Blueberry Pie with Gluten Free Crust
Gluten-Free Pie Crust
Follow my Spunky Gluten-free Pie Crust recipe.
Add to medium size pot:
About 5 cups frozen blueberries
Note: Do not defrost them. We’re going to use their liquids and coconut sugar to make a syrup.
1/4 cup coconut sugar (which is low glycemic index)
10 drops vanilla liquid stevia
Bring to simmer over medium heat.
Continue to simmer for 10 minutes.
After 10 minutes, strain the blueberries from the liquids and add them to a bowl.
Simmer the liquids for another 10 minutes.
At the end of the 10 minutes, whisk 2 teaspoons agar powder into the bubbling liquids.
Turn off the heat and whisk in 2 tablespoons arrowroot (tapioca flour would probably work also).
Add the thickened syrup to the blueberries in the bowl (the blueberries should still be hot so the agar doesn’t start to harden). Add the filling to the partially baked crust. Bake at 350 degrees for another 7 minutes only.
Let cool on the counter for half an hour, chill in the freezer for half an hour more, then serve.
(It’s meant to be room temperature—the freezer just speeds up the process