Gluten free blueberry pies are the perfect dinner party dessert, especially if one or more of your guests follow a gluten free diet. We’ve used a home-made buckwheat pie crust, which is suitable for coeliacs and those with a gluten intolerance, and also has a lovely nutty flavour. Blueberry pie is an American family staple, and it’s easy to easy to see why. These individual pies are bursting with fresh blueberries that give a beautiful colour as well as great flavour. Unlike other fruits, blueberries do not require peeling before making the filling, saving you time in the kitchen while giving delicious results every time.
Ingredients
- For the pastry
- 150g buckwheat flour
- 150g ground almonds
- 60g light muscovado sugar
- 4tsp arrowroot
- 100g unsalted butter, melted
- For the filling
- 450g blueberries
- 3tbsp lemon juice
- 60g light muscovado sugar
- 30g ground almonds
- 1tsp ground cinnamon
- 1tbsp golden caster sugar
- You will need
- Yorkshire pudding tins, greased
Method
Combine the buckwheat flour, ground almonds, light muscovado sugar and arrowroot in a bowl. Pour in the melted butter and 5tbsp cold water. Beat together with a mixer, or by hand, until the pastry comes together. Wrap in cling film and chill for 20 mins.
Put the blueberries, lemon juice and 45g of the sugar in a bowl.
Make an almond mixture by mixing the remaining muscovado sugar, the ground almonds and cinnamon.
Roll out the pastry on a lightly buckwheat-floured work surface. Stamp out 6 rounds, using a saucer. Carefully lift the rounds into the pudding tins. Spoon over the almond mixture, then the blueberries.
Fold and crimp the pastry over the fruit, to create a crust. Sprinkle over the golden caster sugar.
Bake the pies in the oven at 180C for 15-20 mins, until the bases crisp up.
