Food & baking, Hobbies, lifestyle

Hello reader!
As I mentioned a little while back, we were out picking a whole lot of bilberries (European blueberries) in the forest. So I, of course, had to make a pie.

This was my first try at a gluten free pie. I used my mother’s recipe for the crust, but changed the regular wheat flour for almond flour and gluten free oat flour. I then had to add a lot of corn starch as well.
It turned out really tasty, but didn’t hold together too well when the pie was still a bit warm. The day after, when it had been resting in the fridge all night, it was much better. (Damn near perfect!) But I think I will have to adjust this recipe a little bit before it turns out exactly like I want it.

So if you want to try this one, I highly recommend that you keep this in mind. Add more corn starch, or less butter. Maybe even both! I did feel like the crust was a bit too wet before I put it in the oven.

Ingredients:
100 grams (3.5 oz) of almond flour
80 grams (2.8 oz) of gluten free oat flour
80 grams (2.8 oz) of cornstarch (with some extra for the berries, and maybe even more for the crust)
1 decilitre (0.4 cup) of sugar (and a little extra on the berries if needed)
1 teaspoon of baking powder
A pinch of salt
175 grams (6.2 oz) of butter (could probably go for less)

Let’s start!
Mix all the dry ingredients, and melt the butter. Add the butter to the dry ingredients, and mix it to a dough. Make sure it isn’t too wet, in that case add some more cornstarch. Spread out in a pie pan.
Prep the berries by mixing them with a little bit of cornstarch (to remove some of the liquid), and add a tiny bit of sugar if needed. Add the berries to the pan.

Put the pie in the lower part of the oven, at 225 degrees Celsius (437 degrees Fahrenheit) upper and lower heat. Bake for 20-25 minutes.

Enjoy the pie with some vanilla sauce/custard, or vanilla ice cream. Store in the fridge (it’s delicious to eat cold too…) 🙂