Blueberry Pie with Sweet Corn Crust

This pie crust came about as a total mistake, but it ended up being such a good one! The subtle corn flavor is amazing paired with the blueberries and lemon. It’s like all of  summer decided to get together and hop in this pie!



2 cups Cassava Flour
½ cup Freeze Dried Corn Powder
½ cup Polenta
1 cup Sugar
1 cup Earth Balance
1 tsp Vanilla
½ tsp Baking Soda
Pinch Salt
½ cup Water
3 tbsp GF All Purpose Flour
1 Lemon Juice and Zest
5 cups Blueberries

*Note: To make freeze-dried corn powder. Add one package of freeze-dried corn (you can purchase this through Amazon and they also carry it at some Whole Foods) to a blender or food processor until it turns into a fine powder.*


  1. Combine ½ cup sugar and 1 cup butter in a mixer or by hand until the mixture becomes lighter in color and slightly fluffy.
  2. In a separate bowl combine cassava flour, freeze-dried corn powder, polenta, baking soda, and salt.
  3. Add vanilla to the butter-sugar mixture and add the dry ingredients.
  4. Combine and add water as necessary to bring the mixture together into a slightly crumbly dough.
  5. Chill Dough for 1 hr.
  6. Preheat oven to 350F.
  7. Combine ½ cup sugar, GF flour, blueberries and lemon juice and zest in a large mixing bowl.
  8. Take chilled dough and press into a pie dish.
  9. Add the blueberry mixture.
  10. Bake for about 1 hour or until the crust is golden brown and the blueberries are bubbly.


Jessica Kapusta

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