Wild Blueberry Pie 9"

The crust is incredibly flaky for a gluten-free pie, and the filling isn't overly sweet. It's perfect with a scoop of vanilla ice cream on a lazy Sunday afternoon.

Warmed a slice for dessert last night and the crust held up beautifully—flaky and buttery, not soggy at all even under the filling. The vinegar in the pastry does something magical to balance the sweetness. Definitely buying another for Sunday.

The filling is bursting with real wild blueberries, not that syrupy jelly stuff, and the rice-flour crust has a nice buttery flake that doesn't fall apart. I popped a slice in the microwave for 15 seconds and it was perfect with a scoop of vanilla ice cream.