Crust

Dry Ingredients

1 cup white rice flour

1/4 cup sweet rice flour

1/4 cup tapioca starch

2 Tablespoons granulated sugar

3/4 teaspoon salt

Wet Ingredients

1 stick butter, chilled and cut into small pieces

3 Tablespoons vegetable shortening, chilled

1/4 cup ice water

Filling

About 3/4 pint of blueberries, washed and picked over (This amount will vary depending on the size of the berries)

2 teaspoons cornstarch

3 Tablespoons granulated sugar, more or less depending on the sweetness of your berries.

Jam, about 2 teaspoons (I used cherry jam.)

Gluten-free vanilla cookie crumbs, about 1 tablespoon (optional)

For the Crust

1. In a food processor, combine the dry ingredients. Pulse to combine.

2. Add the butter and shortening. Pulse to combine. Don't over mix. The fat should be just incorporated, leaving little pieces behind. The mixture should resemble a coarse meal.

3. Add 3 Tablespoons of the water. Pulse to combine. If a dough comes together, you are done. If not, add remaining water and pule to combine.

4. Turn dough out onto a white rice-floured counter. Pat into a circle and wrap tightly in plastic wrap. 5. Chill for two hours.

For the Galette

1. Make the pie dough as directed. Allow to chill for two hours.

2. Preheat oven to 425 degrees F.

3. Remove the pie crust from the refrigerator. Allow it to sit on the counter for 10 minutes.

4. Place the pie dough out onto a piece of parchment. Generously white rice flour the parchment.

5. Roll out dough to a 13-inch circle. Slide rolled out dough onto a baking sheet.

6. Brush a little bit of jam onto the crust. You want to fill a 9-inch circle, leaving about 2-inches of dough exposed. The exposed dough will become the crust you flip onto the filling.

7. Sprinkle the cookie crumbs over the jam. The crumbs help to soak up the liquid. However, since we are using cornstarch in our filling, you can leave them out if you want.

8. Toss the blueberries together with the remaining ingredients.

9. Pile the berries into the center of the crust, over the jam and cookie crumbs.

10. Lift the border of the dough up onto the filling. It will pleat as you do this.

11. Sprinkle granulated sugar onto the edges of the crust.

12. Bake for 35 minutes or until the crust is golden brown and berries are soft.

Makes one 9-inch galette