Welcome to another month of Elah Tree and my Cooks in the Kitchen Challenge! Goodness we've come a long way, haven't we? Guess what? After today's link-up, there are only 2 more link-ups left! So if you've been putting off joining the fun, now is certainly the time!
Cooks in the Kitchen is an opportunity to meet new bloggers, readers, friends; and COOK. We provide you with your main ingredient to cook with, then you have the rest of that month to scour through your recipes and find the perfect one. Then, at the end of the month, we will have a link up on both of our blogs where you can submit your recipe and blog post of your cooking creation and see how others tackled the same main ingredient. Super fun.
This month's ingredient was BLUEBERRIES! I have to be honest, I don't cook or bake with blueberries enough. I don't know why, I have no aversion to them...I just don't. I'll go for some strawberries or raspberries before I'll grab a box of blueberries. Totally glad this month's challenge included the fruit because it really stretched my baking comfort zone. So happy to have had an opportunity to bake with them! When cooked they take on the richest darkened hue of purple-blue and their flavors deepen as well...just gorgeous!
I'm loving the contrast between Samantha's recipe and mine! One recipe calls for the fruit uncooked and one cooked! One recipe is light and healthy (score!) and the other...is sweet and filled with good ol butter. Let's say it all together now, "MmMmMmmmm buttttteeeeeeeeeerrrrrrr..." Hehehe. I am SUCH a fan of smoothies right now (like don't even get me started) so I will absolutely be making Samantha's Blueberry Oatmeal Smoothie in the next few days. It sounds amazzzzzzing!
This pie was inspired by a friend of mine, who had just delivered a baby a few weeks ago. Being gluten free, she complained to me one night about how she hasn't had a slice of pie in "forever". I was amazed! With all the amazing gluten free flours out there, I was sure someone had made her a pie in the past. Nope. No one had. AND, pie was her favorite dessert in all the land. Blueberry pie to be exact.
So, I accepted that challenge and decided that I would try my hand at gluten free pie making and bake that poor girl a blueberry crumb pie as a little "welcome baby" present. Also because everyone needs a whole pie to yourself sometimes. Especially if you just delivered a little one!
Babies and pies...they just like, go together...or something.
GLUTEN FREE BLUEBERRY CRUMB PIE
Makes 1 (8") pie
For printable recipe, click here
For the gluten free crust:
- 1 1/4 cups cold gluten free flour (I used and loved Cup 4 Cup brand)
- 1/2 teaspoon sea salt
- 3/4 teaspoon pure cane sugar
- 1 stick (1/2 cup) cold unsalted butter, cubed
- +/-1/4 cup ice cold water
For the gluten free blueberry filling:
- 2 (12oz) bags frozen blueberries (no sugar added, just fruit), completely defrosted in fridge overnight
- 1/3 heaping cup pure cane sugar
- 2 1/2 tablespoons gluten free flour (again, I used Cup 4 Cup brand)
- 1 teaspoon good quality vanilla extract
- 1 tablespoon fresh lemon juice
For the gluten free crumb topping:
- 1 stick (1/2 cup) cold unsalted butter, cubed
- 1/2 cup pure cane sugar
- 1 cup gluten free flour (again, I used Cup 4 Cup brand)
- pinch of sea salt
*Results may vary depending on the type of gluten free flour used. Make sure you know and love your gluten free flour well. I recommend using Cup 4 Cup for best results.
To make the crust:
1. In your food processor add the flour, salt and sugar. Pulse until combined. Next, add in the cubed butter and pulse until a crumb starts to form with pea sized chunks.
2. While pulsing continuously, slowly add in your ice cold water. Depending on the weather that day you might need 1/4 cup, you might need a little more or even a little less. As soon as the crust starts to clump together and form into dough, you're done. Do not over mix OR add too much water. You want crust to clump and hold together when you squeeze between fingers.
3. Flour a counter with more gluten free flour. Add dough to surface and bring together with your hands. Gently and quickly form into a disk without kneading and then roll out until 1/4" thick.
4. Carefully roll dough around your rolling pin, bring over your pie pan, and unroll across the top. This is the best way to make sure crust doesn't rip or tear. If it does do so, simply pinch back together :) Here is a great tutorial for what I mean.
5. Cut off excess, leaving a little overhang. Excess dough can be baked and turned into snacks! Next, fold that overhang under itself so that you have a nice smooth edged crust and crimp as you see fit. Here are some fun and easy examples of how you can decorate your crust.
6. Place dough in the fridge to chill and rest for 30 minutes.
While dough is resting, preheat oven to 425°F and make the gluten free blueberry filling:
1. In a large bowl, add your defrosted frozen blueberries, the juice that collected in blueberry bag as well, sugar, flour, vanilla and lemon juice. Mix together until completely combined and all flour lumps are gone.
2. Set filling into the fridge to chill.
While that is chilling, make the gluten free crumb topping:
1. Add all the ingredients to a food processor and pulse until a crumb forms with pea sized chunks.
You can also do this by hand in a large bowl with a fork or pastry cutter. Just work the butter into the sugar, flour and salt until crumbs form.
Now let's put everything together:
1. Carefully add blueberry filling to your chilled pie crust. Make sure to scrape the bowl.
2. Cover entire surface of filling with your crumb mixture. Pile it on there and make sure surface is a nice even layer. If there is any crumb mix left over, store in fridge in an air tight container for up to a week or in the freezer for months!
3. Place pie on a tin foil lined baking sheet and bake in the center of your preheated oven for 15 minutes.
If your crust starts to brown quicker than your filling is cooking, you can cover the crust with a handy pie crust shield, like this one to help protect the surface while it continues to bake. Or you can carefully cover edges with tin foil.
4. Once the 15 minutes is up, turn heat down to 350°F and bake pie another hour more, or until topping is golden brown and filling is gently bubbling and puffed. Make sure to turn pan half way through baking to ensure even baking and browning.
Remove and allow to sit on baking sheet until cool to the touch. Then remove and allow to cool completely and set up, before serving.
Pie crust recipe ©SweetLavenderBakeShoppe
Filling and crumb recipe adapted from countryliving.com
PS- how adorable are those red ceramic measuring spoons?! I just received them a little while ago AND AM IN LOVE WITH THEM! Sheesh.
2. Be encouraging. Comment on the post before you and tell them how awesome they are!
3. Hashtag your creations #cooksinthekitchen2014
Cooks in the Kitchen link-up
Friday, August 22nd: Tomatoes
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