Gluten Free Blueberry Pie with Cornmeal Crust

Name: Gluten Free Blueberry Pie with Cornmeal Crust
Yield: 8
Ingredients: 1 cup white rice flour; 1/2 cup tapioca flour; 1/4 cup potato starch flour; 1/2 cup cornmeal; 2 tablespoons sugar; 1 teaspoon xanthan gum; 1/2 teaspoon salt; 1/4 teaspoon pumpkin pie spice; 1/2 cup very cold butter, cut into 1/2-inch pieces; 1/4 cup very cold shortening, cut into 1/2-inch pieces; 1/4 cup ice water; 5 cups fresh blueberries (about 1 1/2 lb); 1/2 cup sugar; 1/3 cup cornstarch; 1 jar (12 oz) gluten-free blueberry preserves; 1/4 cup butter, cut into small pieces; 1 teaspoon grated lemon peel; 1 tablespoon fresh lemon juice; 1/8 teaspoon salt; 1 egg, separated; 1 tablespoon milk; 1 tablespoon sugar

Gluten Free Blueberry Pie with Cornmeal Crust was pinched from <a href="http://www.bettycrocker.com/recipes/gluten-free-blueberry-pie-with-cornmeal-crust/057a9ec7-235e-49ef-bcdf-b682db6bb41a" target="_blank">www.bettycrocker.com.</a>

"Blueberries mixture sandwiched between cornmeal crusts for a delicious pie - perfect for dessert...."

INGREDIENTS

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1 cup white rice flour

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1/2 cup tapioca flour

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1/4 cup potato starch flour

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1/2 cup cornmeal

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2 tablespoons sugar

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1 teaspoon xanthan gum

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1/2 teaspoon salt

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1/4 teaspoon pumpkin pie spice

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1/2 cup very cold butter, cut into 1/2-inch pieces

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1/4 cup very cold shortening, cut into 1/2-inch pieces

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1/4 cup ice water

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5 cups fresh blueberries (about 1 1/2 lb)

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1/2 cup sugar

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1/3 cup cornstarch

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1 jar (12 oz) gluten-free blueberry preserves

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1/4 cup butter, cut into small pieces

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1 teaspoon grated lemon peel

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1 tablespoon fresh lemon juice

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1/8 teaspoon salt

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1 egg, separated

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1 tablespoon milk

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1 tablespoon sugar

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