Gluten-Free Blueberry Pie
We wanted a pie that had a firm, juicy filling full of fresh blueberry flavor with still-plump berries, and we also wanted a crisp, flaky crust—somer experimentation made this dream a reality.
WHY THIS RECIPE WORKS
To thicken the pie to a slice-able consistency, we tried cornstarch as well as our gluten-free flour blend but preferred tapioca starch, which was subtle enough to allow the berry flavor to shine through. Too much of it, though, created a c...