gluten-free Blueberry Pie
gluten-free Blueberry Pie
Doses
15
kplCooking time
25
minutesIngredients
- Bottom
140 g soft margarine
1,5 dl brown sugar
4tspreal vanilla sugar
2tspbaking powder
1 eggs
- Stuffing
2 prk (400g) sour cream
1 egg
0,5 dl sugar
2tspreal vanilla sugar
1 tbsp potato flour
- Accessed on
n. 2 dl blueberries
Preparation
- Bottom
- Whisk together the soft margarine and sugars. Add the eggs and mix.
- Finally, add the flour, psyllium and baking powder.
- Mix well and spread into a greased and floured 27cm diameter pie dish.
- Use a generous amount of bun flour mix to help.
- Stuffing
- Mix the cream filling and pour it over the base.
- Sprinkle the blueberries on top of the cream filling as a final touch.
- Bake at 175'c for about 25min.
Tip
- If you use frozen blackberries. Do not let them thaw.
- You can use the bun flour mix a lot to help you spread the base.
- Make thin edges to leave more dough in the middle for the base
