A few years ago, I bought a Cape Cod blueberry pie at a pie auction at my child’s school. I’d never tasted Cape Cod blueberry pie, which is made with a cup of cooked berries mixed with uncooked berries. The cooked berries coat the uncooked ones, making a juicy pie bursting with fresh blueberry flavor in every bite.
I don’t like rolling out gluten-free pie dough because it’s difficult to work with, so I make this pie with gluten-free cobble dough. It’s basically pie crust dough broken into small, flattened pieces that I place on top of the berries, making the top of the pie resemble a bumpy cobblestone street.
I bake the whole thing until it bubbles, but you can put the cobble dough in the bottom of the pie plate, bake that, and then toss the cooked and uncooked berries on top. Chill in the fridge, and serve with dairy-free whipped cream.
Gluten-Free Cape Cod Blueberry Cobble
Cooked and uncooked blueberries create a juicy, classic Cape Cod blueberry pie turned upside down with a crust on top made out of small pieces of pie crust dough.
- Cobble Dough:
- 2 cups gluten-free flour mix
- 1 teaspoon xanthan gum
- Pinch Himalayan pink salt
- 1 tablespoon baking powder
- 1 tablespoon coconut sugar
- 1 tablespoon monkfruit/erythritol or xylitol
- 1 large egg
- 6 tablespoons dairy-free milk
- 7 tablespoons vegetable shortening
- Pie Filling:
- 1/4 cup coconut sugar
- 1/4 cup monkfruit/erythritol or xylitol
- 1 teaspoon liquid stevia
- 1/4 teaspoon cinnamon
- 1 tablespoon lemon juice
- 2.5 tablespoons starch (corn, potato or arrowroot)
- 1 cup water
- 4 cups fresh blueberries, washed
Make the Cobble Dough:
In a medium bowl, whisk the dry ingredients together
In a small bowl, whisk the egg and milk together. Set aside.
Drop the shortening into the middle of the flour mixture.
Using two knives or a pastry cutter, blend the shortening into the flour until it looks like small pebbles.
Pour the milk and egg mixture over the flour mixture, and stir with a wooden spoon until it forms a ball.
Wrap the ball in waxed paper and then plastic wrap, and put it into the fridge for 15 minutes.
Make the Pie Filling:
Preheat oven to 350 degrees F.
In a small saucepan, whisk together sugar, cinnamon, lemon juice, cornstarch and water.
Stir in 1 cup blueberries until coated.
Cook on medium heat, stirring, for 5-10 minutes until the mixture is thick and syrupy.
Remove from heat and stir in the remaining blueberries.
Pour blueberries into pie plate.
Cover berries with pieces of flattened cobble dough
Bake at 350 degrees F for 15-17 minutes, until bubbly.
Remove from oven, scoop into bowls, and serve with dairy-free ice cream or dairy-free whipped cream.
To make the cobble dough, whisk dry ingredients together.
Place shortening on top of dry ingredients.
Using a pastry cutter or two knives, blend until the mixture looks like coarse sand.
In a small bowl, mix wet ingredients together.
Pour wet mixture on top of dry mixture. Form into a ball, cover with waxed paper and parchment, and place in the fridge for 20 minutes.
To make the blueberry filling, whisk together the sweeteners, cinnamon, starch and water.
Stir in a cup of blueberries, and cook gently, stirring, until thickened.
Remove from heat, and stir in remaining blueberries.
Pour berries into greased pie plate.
Flatten pieces of cobble dough, and place over berries.
Cover berries completely, then sprinkle with coconut sugar. Bake at 350 degrees F for 20-30 minutes until bubbly.
Serve immediately with vegan whipped cream or vegan ice cream.