Blueberry Crumble Pie

This will be the easiest pie you make all summer. This pie crust will also call your name time and time again! I was hosting my bookclub and I made this crust for my friend that has a wheat allergy, and substituted the wheat for sorghum. It was heavenly in a chocolate pie! No one could believe that it was gluten free and wheat free. All of this is to say, the crust is easy, it tastes delicious, and we don't have to think ahead, make the dough, chill the dough, and roll it out. We can just make it when we need it!

Blueberry Crumble Pie

Ingredients

Pie crust

2/3 cup rice grain

2/3 dried garbanzo beans

2/3 cup soft wheat

1/4 cup sucanat or sugar

1 tsp salt

1 cup melted unsalted butter

5 tbsp milk

Filling

5 cups of frozen blueberries

2/3 cup sucanat

1/3 cup corn starch

1/2 tsp salt

1 tsp lemon extract

1 tsp vanilla bean paste

Directions:

Preheat oven to 375 degrees.

Make the pie crust first. Mill the rice, garbanzo beans, and soft wheat on the finest setting. Add all the dry ingredients to a medium bowl and mix together with a fork or whisk. Add the melted butter and milk. Use your hands to mix the dough until it comes together. Divide the dough into 2.

Press half the dough into the pie plate. This dough is not for rolling out and chilling. You just grab a scoop and press it into the pie plate until the bottom and sides are covered with dough.

Make the filling. Add the sucanat, corn starch, and salt to a bowl and mix together. Add the frozen blueberries, lemon extract, and vanilla bean paste. Toss it all together until incorporated. Dump the filling into the pie crust. Spread eveninly. Take the other half of the pie crust and use your fingers to break apart and sprinkle the dough all over the top of the filling. Sprinkle 1 tbsp of sucanat over the top of the crust. Bake for 45 minutes to an hour. You want the center of the pie to be thickened. and bubbling on the sides. You can serve this hot and just know it wont be as "set" or you an allow it to cool for a few hours and set up more.

Serve with a scoop of vanilla ice cream!

Enjoy!