 g
CORNMEAL CRUST
I needed to make another pizza crust and didn't have time for the dough to rise. This was super simple and quite good. Who knew? Recipe courtesy of Betty Crocker's New Cookbook.
Provided by AmyZoe
Categories Breads
Time 17m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 425. Grease 12 inch pizza pan with shortening.
- Heat water to boiling in 2-quart saucepan.
- Stir in remaining ingredients with wire whisk until mixture is smooth and thickens.
- Spoon onto pizza pan and spread evenly, mounding edge slightly.
- Bake 5 to 7 minutes or until set and light brown.
- After you top pizza with your favorite toppings, bake for 15 to 20 minutes or until cheese is melted and toppings are hot.
Nutrition Facts : Calories 90.7, Fat 2.7, SaturatedFat 1.3, Cholesterol 5.1, Sodium 119.5, Carbohydrate 15.7, Fiber 1.5, Sugar 0.1, Protein 1.7
BLUEBERRY PIE WITH A CORNMEAL CRUST
This recipe came to The Times from Diana Scott-Sho of the Luscious Little Dessert Company in Yonkers. A picture of this pie prompted many an email from readers asking where they could get the recipe. What sets this pie apart from the usual summer berry is twofold. First, there's the nubby cornmeal crust, nearly as sweet as a cookie but still flaky. Second, there is the blueberry syrup drizzled on the top. This was a genius move on Ms. Scott-Sho's part. Rather than just letting the overflowing sugary juice fossilize on the baking sheet, she spoons it while still bubbling hot over the top of the pie. Not only does this make cleanup slightly easier, it adds a completely different textural experience. You get the jammy, juicy fruit, the crisp crust and then the syrup, which thickens into something akin to soft fruit leather, and far tastier.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 3h
Yield One 9-inch pie
Number Of Ingredients 13
Steps:
- Make the crust: blend flour, cornmeal, sugar and salt in a food processor. Add butter and shortening, then pulse until mixture resembles coarse meal. Add 4 tablespoons ice water and blend until dough forms a ball, adding more ice water, a half-tablespoon at a time (up to 2 additional tablespoons), if dough is dry. Divide dough in half, flatten into two round disks, wrap in plastic and chill at least 1 hour.
- Meanwhile, in a large bowl, make the filling: whisk together sugar, cornstarch, salt and lemon zest. Fold in 4 cups blueberries, lemon juice and 1 tablespoon water. Let stand at room temperature about 45 minutes until juices form. Gently fold in the remaining 2 cups blueberries.
- Heat oven to 400 degrees. On a floured surface, roll out one dough round. Transfer rolled-out dough to a 9-inch pie pan and fill with blueberry mixture. Roll out the second dough round, then use it to cover the pie, decoratively crimping together dough edges to seal. Score top crust with a knife so pie can vent. Brush with milk and sprinkle with Demerara sugar.
- Place pie pan on a rimmed cookie sheet and bake for 25 minutes. Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and filling is bubbling, about 35 minutes more. Spoon any escaped juices onto pie. Transfer to a rack and cool completely before serving.
More about "gluten free blueberry pie with cornmeal crust food"
GLUTEN FREE BLUEBERRY PIE | LEXI'S CLEAN KITCHEN
2021-06-13 Make pie crust. Choose between our gluten-free almond flour crust or gluten-free oat flour crust. In a large pot, add 4 cups blueberries, …
From lexiscleankitchen.com
5/5 (3)Total Time 1 hrCategory DessertCalories 142 per serving
From lexiscleankitchen.com
5/5 (3)Total Time 1 hrCategory DessertCalories 142 per serving
- Make pie crust. Choose between our gluten-free almond flour crust or gluten-free oat flour crust.
- In a large pot, add 4 cups blueberries, tapioca, maple syrup, coconut sugar, lemon zest, cinnamon and salt. Cook over medium heat, stirring frequently until the blueberries are cooked and thickened up, about 5-8 minutes. Set aside to cool briefly. Add in the remaining cup of frozen blueberries to help the pie cool down faster.
- Between two sheets of parchment, roll out 1 batch of dough to fit the size of a 9 inch pie tin and place in the pie tin.
GLUTEN FREE BLUEBERRY PIE RECIPE - & DELECTABLE …
2019-06-21 Preheat oven to 400F. Roll out one homemade gluten free pie crust pastry according to linked recipe. Combine sugar, gfJules Flour, water …
From gfjules.com
5/5 (3)Total Time 1 hr 41 minsCategory DessertsCalories 355 per serving
From gfjules.com
5/5 (3)Total Time 1 hr 41 minsCategory DessertsCalories 355 per serving
- Combine sugar, gfJules Flour, water and salt in a small saucepan and stir over medium heat until boiling. Continue to cook 2 more minutes while stirring. Mixture should be clear and thick; do not cook until mixture browns.
- Remove from heat and whisk in butter, lemon juice, lemon zest, cinnamon and nutmeg. Add 2 cups blueberries and let cool down to warm. Then gently stir in remaining 4 cups blueberries.
GLUTEN-FREE BLUEBERRY PIE - GLUTEN-FREE BAKING
2015-07-23 Pat dough into a rectangle and wrap tightly in plastic wrap. Chill for one hour. Preheat the oven to 425 degrees F. Cut dough into two equal …
From glutenfreebaking.com
5/5 (1)Total Time 1 hr 45 minsEstimated Reading Time 3 mins
From glutenfreebaking.com
5/5 (1)Total Time 1 hr 45 minsEstimated Reading Time 3 mins
GLUTEN FREE PIE CRUST WITH PERFECT BLUEBERRY PIE FILLING …
2020-10-28 Take mixture down to a simmer, melt in butter. 2. In a small bowl whisk together cornstarch and water. Slowly whisk into blueberry pie filling. 3. Keep mixture down to a simmer and continue to whisk over low heat until …
From veggiebalance.com
From veggiebalance.com
GLUTEN-FREE BLUEBERRY PIE RECIPE - KITCHEN TRICKS
2021-09-30 Directions. 1. Combine all the ingredients for the gluten-free flour. 2. In a food processor, add the gluten-free flour, salt, butter, vinegar and sugar. Pulse until combined, but crumbly. 3. Slowly pour the water while pulsing to …
From kitchentricks.com
From kitchentricks.com
GLUTEN FREE BLUEBERRY PIE - LET THEM EAT GLUTEN FREE CAKE
2019-06-07 Whisk together 1 egg with 1 tbsp milk and brush onto top crust. Sprinkle with sparkling sugar, if desired. Place pie on larger baking sheet to catch any drippings. Bake at 425° for 20 minutes. Reduce heat to 350° and continue …
From letthemeatgfcake.com
From letthemeatgfcake.com
25 BEST EVER GLUTEN-FREE PIE RECIPES TO TRY - INSANELY GOOD
2022-07-06 20. Gluten-Free Salted Caramel Apple Pie. Apple pie is already a pretty flawless dessert. But if you want to take it to a whole new level of pie heaven, throw in some caramel. …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
GLUTEN FREE CORNMEAL PIE CRUST RECIPES - STEVEHACKS
Lightly grease a 9" pie pan that's at least 1 1/2" deep. Roll the pie dough out to a 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to …
From stevehacks.com
From stevehacks.com
GLUTEN-FREE BLUEBERRY PIE RECIPES (FROM TRADITIONAL TO MUCH …
Granola-Topped Blueberry Pie Bars from Daily Bites via Ricki Heller. ~ Mini Blueberry Pies in a Muffin Tin from Chocolate-Covered Katie ~ gluten free (be sure to use gluten-free option), egg free, vegetarian, with dairy-free option. ~ No-Bake Blueberry Cream Pie from Healthful Pursuit ~ gluten free, grain free, dairy free, egg free, sugar free ...
From glutenfreeeasily.com
From glutenfreeeasily.com
BLUEBERRY PIE WITH CORNMEAL CRUST BEST RECIPES
2022-06-18 Ingredients: 290 grams all-purpose flour (about 2 1/2 cups), more for rolling out dough; 35 grams cornmeal (about 1/4 cup) 35 grams sugar (about 3 tablespoons)
From findrecipes.info
From findrecipes.info
PIE CRUST – LORRAINE'S GLUTEN FREE
Oven Temperature: Preheat oven to 350ºF. Baking Time: 10 minutes (blind bake) Combine dry ingredients and cut butter in dry ingredients with a pastry cutter until butter is pea size. …
From lorrainesglutenfree.com
From lorrainesglutenfree.com
MOM'S BEST GLUTEN FREE BLUEBERRY PIE RECIPE - FEARLESS DINING
2022-06-16 Step 11: Brush an egg wash over the pie crust before baking to help the crust get golden on top. Step 12: Bake the pie for 20 minutes at 400º F. Reduce the oven temperature …
From fearlessdining.com
From fearlessdining.com
VEGAN GLUTEN-FREE PIE CRUST - DELIGHTFUL ADVENTURES
2020-09-04 Generously dust some of your gluten-free flour on a piece of parchment paper, unwrap and place the chilled dough disk on top of the flour. Sprinkle some more gluten free …
From delightfuladventures.com
From delightfuladventures.com
GLUTEN-FREE BLUEBERRY PIE WITH CORNMEAL CRUST | RECIPE
Mar 19, 2013 - Blueberries mixture sandwiched between cornmeal crusts for a delicious pie - perfect for dessert. Pinterest. Today. Explore. When autocomplete results are available use up …
From pinterest.com
From pinterest.com
PLEASE GIVE ME YOUR BEST PIE CRUST/ PIE RECIPE! : R/GLUTENFREERECIPES
Nuts + salt (option) + sweetener (optional) + flavourings (optional) + water + oil/fat (sometimes necessary). Examples would be like almonds, salt, honey, water, coconut oil or pecans, …
From reddit.com
From reddit.com
CHAPTER 22: BLUEBERRY PIE WITH CORNMEAL CRUST - BETTY CROCKER 20 …
Bring Back Dessert with Gluten-Free Recipes Photo of Every Recipe Eating gluten free can be a challenge, but with these easy recipes, it’s a snap! Bake up Chocolate Cake with Praline …
From zoboko.com
From zoboko.com
CORNMEAL PIE CRUST - BAKING SENSE®
2020-07-23 Instructions. Combine the all purpose flour and cornmeal with the salt and sugar. Whisk together to mix the ingredients evenly. Using your fingers, cut the lard or shortening into …
From baking-sense.com
From baking-sense.com
GLUTEN-FREE BLUEBERRY PIE WITH CORNMEAL CRUST | RECIPE | GLUTEN …
Mar 11, 2013 - Blueberries mixture sandwiched between cornmeal crusts for a delicious pie - perfect for dessert.
From pinterest.com
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love