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BLUEBERRY SOUR CREAM PIE
This delicious pie was quickly devoured in our household. I used frozen blueberries, so this pie can be made year round; however, fresh blueberries would be great as well. The glucomannan powder (for the crust - optional) is available at Walmart. I have the capsules, but you can buy it in bulk. It can be skipped (OR use 1/4 tsp xanthan gum); however, it makes this pie crust taste as if there is white flour in it, plus it is easier to roll out. This is a moderate carb pie. It uses a lot of blueberries, but those are so good for us – great anti-oxidant power.
Fabulous
Pie Crust:
13/4 cups Gluten-Free Bake Mix 2 (425 mL)
Bulk sweetener to equal 1/4 cup sugar (60 mL)
(optional – make sure it is
powdered)
1 tsp glucomannan powder, optional (5 mL)
(this amount can be reduced by half or use 1/4 tsp xanthan gum)
1/8
tsp salt (0.5 mL)
2 tbsp cold butter (30 mL)
1 oz cream cheese (30 g)
1 large egg
1/4
tsp almond, OR vanilla extract (1 mL)
Filling:
1 cup sour cream (250 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
1 egg
11/2 tsp vanilla extract (7 mL)
1/8
tsp salt (0.5 mL)
3 tbsp Gluten-Free Bake Mix 2 (45 mL)
21/2 cups frozen blueberries, thawed and drained,
OR (425 mL)
fresh blueberries
Crumble Topping:
1/4
cup Gluten-Free Bake Mix 2 (60 mL)
2 tbsp powdered sweetener of choice (30 mL)
11/2 tbsp cold butter (22 mL)
Preheat the oven to 400°F (200°C).
Fabulous Pie Crust: In medium bowl, combine Gluten-Free Bake Mix 2, powdered sweetener (if using), glucomannan powder (if using) and salt.
In food processor or in bowl with mixer, process butter, cream cheese, egg and almond, OR vanilla extract. Add dry ingredients: process on low speed until a dough ball forms. If the dough ball is too wet, add a little more bake mix, one tablespoon (15 mL) at a time.
Roll out between sheets of parchment or wax paper. Roll out into a circle to be a bit bigger than a 9-inch (23 cm) pie dish. Remove top sheet and invert pie pastry over pie dish (preferably shallow; however a deeper pie dish will work). Be prepared to press the dough out and patch where necessary. I use scissors to cut the edges and then patch along the edges where necessary. Make a slightly thicker edge and flute the edge attractively. Freeze the crust while preparing the filling and topping. Remove pie crust and cover crust edges with foil to prevent the crust from becoming too dark.
Filling: In bowl with beater, beat sour cream, liquid sweetener, egg, vanilla extract and salt together. In large bowl, place blueberries and stir in Gluten-Free Bake Mix 2. Stir blueberries into the sour cream mixture and pour into the chilled pie crust. Bake 20 minutes. Reduce oven temperature to 350°F (180°C). Remove foil. Sprinkle pie with Crumble Topping and bake a further 10 to 15 minutes.
Crumble Topping: In small bowl, combine Gluten-Free Bake Mix
2, powdered sweetener and cold butter; use fingers or a fork to
create a crumble.
Yield: 10 servings
1
serving
227.5
calories
6.4
g protein
17.1
g fat
0.9 g fiber
10.5
g net carbs