Blueberry Pie
80 minutes
45-55 minutes
2 cups GF All Purpose Flour, plus extra for rolling out the dough
1 cup + 1/4 cup spelt flour
1/4 + 3/4 cup sugar
1 1/2 tsp salt
3 sticks butter, frozen
6 tbsp ice water (possibly extra)
2 1/2 pints fresh blueberries
zest & juice of 1/2 a lemon
1 large egg

Put the 2 cups of GF AP flour, 1 cup of spelt flour, 1/4 cup sugar, and 1 1/2 tsp salt into the bowl of a food processor. Process just until the ingredients are combined.


Using a sharp knife, cut the frozen butter into tablespoons. Add the butter to the food processor. When mixing the butter into the flour mixture, make sure you don’t over do it. You only want to pulse the ingredients long enough so that the butter cuts into the flour to form pea size pieces.


Slowly add the ice water 2 tbsp at a time, pulsing 5 or 6 times between additions. Stop adding water once the ingredients begin to stick together and form a rough looking ball of dough, about 6 tbsp.


Divide the dough in half  and form two discs. It’s important to keep the dough on the chilly side. If you like working with completely chilled dough, wrap the discs in plastic and chill in the refrigerator for an hour. I prefer to just to work quickly and carefully with my dough out of the food processor. Place one of the discs in the refrigerator. With the other disc, dust a clean, hard surface generously with GF AP flour as well as your rolling pin and the top of the disc of dough. Roll out the dough so that it is about 1/4 inch thick and large enough to fit in your pie dish. Remember to rotate the dough every few rolls to prevent the dough from sticking.


Butter your pie dish. I like to transfer my dough into the pie dish by very carefully rolling the dough onto my rolling pin and carefully rolling it off into the dish. Gently press the dough to fit into the dish and then cut off the extra dough from the sides.


Position the rack into the lower third of the oven, and preheat your oven to 400 degrees.  In a large bowl, toss together your blueberries, 3/4 cup of sugar, 1/4 cup spelt flour, lemon zest, and lemon juice. Let this set for a few minutes.


Take the other disc out of the refrigerator and carefully roll out the dough for the top crust using the same process as the last time. Dump the blueberry mixture into the prepared pie dish and carefully transfer the top crust. Cut off the excess dough and a few vents in the center of the pie. Using a floured fork, seal the two crust together by pressing the fork tines around the edge of the pie.


Whisk together the egg and a teaspoon of water. Brush over the crust of the pie and sprinkle with sugar.


Place the pie onto a sheet pan and then into the oven just in case the filling spills over. Bake at 400 degrees for 20 minutes then lower the oven temperature to 375 and bake for another 25 minutes. If the crust is getting brown too quickly, cover it with a loose tent made of aluminum foil. The pie is done with the filling is bubbly and the crust is golden brown.


Serve warm or at room temperature. Feel free to add ice cream to make it a la mode.