Recipe: Gluten-Free Blueberry and Blackberry Pie

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PIE-A-DAY #26

This Blueberry & Blackberry Pie comes from Lena Kwak, who created The French Laundry’s gluten-free Cup4Cup flour.

Find the recipe below, and click here to enter YOUR delicious pie (or pies) in the 5th Annual Good Food Pie Contest on Saturday, September 7th at LACMA.

Gluten-Free Blueberry & Blackberry Pie

Ingredients

For the Filling

6 cups mixed fresh blueberries and blackberries, rinsed and stems removed (if using frozen, defrost, then drain)

1/2 teaspoon lemon zest

1 tablespoon lemon juice

1/4 cup Cup4Cup flour

2 teaspoons fresh ginger, grated finely

½ cup granulated sugar

¼ teaspoon kosher salt

2 tablespoons unsalted butter, cut into small cubes

1 egg yolk, beaten with 1 tbsp water (eggwash)

1 tablespoon coarse sugar (optional)

For the Pie Crust

3 cups Cup4Cup flour

2 tablespoons granulated sugar

1 teaspoon salt

1 cup butter, cubed and cold

1 large egg

½ cup cold buttermilk

Preparation

For the Pie Crust

  1. Place all dry ingredients into a food processor and pulse to evenly distribute. (Or if you do not have a food processor, place dry ingredients into a large bowl.)

  2. Add the cold, cubed butter to the flour mixture, pulsing. (Or use a pastry cutter or fork to cut butter into the dry ingredients.)

  3. Pulse until the mixture resembles coarse meal.

  4. Place mixture into a large bowl and set aside.

  5. Combine the egg and the buttermilk together in a small bowl.

  6. Create a well in the flour mixture, gradually whisk in the egg mixture with a fork.

  7. Mix the dough until it forms a ball.

  8. Allow dough to rest in a refrigerator for 30 minutes.

NOTE: Dough can be made ahead of time and stored in the freezer for up to 3 months.

For the Filling

  1. In a large bowl, mix together the berries with the lemon zest and juice, flour, sugar and ginger. Set aside.

For the Filling & Assembly

  1. Remove dough from refrigerator and cut in half. Using extra Cup4Cup flour for dusting, roll out one portion and drape to fit the contours of a pie dish.

  1. Place the fruit mixture in a pie dish lined with half of the rolled out pie dough.

  2. Dot the top of the filling with the cut butter evenly.

  3. Taking the other half of the pie dough cover the pie crust. Use a full crust, or cut into strips and make a lattice top. Crimp the edges together. If using a full crust, cut a slit in the top to allow steam to escape.

  4. Egg-wash the top and lightly sprinkle coarse sugar on top, if desired.

  5. Bake in a preheated 350°F oven for 45 minutes to 1 hour and until golden brown.

  6. Cool for at least 1-2 hours before slicing.