Thursday, August 11, 2011

Gluten Free Huckleberry Pie

So funny story about this pie. I was at my sister-in laws house in Oregon and was in the mood to make a pie. She told me she had a couple bags of blueberries in the freezer so blueberry pie it was going to be. The first pie came and went exceedingly fast.
Since the first pie was a hit, I was asked to make another pie. It was my father-in-law that pointed something out to me. He said, " you know these are huckleberries, not blueberries."
What? Really? Are you sure?
None of the previous pie eaters had known that. I thought they were smaller blueberries and maybe it was an organic Oregon thing.
It turns out that someone had given my sister-in- law a bag of what she thought was blueberries and had stuck them in the refrigerator. Since blueberries and huckleberries are in the same family it was an easy mistake. So if you have either blueberries or huckleberries this recipe works for both.
To read more on the blueberry vs. huckleberry you can click here:
I managed to take a couple pictures of the second pie before it was gone.

This recipe will give you 2 pie crusts.

Pie Crust Ingredients:

1 1/4 C of rice flour
2/3 C of tapioca flour
1/2 C of potato starch
1/2 C of corn starch
1/2 C coconut flour
1/4 C of sweet rice flour
1/2 tsp of xanthan gum
1/8 tsp baking powder;
1 tbsp sugar
5 tbsp cold, unsalted butter, in small pieces
5 tbsp shortening (butter flavored)
1 egg, beaten;
1 tbsp cold water;
1 1/2 tsp cider vinegar.

  1. Combine flours, starches, xanthan gum, baking powder, and sugar.
  2. Cut in butter and shortening until pieces are the size of large peas.
  3. Combine egg, water and vinegar. Combine with dry mix.
  4. Form into a ball. Chill 1 hour. Divide dough in half. Refrigerate or freeze one portion for later use .
  5. Rolling out the dough can be a little hard. If you find your dough is sticking to the rolling pin or board, use a little GF flour ( I use Rice Flour) to keep for sticking. Also if the dough gets too soft just put it back in the refrigerator to harden up (about 20 minutes)
  6. Transfer dough to an 8 inch pie pan.
If making unfilled crust, prick bottom and bake at 375 degrees for 12-15 minutes.

Pie Filling:
4 C of Huckleberries/Blueberries (which you have and/or prefer)
3/4 C of sugar
5 tbsp of cornstarch
2 tbsp of lemon juice
1/4 tsp of salt
1/2 tsp of cinnamon

  1. Preheat oven to 375 degrees F .
  2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries..
  3. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Let the pie cool for an hour before cutting into it. This give it time to thicken up.

Bon Appetit.

1 comment:

Pam said...

those crazy Oregonians and their strange berries....