Blueberry Pie with Teff Crust

On Sunday night, we had a birthday party for some family friends. I didn't feel like baking a cake, but I wanted to have some kind of treat for Rylee. Celebrations are always challenging because they involve food. I decided to google blueberry pie filling and then google gluten-free crust. I found this filling recipe and altered it a little bit, exchanging the cornstarch for arrowroot powder and I left out the other spices. The teff crust recipe I found was so simple, I decided to give it a shot, and for how easy it was, it tasted pretty darn good (now I can't find the link to the original recipe, I'm still looking...). I came across some other recipes, but there was a lot more involved and simple sounded much more appealing! It isn't perfect, but Rylee had no complaints (neither did my dad, who typically does not care for my concoctions). I think if I had let it sit until it was completely cooled, it would have set-up much better, but Ry was one anxious three-year old, who had already waited long enough!

Blueberry Pie

Crust:

2 cups teff flour

1/2 cup water

1/2 cup palm shortening, melted

Filling:

4 cups blueberries

3/4 cups organic cane sugar

1 tablespoon water

3 tablespoons arrowroot powder

3 tablespoons water

1 tablespoon freshly squeezed lemon juice

2 tablespoons palm shortening

Preheat the oven to 375 degrees. For the crust, combine all three ingredients in a bowl. Stir until well mixed and forms a ball, then press into a 9-inch pie pan. Press until the crust is the same depth throughout the pie pan. Using a fork, poke the crust throughout. Pre-bake the pie crust for 10 minutes.

For the filling, combine 1 cup blueberries, sugar and 1 tablespoon water in a saucepan over low heat. Simmer until the sugar melts, about 5 minutes, stirring occasionally. The mixture should have a lot of liquid. While that is simmering, mix the arrowroot powder in a small bowl with 3 tablespoons water until they are liquified- may clump up at first, but whisk until smooth and white. When sugar and blueberries are ready, whisk in arrowroot and water mixture. Cook over medium heat, allowing the mixture to reach a full boil and thicken. Let stand until warm, then add remaining 3 cups of blueberries, lemon juice and shortening. If you are using frozen blueberries, the mixture will not be hot. Let the pie filling cool completely before pouring into the pie crust. Bake at 375 degrees for about 40 minutes. Check halfway through, if edges are browning, wrap them in tin foil. Let the pie cool completely before slicing.