“The pie crust for this blueberry pie was simple. The filling for the pie required a little more research. I wanted something easy, something simple. One, because I’m not pasty chef. Two, because I wanted it to be simple for you to replicate as well. The recipe created by Elise Bauer on Simply Recipes was a natural solution. Elise’s recipe uses quick cooking tapioca, which compliments the Chebe crust well. Chebe products are made from tapioca flour, which is a root. Tapioca is not a grain, and is generally accepted as “okay” on the paleo diet.” – MI Gluten-free Gal
Recipe and photos by MI Gluten-Free Gal
- 1 package (7.5 oz) Chebe All-Purpose Bread Mix
- 1 tsp sugar
- 1/2 Tbsp milk powder, this isn’t necessary but helps to soften the crust
- 2 Tbsp oil
- 1 egg
- 4 Tbsp frozen butter, grated
- 4 Tbsp ICE COLD water
- 6 cups blueberries
- zest of one lemon
- juice of 1/2 lemon
- 1/4 cup quick cooking tapioca or 1/4 cup gluten-free flour
- 1/2 cup white sugar
- 1/2 tsp cinnamon
- 2 Tbsp butter cut into small pieces
- 1 egg beaten
- 1 Tbsp water
In large bowl, combine Chebe All Purpose Bread mix, sugar and milk powder. Add oil, whisking briefly, then add beaten egg. Stir once more.
Using a box grater, grate 4 Tbsp of frozen butter. When all has been shredded, use hands to gently incorporate butter into flour mixture. The warmth of your hands will melt the butter and mix into flour.
Add 4 Tbsp of ice cold water to bowl. Use your hands to knead dough until dough ball forms together. It may seem a bit sticky at first, but a firm ball of dough will form. Place dough ball in refrigerator while combining filling.
In a separate large bowl, make blueberry pie filling. Combine blueberries, lemon zest and juice, tapioca, sugar and cinnamon. Use a large spoon to mix all ingredients together well. (For reference, the zest of one lemon is approximately 1 tsp, and the juice of half of a lemon is approximately 1 Tbsp.)
Preheat oven to 350F. Remove dough from refrigerator and divide in half. (I usually allow one dough ball to be slightly bigger to use for the bottom crust.)
Roll out dough ball for bottom 9 inch crust on parchment paper sprinkled with gluten-free flour. Place crust in pie dish. Allow crust to hang over edge an inch or more to adhere to top crust.
Pour pie filling into crust. Cut 2 tbsp of butter into small pieces and arrange evenly over pie filling. Roll out second crust and place over top. Carefully fold top crust underneath bottom crust. Seal crusts together using fingers. Brush top of pie with egg wash. Cut slits in pie to let steam escape.
Place pie in freezer for 10 minutes. This will chill the pie and prevent it from shrinking in the oven.
Remove pie from freezer. Slide into a brown paper bag, which is laying on its side. If possible, staple bag shut to prevent any steam from exiting. Place bag on cookie sheet in 350F oven. Bake for one hour. (Trust me, the brown bag won’t burn!) After the hour is up, remove pie from bag and place on cookie sheet and let brown further for 10 minutes. (Check the slits of your pie to see that all the tapioca is cooked.)
1Remove pie from oven and allow to cool at least 2 hours.
This pie is best when allowed to rest for 24 hours. If you are doing so, make sure to cover the pie in a carrier to prevent it from drying out.
Recipe by MI Gluten-Free Gal
This recipe works great with Chēbē All Purpose Bread Mix, but you may also try it with this Chēbē mix: