Blueberry Picking Time

Probably one of my favorite things to do in summer is to get fresh local berries. This morning we went to the pick-your-own blueberry farm and brought home just over 6 pounds of yummy summer goodness. Want to see our bounty?

Actually, that’s only about half of our haul. I had to use two colanders to wash them all. So then I just needed to decide what to do with all those berries, while enjoying some as a snack, of course. I really wanted to try a gluten-free almond pie crust recipe I stumbled across several months ago, and the blueberry farm gave me a recipe for “Double Good Blueberry Pie” so I used that recipe for the filling.

Gluten-Free Blueberry Pie in All-Nut Crumb Crust

2013-05-16 22:50:54

This is one of my favorite things to make in the summer. I love the combination of fresh and cooked blueberries in the pie filling, and the crunchy crust is super yummy!

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Gluten-Free Nut Crumb Crust

2 1/4 cups finely ground blanched almonds

1/2 tsp cinnamon

1/3 cup melted butter

2 TBSP pure maple syrup

Blueberry Filling

1/2 cup sugar (the recipe called for 3/4 cup, but these berries are plump and sweet)

3 TBSP cornstarch

1/8 tsp salt

4 cups blueberries (1 1/2 pounds), divided

1/4 cup water

1 TBSP butter

1 TBSP lemon juice

Instructions

Mix crust ingredients together well (food processors are great for this!) and then press the mixture into a 9-inch pie plate.

This pie required a pre-baked shell, so I baked it at 350 degrees for 15-20 minutes. I don’t know exactly how long because I forgot to set the oven timer when I first put the pie in, but it was more than 15 and less than 20.

Allow shell to cool completely before adding the pie filling.

To make the filling

Combine sugar, cornstarch, and salt in saucepan.

Add water and 2 cups of the blueberries.

Cook over medium heat, stirring constantly until the mixture comes to a boil and thickens. Remove from heat and stir in lemon juice and butter.

Set aside to cool.

To assemble pie

Place remaining 2 cups of berries in cooled pie shell.

Top with cooled cooked berries.

Chill.

Eat and rejoice!

Darla's Cake Blog http://www.cakedarla.com/

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Oh, and I also made some gluten-free blueberry mini muffins, but I’m not at all happy with how those came out. That recipe is going to need a bit more work, or perhaps I should just look for a better one.

Don’t worry, I have plans for raw, or at least slightly more healthy, blueberry treats to share.