Gluten-Free Open-Faced Blueberry Pie

For my gluten-free folks, no longer will you be jealous of those pie eating mongers around you. With my gluten-free crust, your stomach will be happy and so will your tastebuds. Enjoy!

Ingredients

Pie Crust:

1 cup gluten-free oat flour

1/2 cup coconut flour

4 tsp coconut sugar

1/2 tsp baking powder

1/2 tsp kosher salt

3 eggs

2 tbsp unsalted butter

3 tbsp vegetable oil

8 tbsp cold water

Filling:

4 cups frozen or fresh blueberries

2 tbsp agave

2 tbsp cornstarch

2 tbsp water

1 tbsp lemon juice

Directions

For the Pie Crust:

1. Preheat the oven to 350F. Butter a 10 in deep pie dish.

2. In a medium bowl, combine the sugar, butter and vegetable oil until light and smooth.

3. Add the eggs one by one, making sure the mixture is homogenous after each addition before adding the next egg.

4. In a separate bowl, whisk together the GF oat flour, coconut flour, salt and baking powder. Add the dry ingredients to the egg, fat, and sugar mixture all at once.

5. Use your hands to mix and knead the ingredients together. As you are mixing, begin to combine the cold water, 1 tbsp at a time, into the dough mixture. Form the dough into a ball, and refrigerate for 30 minutes.

6. Place the dough into the dish, and use your hands to evenly spread the dough into the dish (use your index finger and thumb to press the dough into the corners and sides of the dish). Use the back of a measuring cup to flatten the surface if needed. Bake in the oven for 20 minutes. Remove and let cool.

For the Blueberry Filling:

1. In a small bowl, whisk together the 2 tbsp of cornstarch and 2 tbsp of water. Set aside.

2. In a medium saucepan, combine 3 cups of the blueberries, lemon juice, and agave and bring to a boil. Once at a boil, add the cornstarch mixture and stir until incorporated. Lower the heat and let the mixture thicken (2 minutes). Turn off the heat then add the remaining cup of blueberries. Let cool for 5 minutes.

3. Pour the blueberry filling into the pie crust. Serve immediately, or refrigerate for 3-4 days (or freeze for up to 3 months).