Friday, February 22
Yummy. I recently found out I am not to eat gluten so since I love to bake away the day, I have been experimenting with pie dough and I found such a good, easy recipe, I had to share.
Two cups Red Mill Gluten Free Flour
2/3 cups butter, chopped
4 Tbsp watter
Make the dough in a bowl with a some forks, or in a mixer with a whisk like I do, I know, it is cheating, but if you know just how long to let it mix, it is easy as...well, pie. Cut the butter into it until it looks like peas, then add the water at the end to get it to mush all together.
Anyway, 4 cups of organic, fresh blueberries, but them in a bowl with 1/4 cup more flour,
3 TBS honey, the rind of one lemon, and the juice of that lemon.
Roll out the dough, it doesn't have the elasticity of wheat, so you may have to piece it together a little bit. Plop the berries in there, and cut the last bit of dough into strips for the lattice. Plop some bits of butter right under the lattice and away you go.
If you like, beat an egg and brush it over the finished pie before you bake, and sprinkle with sugar for a nice glimmery look.
Put it in a preheated oven at 450 for 10 minuets, then reduce heat to 350 for about 45, I don't time it, I just go every 10 mins or so to see how it is, once the crust is brown and yummy looking, and the blueberries have turned into bubbling lava, you are done.
This pie tastes so fresh and tangy, the crust is crumbly and not at all bitter, it tastes like it is good for you! and it is, most pies call for a cup or more of regular sugar, yikes!
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