Blueberry Pie
For the pastry:
170g gluten free flour
1 tsp salt
85g coconut oil
4-6 tbsps cold water
For the filling:
65g coconut sugar
45g gluten free flour
½ tsp ground cinnamon
500g fresh blueberries
1 tbsp lemon juice
1tbsp butter
In a blender, mix the flour salt and oil until it forms pea-sized balls. Add the water one spoonful at a time and mix. Keep adding water until the pastry cleans the side of the bowl. Add more water if necessary. Divide into two, wrap in clingfilm and leave in the fridge for about 45 mins.
Preheat oven to 220c. Roll the pastry into two rounds, about two inches larger than a nine inch pie dish. Push one round firmly into the pie dish.
Mix the remaining flour, sugar, cinnamon and blueberries together and pour into the pie dish. Sprinkle with lemon juice and dot with butter. Cover with the second pastry round making three small slits in the top and seal the edges. Cover the pie crust with a line of tin foil to prevent it turning brown and remove this for the last 15 mins of baking time.
Bake for 35-45 mins or until crust is golden brown and fruit is just bubbling through. Leave to cool before serving with coconut cream.
