Gluten Free Blueberry Pie

For the crust:
2 cups of rice flour
1 stick of butter
1 teaspoon of baking powder
2 eggs
A pinch of salt
Water (as necessary)

Crust preparation:
Mix in a bowl all the dry ingredients (flour, baking powder and salt). Add the stick of butter (works better when it has been at room temperature for a few hours.) working with the hands so it mixes completely forming a dry homogeneous mixture. Add the eggs and a little bit of water (a few tablespoons if necessary) so as to create a pliable dough that could be rolled into a very thin crust.

For the filling:
4 cups of blueberries
Corn starch for coating the berries
Juice from ½ lemon

Pie making:
Butter a 9 inch pie dish and use half of the pastry to line it (should be very thin). Gently combine the berries with the cornstarch making sure that the blueberries are coated. Turn them into the pastry-lined pie pan, and sprinkle with the lemon juice. Roll the other half of the pastry to a very thin crust and cover the pie. Trim the edges crimping the top and bottom pastry together, and cut vents for steam. Place a dot of butter on top and sprinkle with a bit of sugar.

Bake at 350 degrees for about 35-40 minutes.