For the blueberry pie

375g/13oz gluten free plain flour, plus extra for dusting

pinch salt

175g/6oz lactose free butter, cubed

75-110ml/3-4fl oz cold water

400g/14oz blueberries

50g/2oz caster sugar

2 vanilla pods, split , seeds scraped out

2 free-range egg yolks, beaten

200g/7oz lactose free cream

For the custard

4 free-range egg yolks

40g/1½oz caster sugar

150ml/5floz lactose free milk

150ml/5floz lactose free double cream

For the compote

150g/5oz blueberries

50g/2oz caster sugar

2 tbsp water

Serves - 4


For the pie, place the gluten free flour, salt and lactose free butter into a bowl and rub together until the mixture resembles breadcrumbs.

Add the water a little at a time, until the mixture comes together as a dough. Knead lightly, shape into a thick disc, wrap in clingfilm and chill in the fridge for 30 minutes. Preheat the oven to 180C/350F/Gas 4.

Dust the work surface with a little gluten free flour then roll the pastry out to a 5mm/¼in thickness. Cut out four 15cm/6in and four 10cm/4½in circles from the pastry.

Line each of four dariole moulds with the larger circles of pastry.

Mix the blueberries, sugar and vanilla seeds together in a bowl until well combined. Divide the mixture among the dariole moulds, pressing down firmly.

Brush the edge of the gluten free pastry with the beaten egg yolk then cover each mould with a 10cm/4in pastry circle.

Press down the edges firmly and trim any excess. Crimp the edges and brush with the remaining egg yolk. Bake in the oven for 30-35 minutes, or until the gluten free pastry is cooked through and golden-brown.

Remove the pies from the oven and set aside to cool for five minutes. For the custard, whisk the egg yolks and sugar in a bowl until well combined.

Bring the lactose free milk and cream to the boil in a saucepan. Slowly whisk the lactose free cream mixture into the eggs until well combined.

Return the mixture to the saucepan and heat slowly, stirring continuously, until the lactose free custard has thickened enough to coat the back of the spoon.

For the compote, heat a frying pan until hot, add the blueberries, sugar and water and cook for 2-3 minutes, or until syrupy.

To serve, spoon the custard in a pool in the centre of the plate then turn the pie out on top. Drizzle the compote around the plate and finish with lactose free cream.

Recipe adapted from: Good Food
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