A simple seasonal desert with a minimum of sugar but maximum of flavors
Ingredients
Pie crust:
100 g gluten fee mix
80 g corn flour
100 g unsalted butter
5 tbl spoons water
pinch of salt
1 egg
2-3 spoons of corn breadcrumbs
Filling:
750 g semi skimmed curd
1 - 2 tbl spoons of stevia
1 tbl spoon of corn starch
1 egg
0,5 l bluberries
Pie dish size of about 23 cm
Directions:
1) In a bowl mix together 100 g of gluten free flour mix, 80 g of corn flour and a pinch of salt. Add 5 tablespoons of water, 1 egg and mix. Add 100 g of softened butter and knead until you get a uniform dough.
Wrap in plastic wrap and let rest in a fridge for about 1 hour (30 minutes at least)
2) Roll out the dough between to plastic wrap sheets to a size which should be a bit bigger than the pie dish.
3) Carefully move the dough sheet into the pie dish and cut off the excess dough
4) Preheat your oven to 180 °C. Using a fork make several holes into the dough and prebake for about 20 minutes
5) Take the pre-baked crust out of the oven and let cool
6) Now it's time for the filling. Mix together 750 g of semi-skimmed curd with 1 - 2 tablespoons of stevia, 1 egg and 1 tablespoon of corn starch. Mix thoroughly
7) Richly sprinkle the pre-baked crust with corn breadcrumbs so that it can suck up excess liquids.
8) Evenly spread the curd filling onto the crust. Add the bluberries. Bake in a oven preheated to 180 °C for about 30 minutes.
9) After the pie is done let it cool and serve best with whipped cream and some sprinkles of chocolate or powdered sugar.
Enjoy!
Tips & Tricks:
If you're not that much into the healthy stuff you can add some sugar into the curd filling or honey. It'll give you some nice gold color and give the pie an interesting aroma.
In case you can't or don't want to use butter we recommend to use coconut oil.
Pie crust:
100 g gluten fee mix
80 g corn flour
100 g unsalted butter
5 tbl spoons water
pinch of salt
1 egg
2-3 spoons of corn breadcrumbs
Filling:
750 g semi skimmed curd
1 - 2 tbl spoons of stevia
1 tbl spoon of corn starch
1 egg
0,5 l bluberries
Pie dish size of about 23 cm
Directions:
1) In a bowl mix together 100 g of gluten free flour mix, 80 g of corn flour and a pinch of salt. Add 5 tablespoons of water, 1 egg and mix. Add 100 g of softened butter and knead until you get a uniform dough.
Wrap in plastic wrap and let rest in a fridge for about 1 hour (30 minutes at least)
2) Roll out the dough between to plastic wrap sheets to a size which should be a bit bigger than the pie dish.
3) Carefully move the dough sheet into the pie dish and cut off the excess dough
4) Preheat your oven to 180 °C. Using a fork make several holes into the dough and prebake for about 20 minutes
5) Take the pre-baked crust out of the oven and let cool
8) Evenly spread the curd filling onto the crust. Add the bluberries. Bake in a oven preheated to 180 °C for about 30 minutes.
Enjoy!
Tips & Tricks:
If you're not that much into the healthy stuff you can add some sugar into the curd filling or honey. It'll give you some nice gold color and give the pie an interesting aroma.
In case you can't or don't want to use butter we recommend to use coconut oil.
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