Thursday, November 25, 2010
Gluten Free Blueberry Pear Pie
This wasn't the prettiest crust that I've made, but it was absolutely delicious. I was going to bake this pie using my Puff Pastry recipe, but with Thanksgiving dinner taking up most of my time, I tried to speed it up a bit with delicious results.
I used the ingredients for my Puff pastry, but not the directions. I went for more of a "rough puff pastry".
It puffed, and that's an important factor. It was buttery and delicious, that's also an important factor. It was made in 1/8th the time, that was the most important factor for me today.
4 Bartlett Pears (peeled, cored, and diced)
2 packages of Blueberries (4.4 ounce each)
1/2 cup Arrowroot Starch Flour
1 cup Sugar
1/2 cup Millet Flour
1/2 cup Sweet Rice Flour
1/2 cup Arrowroot Starch Flour
1/2 cup Sweet White Sorghum Flour
2 teaspoons Xanthan Gum
2 tablespoons Clover Honey
1/4 teaspoon ground Sea Salt
3/4 cup ice cold water
1 and 1/2 stick of Unsalted Butter (12 tablespoons/ diced)
1 teaspoon Pure Vanilla Extract (check for gluten-free)
Begin by mixing all the dry ingredients together thoroughly. Then in your stand mixer, add the remaining ingredients for the crust and mix well with the dough hook attachments. The butter will not incorporate completely, this is expected. The dough should look almost like sticky mashed potatoes with visible butter chunks remaining.
Turn the dough out onto a heavily floured pastry rolling mat. (use sweet rice flour)
Sprinkle flour on top, and roll out with a cold glass or marble pastry rolling pin. Here, I kept rolling into a block and doing the turns as if i was making puff pastry, adding flour to the mat as necessary to prevent sticking. I did all 6 turns at this point, letting the dough get softer and warmer than you would for puff pastry.
After the 6th turn, I wrapped the dough in cling-wrap and refrigerated for about 2 hours. I took it out of the refrigerator and cut it into 2 equal pieces.
Roll one half into a circle and place into the pie tin, trimming off the edges. Roll the other half into a rectangle and using a pizza roller, cut the dough into 1 inch strips. I wrapped the strips in cling-wrap and then placed the pie crust and the strips into the refrigerator while I prepared the filling and pre-heated the oven to 350 degrees.
Wash, core, peel and dice your pears.
Wash the blueberries and add them, the sugar, and the Arrowroot to the pears. Mix well.
Now add the filling to the chilled pie crust.
Now, I made a weave on top of the pie with the strips and a thin layer around the edge. I used an egg yolk wash to glue the strips and the border on. I painted the outer edge with the egg yolk for a browner crust (next time I won't do that).
Bake 350 degrees for 45 minutes.
The pastry puffed and browned a golden brown all on its own. It was soft and buttery too.
© The Gluten Free Spouse / Shawn Christopher Mooney
Labels: Dessert, pastry, recipe, Thanksgiving
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I am new to exploring gluten-free recipes. I was wondering why you used so many different flours in your pie crust. Is it for taste? texture? a well-baked crust?ReplyDelete
Thank you for sharing your recipe.
The Baker Man
Mostly for texture, a little for taste.Delete