May is Celiacs Awareness Month. I personally don't have Celiacs but I do have a niece that does. It is very important for her to refrain from consuming any gluten for her health. One of my doctors advised me to abstain from gluten & dairy to help with my allergies and Fibromyagia symptoms. That was about 8 years ago and it made such a significant difference in my health that I haven't looked back. Nowadays, there are more companies supplying a better variety of allergen friendly products that also taste delicious. Wholly Gluten Free is where I get Gluten Free Pie Shells, Gluten Free Fudge Brownies, and Gluten Free Pizza Dough Balls.
Wholly Gluten Free Organic Pie Shells are free from wheat, dairy, casein, eggs, soy, peanuts, and sesame seeds making them allergy friendly. I decided to surprise my family with a Blueberry Crumb Pie that everyone can enjoy.
Blueberry Crumb Pie
Ingredients:
1 Wholly Wholesome Traditional Organic Pie Shell (thawed)
Instructions:
Preheat the oven to 450°, I add the baking sheet to preheat also.
Combine sugar and cornstarch together in a large bowl. Add the berries to the mixture, stirring gently until they are coated. Let stand for about 15 minutes. (This is when I make the crumb topping) Pour the coated berries into the Wholly Wholesome pie shell.
Bake pie on lowest oven rack for 10 minutes at 450°. Reduce oven heat to 350° and bake for another 30 minutes or until the filling is bubbling and the crumb crust is golden brown. Cool on a wire rack.
6 cups of fresh blueberries
1/2 cup white sugar
3 tablespoons cornstarch
3 tablespoons cornstarch
Preheat the oven to 450°, I add the baking sheet to preheat also.
Combine sugar and cornstarch together in a large bowl. Add the berries to the mixture, stirring gently until they are coated. Let stand for about 15 minutes. (This is when I make the crumb topping) Pour the coated berries into the Wholly Wholesome pie shell.
Topping Ingredients:
1 cup brown sugar
1 cup all-purpose flour
1/4 cup butter, diced
1 cup all-purpose flour
1/4 cup butter, diced
Mix the sugar and flour together in a bowl. Mix in the butter with a fork or pastry cutter until the topping is all crumbly. Spread the crumb topping over the blueberry filling.
Bake pie on lowest oven rack for 10 minutes at 450°. Reduce oven heat to 350° and bake for another 30 minutes or until the filling is bubbling and the crumb crust is golden brown. Cool on a wire rack.
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