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Blueberry Sour Cream Pie

Cummulative Rating
N/A
Servings
Makes 1 9-inch pie.
Difficulty
Easy

Ingredients

For the crust:
3/4 cup gf flour
1/4 cup unsalted butter (cold and cut into chunks)
1/4 cup brown sugar, firmly packed
1/4 teaspoon baking powder
1/8 teaspoon cinnamon
1/8 teaspoon cardamom
1 egg yolk

For the filling:
1 cup creme fraiche
1 large egg
1/2 cup sugar
2 teaspoons cornstarch
zest of 1 lemon
2 pints of blueberries

Directions

In a food processor combine the gf flour, butter, brown sugar, baking soda, cinnamon and cardamom. Pulse until coarse crumbs form. Add the egg yolk and pulse until dough holds together.

Preheat the oven to 325°F.

Butter a 9-inch pie pan. Press the dough over the bottom and sides of the prepared pie dish. Bake crust for 8-10 minutes or until lightly browned.

Meanwhile, in a large bowl, combine the creme fraiche, egg, sugar, cornstarch, lemon zest and blueberries. Pour mixture into hot pie crust. Bake for 30-35 minutes or until just set. Transfer pie to a rack and let cool. When completely cool, refrigerate for at least 1 hour or up to 1 day. Slice into wedges and serve.

Tips

We used The Gluten Free Pantry’s Country French Bread mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.

Recommended Tools

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