Mom's Best Gluten Free Blueberry Pie Recipe (2024)

FAQs

Why is my gluten free pie crust so hard? ›

Too much water makes pie crusts tough, ESPECIALLY gluten-free crusts. An extra tablespoon or two can make your crust rock hard. Try to use the least amount of water listed.

To successfully make a gluten-free pie crust that won't fall apart, add one egg to your dry ingredients before adding any water. Fully combine the egg and then add only the amount of water you need to form the dough.

Another reason why blueberry pie might be runny is that it just didn't bake long enough. The filling should be bubbling so that the cornstarch has a chance to gel with all of the juices from the berries.

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A: First, don't just reach for more flour—too much extra flour will make the crust tough, and won't treat the real problem, which is that your butter is too soft. I recently read in Weller's cookbook A Good Bake that it should take no more than one to two minutes to roll out a pie crust.

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.

Vinegar, buttermilk, lemon juice, and vodka all change the interaction of the liquid and gluten in the dough. But the difference between a dough with acid in it and one without (when made with the same technique) is infinitesimal. In other words, no ingredient can cure poor execution.

You'll know if your pie dough is too dry if it cracks, crumbles, and doesn't come together easily when rolled into two ball shapes. The culprit here is likely too much flour (see our note above about weighing the flour), but it can be easily corrected.

While gluten-free pastry is more delicate to handle, the most frequent reason for cracking is that there is insuffi cient moisture in the pastry. When making shortcrust pastry you mix the fat into the flour until it has the appearance of breadcrumbs, then add the liquid to bring together the dough.

Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie.

What is the best thickening agent for blueberry pie? ›

We like tapioca in blueberry, cherry or peach pies. Arrowroot, unlike cornstarch, is not broken down by the acid in the fruit you are using so it is a good choice for fruit with a higher content of acidity such as strawberries or blackberries.

Tapioca Flour: This is the secret ingredient that will keep your blueberry pie from being a runny mess when you cut into it. Tapicoa flour works better than flour or cornstarch because you need less, and it wont alter the color or texture of the pie filling like those will.

Product details

Each can of LIBBY'S 100% Pure Pumpkin is all-natural, gluten-free, non-GMO and free of preservatives. Excellent source of Vitamin A and fiber, low in fat.

Once again, Jell-O Instant Cheesecake Pudding & Pie Filling contains barley in its flavoring ingredients, and so is not gluten-free and not safe for celiacs.

Scrumptious pastry made with gluten free flours encases some rather special pie fills, using great ingredients. Whether you're coeliac or gluten intolerant, our pies and pasties are bound to hit the spot. None of the gluten and ALL of the taste! Go on - take a Chunk of Baked to Taste!

Overworking the dough: One of the most common mistakes when making pie crust is overworking the dough. When you handle the dough too much, it can develop too much gluten, which can make the crust tough. To avoid this, handle the dough as little as possible and stop mixing as soon as the dough comes together.

Tips For Gluten-Free Baking. Gluten-free baking is a lot harder than traditional baking because gluten protein is what gives baked goods their structure. Bread without gluten or any gluten substitute will be thick and crumbly when it comes out of the oven.

If your pie crust is tough instead of tender and flaky, you probably either overworked the dough or added too much water to it.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.