GLUTEN FREE BLACKBERRY CURDLE PIE

I love pie!

Especially curdle pie with berries.

We used to have it every summer when I was growing up.

I would pick blueberries and then bake it, first with my mom and later on alone.

When I moved to Ecuador I found out it was impossible for me to make pie like I used to.

First of all I was used to electric ovens and there were only natural gas ovens at that time.

Second there was no sour cream like the one that is used in Finland.

Third, there are no blueberries!

I practiced with the oven and started to get the hang of it.

It is still a mystery many times because you cannot get an exact heat like in the electrical oven.

But I have mastered the art of baking with natural gas oven, without burning the house down J

I started to experiment with different milk products and finally found out that a mix of cream and cream cheese worked out almost the same as the Finnish sour cream.

There still were no blueberries but I found that I actually liked the sour taste of blackberries in the pie.

If you do have blueberries, try the pie with them also.

Then you can decide for yourself which one you like the most.

When I found out that I was gluten intolerant that was another added challenge.

Especially because all the pie recipes tell you to use gluten free flour mix.

Newsflash: There is no gluten free flour mix sold in Ecuador.

And you can be absolutely certain that there is no gluten free flour mix anywhere in the Amazon basin.

But there is yuca (or cassava or manioc) flour, there is also maizena flour and it is possible to get rice flour also.

And after more experimenting, the mix was ready.

GLUTEN FREE FLOUR MIX

500 gr yuca (also called manioc and cassava) flour

500 gr maizena flour

500 gr rice flour

Mix everything well together and store in an airtight recipient.

I must say that I enjoy the pie with gluten free dough even more than I used to enjoy it with wheat flour.

And my stomach enjoys it even more.

GLUTEN FREE PIE

DOUGH

225 gr butter or margarine

2 dl sugar

1 egg

4 dl of gluten free dough mix

1 tablespoon of baking powder

FILLING

2 dl cream

250 gr cream cheese

½ dl sugar

1 egg

1 teaspoon vanilla

4 dl blackberries

1. Mix the butter with the sugar and beat them soft.

2. Add the egg and mix well.

3. Mix the dry ingredients and add them mixing well.

4. Add vanilla.

5. Pour into a baking pan and spread evenly.

6. Pour the cream, cream cheese, vanilla, sugar and egg into a blender and blend them in high speed for a half a minute.

7. Pour the mix over the crust and add the blackberries.

8. 200 C° for 30-40 min or until the crust has curdled.

ENJOY!