Gluten-Free Peanut Butter Streusel Blueberry Pie
If you’ve always wanted to add peanut butter to your Thanksgiving blueberry pie, this is the pie of your dreams! The peanut butter adds a creamy texture that nicely complements the natural tart blueberry flavor. It’s like a grown up peanut butter and jelly! This pie can easily be made non gluten-free by using regular all-purpose flour.”
- Yield:8 servings
- Prep Time:1 hour 30 minutes
- Cook Time:1 hour- 1 hour 15 minutes
- Total Time:4 hours 30 minutes
For the Peanut Butter Crust:
2 cups all-purpose gluten free flour
1/8 tsp salt
1/2 cup vegetable shortening
1 stick butter, cold and diced
1/4 cup Smooth Operator peanut butter
1 large egg
2 tsp white vinegar
2 tbsp ice cold water
For the Peanut Butter Streusel:
1/4 cup all-purpose gluten free flour
1/2 cup brown sugar
1/2 tsp cinnamon
For the Blueberry Pie Filling:
5 cups frozen blueberries (do not thaw)
1 1/2 tsp lemon juice
1/2 cup sugar
6 tbsp all- purpose gluten free flour
1/4 tsp cinnamon
1/4 tsp nutmeg
For the Peanut Butter Pie Crust, in a large bowl, combine the flour and salt.
Using your fingers or a pastry cutter, cut the vegetable shortening, butter, and peanut butter into the flour mixture. It’s okay to have several pea-sized pieces of butter remaining.
In a separate bowl, whisk together the eggs, vinegar, and ice cold water.
Pour the wet mixture over the flour mixture and use a spatula to mix everything together until combined. The dough shouldn’t be overly sticky – you should be able to form it into a ball with your hands.
Form the dough into one ball. Wrap the dough in plastic wrap, flatten into a disc, and refrigerate for at least 30 minutes or up to 4 days.
For the Peanut Butter Streusel, in a small bowl whisk together flour, brown sugar, and cinnamon.
Add the peanut butter and mix with a fork until crumbles form. The topping should hold together and “crumble” when squeezed in your hand.
Cover with plastic wrap and refrigerate until ready to use.
For the Blueberry Pie Filling, in a large bowl combine the frozen blueberries, lemon juice, sugar, flour, cinnamon, and nutmeg. Stir gently to combine
On a floured surface, use a rolling pin to roll the dough into a circular shape. Carefully transfer the crust into a 9-inch pie pan.
Gently push the dough into the pan. Trim off any excess dough that hangs over the edge of the pan.
Spoon the blueberry pie filling into the dough, distributing it evenly.
Add the peanut butter streusel on top of the pie filling, distributing it evenly.
Crimp the edges of the pie crust.
Bake in the lower third of your oven at 350ºF for 60 minutes.
Remove the pie briefly to cover it lightly with tinfoil.
Return the pie to the oven to bake for 10-15 additional minutes, until the filling is bubbling and the streusel is golden.
Transfer to a cooling rack and allow the pie to cool for 1-2 hours.