- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 45 mins
- Serves
- 8
Ingredients
- 250
- white rice flour
- ml
- 125
- potato starch
- ml
- 60
- constarch
- ml
- 7,5
- xanthan gum
- ml
- 15
- organic cane sugar
- ml
- 2
- egg(s)
- 60
- coconut oil
- ml
- 5
- white vinegar
- ml
- 60
- water
- ml
- 750
- blueberries
- ml
- 80
- brown sugar
- ml
- 15
- cornstarch
- ml
- 1
- egg yolk
- 15
- cane sugar
- ml
Directions
- Step 1
- Preheat barbecue to medium (about 200°C (400°F)).
- Step 2
- Place all dry ingredients for crust in food processor: rice flour, starches, xanthan gum, and sugar. Pulse to combine.
- Step 3
- Incorporate eggs, coconut oil, and vinegar, and continue to mix.
- Step 4
- Add cold water. Mix until dough forms into a ball.
- Step 5
- Using a rolling pin, roll dough between two pieces of plastic wrap. Flatten into a disc about 40 cm (16 in.) in diameter—a slightly deformed dough will give pie a more rustic look.
- Step 6
- Remove plastic wrap from one side and cover in aluminum foil. Turn dough over so aluminum foil is on work surface. Remove other plastic wrap and set aside.
- Step 7
- In a bowl, combine blueberries, brown sugar, and cornstarch.
- Step 8
- Place blueberry mixture on dough, leaving a 5-cm. (2-in.) border all around.
- Step 9
- Gently fold border over blueberries. Brush pie edges with egg yolk and sprinkle with cane sugar.
- Step 10
- Place pie with aluminum foil on barbecue, but not directly on grill (place over an aluminum pan turned upside down).
- Step 11
- Cook over indirect heat with lid closed for about 45 minutes, or until crust is golden.
