It's basically my grandma's recipe for "cookie crust" coupled with this recipe for blueberry pie.
This isn't the picture of what I created. It didn't last long enough to get a picture.
Blueberry pie
Crust:1 cup gluten-free oat flour
4 tbl powered sugar
8 tbl soft margarine
Mix flour and powered sugar together. Add the margarine. Pat mixture into slightly greased pie pan. Bake at 350F for 10-15 minutes.
Filling:
2/3 cup granulated Sugar
7 Tablespoons corn starch
1/2 teaspoon Cinnamon (optional)
3 Tablespoons water
2 Tablespoons lemon juice
3 to 4 cups of Blueberries
Combine sugar, and corn starch in a bowl and mix well. Some people like cinnamon mixed in, but if you don't...
Add the lemon juice, and water and stir it up.
Add the blueberries to the pie crust. Just pour them in! There's lots of air space and it will cook down, so don't worry if they mound up about an inch above the edge of the plate.
Just pour the mixture of sugar, juice, etc. into the pie all over the blueberries. If it is a gloppy liquid, don’t worry, just pour it somewhat evenly over the top. But it doesn't take perfection; it will smooth itself out in the oven.
Crumb topping:
1/4 cup sugar
1/2 cup gluten-free oat flour
1/4 cup butter or margarine
Mix together in a small bowl and sprinkle it over the pie.
Cook the pie at 375 F for 1 hour.
Let cool before cutting.
