In the July 4th Kitchen: FP Blueberry Pie

Need a last-minute knockout for your July 4th festivities? You’ve come to the right place…

From the magic of our merchandiser Kristina, a customized party favor sure to please both the eyes and tastebuds of all your friends/fam this holiday. Plus, it’s good for you!

Filling Ingredients:

6 cups of fresh blueberries
½ cup sugar
3 tbsp coconut flour
1/2 tsp cinnamon
1/4 tsp allspice
2 tbsp lemon juice
Zest of one lemon
Pinch salt

Crust Ingredients:

1 1/4 cups gluten-free flour*
2-3 tbsp cane sugar
1/2 tsp salt
4 tbsp cold butter alternative (I’ve used Earth Balance)
3 tbsp palm shortening
4-6 tbsp cold water
1 tsp apple cider vinegar

*I opt for coconut flour as it’s rich in protein and fiber. It’s also a good source of lauric acid, thought to support the immune system and thyroid.

Method

Heat the oven to 400 degrees.
For the crust: In bowl of stand mixer, whisk together dry ingredients. Add in cold butter alternative and palm shortening. Using the whisk attachment, mix until well combined – the dough should be crumbly.
Add in cold water and apple cider vinegar. On medium, blend mixture until dough starts to come together. If your mixture seems dry or doesn’t stick together when pressed, add more water. Mixture should hold together when pressed between your fingers, but not be too sticky.
For the filling: In a large bowl, combine the sugar, coconut flour, cinnamon, allspice and salt. Add the lemon juice, zest and blueberries, stirring gently to combine. Set aside.
Lightly dust parchment paper with flour. Form the dough into a round disk with your hands. Place another piece of parchment over the top and roll the dough out evenly until it is 9-10in across. Grease pie pan with a bit of shortening and dust with coconut flour. Flip your rolled-out pie crust into your pie pan, pressing it gently into the bottom of the pan. Should it crack, gently press it together with your fingers. Crimp or scallop the edges by hand or with a fork. Bake at 400 degrees for 10 minutes, reduce the heat to 350 and bake about 40 to 50 minutes, until the crust is lightly golden and the filling is bubbling. Allow to cool least 4 hours before serving.

+ Ready to play master chef this summer season? Check our more recipes here! 

Photos by Jana Kirn.

HAPPY AND SAFE JULY 4th, EVERYONE!!

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