Tag Archives: Food Allergies

Blueberry Pie: gluten/dairy/egg/corn free for Food Alergies

Have I ever told you how much I love butter?  … and dairy … and eggs?  OH…and gluten too?  I do. I’m a cook and a baker who has a very sensitive palette.  I know when something is made without those wonderful ingredients that I just mentioned.  I can taste the lack of fat and calories an starchy goodness.  It’s either a gift or I’m a snob.  When I bake I go hard with all the good stuff.

Enter, Nicolle.  Nicolle has SEVERE food allergies.  Throat closing, anaphylactic shock, has flat-lined twice in her life type of food allergies.  Throughout our friendship, I have monitored the size of her throat and watched her down a bottle of Benedryl on several occasions.  I have even, in a pinch, built a barrier with my own body to prevent a spilled beer from coming in contact with her skin.  When you love someone living with the constant threat of being hospital bound, you become very vigilant and protective of them.  One day at an outdoor eatery, my girlfriends and I whipped around and grilled some women at the table behind us for the ingredients on the bottle of some sort of aerosol that they sprayed. Nicolle became worried of the slight raspberry smell.  Raspberries = Allergic.  They were quite annoyed with us and in hind-sight we were probably really intense, but when concerned, sister friends pounce.

Pot-lucks amongst friends.  Awesome, right?  Cooking for friends.  I love it!  Cooking for Nicolle?  Scary as Hell.  She always provides things she can eat at a fun gathering and if others bring something that contains either dairy, eggs, wheat, raspberries…and now corn, she comments on how beautiful it looks or smells and then stays the hell away from it.  Cross contamination is a big deal.  At our recent girlfriend get-together, I really wanted to attempt a dessert that she could enjoy along with the rest of us.  Where do you turn for delicious recipes that are Nicolle friendly???  Cooking for Food Allergies Everyday and Gourmet.  

This book was written by Nicolle’s Mom, Libby Avery.  I have never tasted a single thing that she’s made where I’ve missed the buttery/eggy/gluten goodness.  The woman is a marvel.  Below is her fantastic recipe for a stellar blueberry pie without dairy, eggs, wheat or corn(starch).

This wasn’t my prettiest pie, but the taste was beautiful.  Recipe below 🙂  
Xoxo, Jenna


PREPARE THE CRUST:

I used a mix by Namaste Foods that I found at Whole Paycheck.  It’s very different than working with a regular pie dough.  It’s so flaky and fell apart easily.  I had a difficult time creating a decorative top crust (which I really like to do) and was left with making a crumble top.  The bottom crust was easy to mold into my ceramic pie pan (I would recommend this…especially when using this type of dough.)  I normally eat around pie crust because, unless it’s the bomb, I’m just not a fan.  However, I really liked THIS crust and ate it all.  I might try to perfect it for future baking because it was really good.

FILLING:
5 cups fresh blueberries
1 large bag of frozen blueberries
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 to 1/2 of a fresh lemon (depending on the sweetness of the berries)
2 tbls. tapioca starch (this stuff is awesome by the way)
2/3 to 1 cup sugar (depending on the sweetness of the berries) I used 2/3 c
pinch of salt
INSTRUCTIONS:
Blind bake your pie crust to the recommended temperature (I think it’s 400) for 10-12 minutes.
In a medium suce pan, add all of the fresh berries and 1/2 of the contents of the frozen.
Also add the cinnamon, nutmeg, tapioca starch, lemon juice, sugar and salt.
Heat on low to medium low, stirring occasionally until syrupy.
Turn heat to medium high or high and bring to a boil while stirring until the mixture becomes thick.  If you don’t think the mixture is thick enough, mix tapioca starch in a separate bowl with some cold water and gradually add it to the boil until desired thickness.
Remove mixture from heat and stir in remaining frozen berries and fill your blind baked crust.
If you have remaining pie dough or want to make a new batch, you can make a lattice top or any other decorative top crust.  {{{THIS DID NOT WORK FOR ME AT ALL}}}
FOR MY CRUMBLE TOPPING:
Crumble up remaining dough with hands or in a food processor along with sugar, cinnamon, nutmeg and a pinch of salt.  I just eyeballed this and did a few raw dough nibbles to see if the spices were enough.  Crumble your topping over the blueberry mixture.
Bake your pie for 30-45 minutes (at same temp as your blind bake) until bubbly around the edges.  Keeping an eye on your outer crust.  If it starts to look like it’s browning too much, remove from oven and gently wrap the edges with tin foil.  This will help keep it from burning.