Those of you that are avid gluten-free bakers: have you ever noticed how much a brand change in a gluten-free flour affects your end result? I’ve heard this, but didn’t really experience it to a point where I thought “ugh, I really need to stick with this other brand” until I was making pie crust. You see, I’ve had this amazing pie crust under wraps for a while. I love it. It’s reasonably easy to roll out, and it’s light and crisp once baked. And until I switched flour brands, it wasn’t gritty or grainy in the least.
But the last time I was out of my Authentic Foods superfine brown rice flour and Mochiko sweet white rice flour, I opted instead to buy a different brand, just because it was more convenient. Big mistake on my part – at least for this recipe. This time around, I purchased Bob’s Red Mill flours. They’re fine in most baked goods – especially the ones with plenty of moisture to “soften” the coarser grind of the flour. Pie crust is not one of those things. The crust with my usual flours is really great. It works with the Bob’s Red Mill flours as well, but it’s less pliable, and after baking, the mouthfeel is a bit grittier. I definitely could notice the difference, and while I like and use Bob’s Red Mill flours for a ton of things (in fact, they are the majority brand in my pantry), for this recipe in particular, I’m sticking to more finely ground flours.
That being said, I want to share this recipe with you all. It’s quite good – the best I’ve made or eaten so far. Like I mentioned above, it’s pliable, easy to roll out (as long as you roll between sheets of parchment), it tastes delicious, and it holds up to fruit fillings quite well. I won’t say that it behaves just like a gluten dough – I have yet to experience that in any gluten-free baking, really – but it’s easier to handle than most. It was excellent with this blueberry pie.
Blueberry season is coming to a close around here. I’m kind of mourning that fact. I love blueberries, and the local ones have so much more flavor than any I’ve found at the grocery. It’s a complex flavor, more than just sweet or tart. Almost perfumed, floral…it’s hard to describe, but I adore them. I’ve purchased a dozen pints from a nearby farm and have frozen them for yearlong use (which sadly, will in reality only last me until December or January). But I did have to sacrifice a good amount of the fresh berries for this pie. Although I wouldn’t really call it a sacrifice – because after all, who doesn’t like pie?
This pie isn’t overly sweet, but I found it the perfect way to end the day. A happy helping of this, and a scoop of vanilla (dairy-free) ice cream, and I’m definitely in heaven. But I won’t judge if you decide that you need a slice for breakfast too – it would be a perfect compliment to a cup of coffee.
Blueberry Pie (gluten-free, dairy-free)
Pie Crust – this recipe makes enough for a double crust. Halve the recipe to make this blueberry pie, or save the remainder of the crust for another purpose:
1 ½ c sweet white rice flour (I prefer Mochiko)
¾ c superfine brown rice flour (I prefer Authentic Foods)
1/3 c tapioca starch
1 t kosher salt
¼ t guar gum
12 T (1 1/2 stick) vegan buttery sticks (I like Earth Balance) or butter, if you can handle dairy
2 eggs, cold
1/4 c cold water
Combine all the dry ingredients in the bowl of a food processor. Pulse a few times to combine. Cut the vegan butter into smaller pieces and add to the dry ingredients. Pulse until everything looks like a somewhat fine meal. Add the eggs and water. Process until it becomes thick dough. It should be pliable and hold together, but not overly sticky. If it’s too sticky, add a tablespoon of starch. Too dry and crumbly, add a tablespoon of water.
Place half of the dough (unless you’ve halved the recipe; in that case, use the entire amount) onto a large sheet of parchment paper and pat together into a circle. Place another sheet of parchment paper on top, and roll out dough using a rolling pin with the dough in between the two sheets. You can stop and pull up the top sheet and lay back down to reposition if you get wrinkles in the sheet. Roll out to about 1/8 inch thickness.
Remove the top sheet of parchment paper. Place a pie pan upside-down over the dough, and slide your hand underneath the dough and bottom sheet of parchment paper. With one hand on the bottom of the pie pan, and the other on the dough, flip everything at once, so that the pie pan is right-side-up with the dough laying over the top. Peel back the parchment and press the dough in. If it cracks, simply press back together.
Bake crust according to your pie recipe (or as I am doing below).
For the blueberry pie filling:
7 c blueberries
1/2 c maple sugar (can also use regular white sugar or coconut palm sugar)
1/4 c tapioca starch
1 T lemon juice
1 T vegan butter, cut into small pieces
In a large bowl, place the blueberries, sugar, starch, and lemon juice. Toss to combine. Using a potato masher, mash some of the berries. You don’t want them to look totally mashed – you just want to release some of the juices.
Transfer the blueberries to your pie pan with the crust, mounding towards the middle. Scatter the butter on top of the berries.
For the Crumble Topping:
1/4 c sweet white rice flour
1/4 c superfine brown rice flour
1/4 c tapioca starch
1/4 t guar gum
3 T maple sugar (can also use brown sugar or coconut palm sugar)
1/2 t cinnamon
1/4 t kosher salt
1/3 c melted vegan butter, cooled slightly
In a medium bowl, whisk together the flours, guar gum, sugar, cinnamon, and salt. Pour in the melted butter and mix with fingertips to blend and crumble.
Preheat the oven to 375 degrees. Crumble the crumble topping over the top of the blueberries. Place the pie in the oven on the center rack and bake for 1 hour 15 minutes, covering with foil after 45 minutes if it starts to brown too much.
Transfer to a wire rack to cool.
Do you have experiences with varied results when it comes to using different brands of gluten-free flours? Share at Udi’s Gluten-Free Living Community!