Gourmet & Gluten Free Blueberry Pie
Directions
1) Combine 2 pints blueberries, 2/3 cup sugar and 1/2 cup water in medium-size saucepan. Bring to boil; reduce heat and simmer 10 minutes.
2) Meanwhile, combine 1/4 cup arrowroot and remaining 1/4 cup water to form a slurry. Gradually stir slurry into filling and cook just until thickened. Stir in remaining pint of blueberries and let cool.
3) Preheat oven to 375 degrees F. Coat a 9-inch pie plate with cooking spray or grease with additional non-hydrogenated shortening. Then prepare the pie dough.
4) Combine 2 cups almond flour, 1 1/4 cups arrowroot, 1/3 cup sugar, 1 teaspoon salt, 1 teaspoon xanthan gum, and 1/4 teaspoon baking powder in a medium bowl. Cut in 3/4 cup spectrum shortening with a pastry cutter, a spatula, or fingers until mixture resembles coarse meal. Stir in 1/4 cup water and stir to make a dough.
5) Sprinkle a large piece of parchment paper with additional almond flour and arrowroot starch. Roll dough out to about a large circle, enough to fit 9-inch pie plate up the sides.
6) Sprinkle a large piece of parchment paper with additional almond flour and arrowroot. Divide pie crust dough in half; place one half of dough on parchment. Top with another large piece of parchment and roll dough into a circle large enough to fit into bottom and up sides of a 9-inch pie plate.
7) Transfer to pie plate by removing top piece of parchment and carefully flipping parchment over into pie plate. Remove parchment from dough.
8) Spoon cooled blueberry filling into crust. Repeat pie crust procedure with remaining half of dough, transferring and flipping dough over top of filling. Crimp edges of dough around sides of pie plate to seal crust. Brush pie crust with egg.
9) Bake for 30 minutes or until crust is golden and filling is bubbly.
10) Top with Udderly Ridiculous Vanilla Bean Lavender Ice Cream
INGREDIENTS:
1 pint Udderly Ridiculous Vanilla Bean Lavender Ice Cream
2 cups almond flour
1 1/4 cups arrowroot starch
1/3 cup sugar
1 teaspoon salt
1 teaspoon xanthan gum
1/4 teaspoon baking powder
3/4 cup spectrum shortening
1/4 cup water
3 pints fresh blueberries, divided
2/3 cup sugar or granulated sweetener*
3/4 cup water, divided
1/4 cup arrowroot or cornstarch
1 large egg, beaten