Several months ago, we attended the Living Free Expo. As part of the blogger swag bag, we received a complimentary box of King Arthur Flour’s Gluten-Free Pie Crust Mix. We were eager to bake with it, but neither of us had made a pie before. We mentioned it to my mom, who said she had baked pies before and she could do it.
I tried convincing Nikki to let our mom make an apple pie since it’s my favorite, but she refused (mostly because she can’t eat apples). Not totally defeated, I tried convincing her to do a chocolate pie. She says the pie isn’t for me, it’s for her. Whatev. She decided that she wanted blueberry lemon pie. Fine.
My mom informed us that she hadn’t made a pie in years, but thought she could still do it. I told her if it didn’t come out right, I’d figure out another blog topic and maybe we could ask her oldest sister to make one. Since this blog is about said pie, you know that it worked out.
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2- sticks (16 tbsp) cold butter
4-6 tbsp cold water
1 can lemon filling
1 can blueberry filling
Optional: Gluten-free flour or cornstarch; if you don’t have either, you can use parchment paper or plastic wrap
(bakes two 9″ pie crusts)
-Cut butter into small cubes. Note: use vegan butter to keep the recipe dairy-free and obviously vegan.
-Pour mix into bowl. Add in butter. Note: mixture will be uneven crumbs.
-Sprinkle water over mix gradually and toss with a fork. The mix should form a cohesive dough that stays together when squeezed.
-If you want a top and bottom for the pie, divide dough into two pieces. You’ll want one to be bigger than the other. Shape them into disks, and wrap well before refrigerating for at least 15 minutes.
-Use the larger piece of dough for the pie’s bottom. If you have gluten-free flour or cornstarch, dust your area along with the top of the dough with it. Roll dough.
If you don’t have either, this is where the parchment paper/plastic wrap comes in. Roll your dough between pieces of paper/plastic.
If you’re using a specific recipe, you’ll bake according to the recipe.
We had to add more water than what is recommended on the box. If you need more, gradually add in more water until it reaches cohesive consistency.
Initially, my mom was going to make the pie with a top and bottom crust. She was having issues with it being crumbly while rolling and decided to combine all the dough to make a bottom crust and have no top crust. After combining both pieces, she placed plastic wrap in a pie bowl and placed the dough on top. Then, she pressed it out across the dish and around the sides with her fingers. Afterwards, the crust went in the freezer for 15 minutes.
Once the crust had set, she baked the crust for about 20 minutes. After letting it cool, she poured in the lemon filling. After spreading it across the crust, she added the blueberry filling. Next, she baked the pie for an additional 15 minutes. Let cool for 10 minutes before placing it in the refrigerator for 10 minutes to set.
After that, it was ready to serve. Beware that there may be dripping from the filling when cutting the pie.
The blueberry lemon pie is really good. The crust tastes very good. Nikki did have issues with the filling dripping while cutting slices. It may have just been the type of filling or needing to be refrigerated longer before serving. Nikki wanted me to stress that gluten-free breads and pies tend to be crumbly. Don’t be surprised if yours is when you cut it.
At the expo, we received some additional boxes of King Arthur Flour Gluten-Free Pie Crust Mix. If you’d like to make your own blueberry lemon pie (or any other pie), I’m giving away two boxes. To enter, follow GFS on Instagram by Friday, June 14th. Comment on today’s (6/7) post with a pie emoji. Two winners will be picked at random. *Must be in the US to enter.*
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