← All recipes
American · Dessert
Blueberry Pie with Cornmeal Crust
A double-crust blueberry pie built on a flaky gluten-free cornmeal pastry with a hint of warm spice. Fresh berries and a spoonful of preserves give a deep, jammy filling.
- YieldOne 9-inch double-crust pie; serves 8
- Hands-on1 h
- Total4 h 48 min
- Difficulty
Ingredients
Pastry
- 1 cupwhite rice flour, plus extra for rolling
- ½ cuptapioca flour
- ¼ cuppotato starch
- ½ cupcornmeal
- 2 tbspsugar
- 1 tspxanthan gum
- ½ tspsalt
- ¼ tsppumpkin pie spice
- ½ cupvery cold butter, cut into 1/2-inch pieces
- ¼ cupvery cold vegetable shortening, cut into 1/2-inch pieces
- ¼ cupice water
Filling
- 5 cupsfresh blueberries, about 680 g
- ½ cupsugar
- ⅓ cupcornstarch
- 340 ggluten-free blueberry preserves, one 12 oz jar
- ¼ cupbutter, cut into small pieces
- 1 tsplemon zest
- 1 tbsplemon juice
- 0.13 tspsalt
Finish
- 1egg, separated
- 1 tbspmilk
- 1 tbspsugar, for sprinkling
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.