arrowroot flour

Perfection is a fool’s mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries themselves. But this recipe helps even the odds, with the use of arrowroot starch in place of the more typical flour or cornstarch, and an awesome pre-thickening technique picked up from the pastry chef Kierin Baldwin. You could use a different pie crust, but I like the all-butter version below, at least with a pre-baked bottom and an artfully cut top that allows steam to escape.

Blueberry Pie

all-purpose flour

kosher salt

raw sugar

lemon juice

flour

To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the fat into the flour until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together.

Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into two equal portions, and flatten each into a disk with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.

Prebake the pie shell. Heat oven to 375. Roll out one of the disks of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven, and bake until the bottom has just started to brown, approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.

Make the filling. Separate 1 cup or 150 grams of the blueberries, and combine them in the bowl of a food processor or blender with the sugar, lemon juice, 2 tablespoons or 16 grams of the arrowroot flour or cornstarch and the salt, then pulse to purée. Put the blueberry mixture into a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.

Bake the pie. Heat oven to 400. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disk of dough, and place it over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on a baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow pie to cool to room temperature before you cut into it.

If you are looking for gluten free treats try this easy melt in your mouth Uraro or arrowroot cookie recipe using a turbo oven.

Uraro (Arrowroot Cookies) Recipe

softened butter

sugar

vanilla flavoring

eggs

all purpose flour

tsp baking powder

In a mixing bowl combine softened butter and granulated sugar with a hand or stand mixer.

Cream the wet ingredients together until light and fluffy.

In a large mixing bowl sift together the arrowroot flour, all-purpose flour and baking powder.

Put it on a non stick baking pan or baking sheet then press it with the back of a fork. If you have a cookie press, feel free to use it.

In a pre heated oven, baked at 150 degrees Celsius for 10 minutes.

Let it cool on the pan for 5 minutes and then transfer into a wire rack to cool completely.

If it has all purpose flour, how it can be “gluten-free”? I’d made a little twist in order for it to be real gluten-free by using rice flour instead of all purpose flour.

https://www.youtube.com/watch?v=11gP0A-y4Fg

Here is a recipe that you can easily make in your turbo oven- Uraro (Arrowroot) Cookies.
Creamy, buttery, and it melts in your mouth!

Uraro is one of my loved snacks as a child. I would go to a small store, a "sari-sari" store, and buy few pieces for myself and these little treats will be my "baon" for the day. I liked its not too sweet and melt in your mouth texture. Because I have a difficulty saying the 'r' sound, my friends had fun making me say its name 'uraro' because it will come out sounding funny. Filipinos even have a tongue twister for it. It goes like this,

"Durog durog na uraro"

(crushed uraro)

It turns out that the word 'uraro' is a Filipino word for arrowroot cookies and the best thing about this arrowroot cookie recipe is that it's gluten free!

I used a turbo oven for this recipe. If using a different type of oven try setting the temperature at 160 C for 10 minutes and if not yet satisfied add 2 minutes increment until the cookies turned brown at the edges.

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Gluten Free Filipino Cookie- Uraro (Arrowroot) Recipe using a turbo oven!

The  best vegan quiche with mushroom and spinach! Made with a base of tofu making this recipe protein-rich. A healthy and wholesome veggie-loaded quiche with a crisp vegan crust and eggy-filling that all eaters will adore.

Vegan Quiche with Mushroom and Spinach

all-purpose flour ((195 g))

tsp sea salt

+ 1 tbsp vegan butter ((4 ounces 115 g), cold)

water

apple cider vinegar

coconut oil

garlic (, finely chopped)

yellow onion (, finely chopped)

cremini mushrooms, ((225 g), thinly sliced)

spinach

block silken tofu ((12 ounces 340 g))

almond milk

yeast

arrowroot powder

tsp turmeric

onion powder

garlic powder

tsp black salt ((or more sea salt))

tsp black pepper

In a food processor, combine the flour and salt. Cut the vegan butter into small chunks and add to the bowl. Pulse a few times to lightly mix the ingredients. Add the water and apple cider vinegar and pulse a few more times to form a crumbly dough. (You can also combine all the ingredients in a large bowl, except the water and massage with your hands to form a crumbly dough. Add the water and massage to form a shaggy dough.) Do not over-knead the dough (see Notes).

Transfer the dough to a work surface and bring together to form a ball. Cover with reusable wrap and chill in the refrigerator for 1 hour.

Preheat the oven to 425°F (220°C).

Lightly sprinkle the work surface with flour. Using a rolling pin, roll out the dough into a 12-inch circle. If needed, lightly sprinkle the dough with flour to stop the rolling pin from sticking.

Roll the dough around the rolling pin. Gently lift the dough and unroll over an 11-inch tart pan with removable bottom. Press into the bottom and up the sides of the pan. For a clean edge, trim excess dough with a knife. Patch any cracks with excess dough. Poke a few holes in the base with a fork. (This will stop the base from lifting as it cooks. There’s no need to use pie weights with this crust.) Transfer the tart pan to a baking sheet and blind-bake for 15 minutes. Remove from the oven and let cool. Reduce the oven temperature to 350°F (180°C).

Prepare the Pastry Crust:

Heat the coconut oil in a large skillet over medium heat. Add the garlic and onion and cook, stirring frequently, until the onion is softened, about 10 minutes. Add the mushrooms and cook until the juices they release have evaporated and the mushrooms have softened and browned, about 10 minutes. Add the spinach, cover with a lid, and let the spinach wilt, 2 to 3 minutes. Remove from the heat.

In a food processor or high-speed blender, combine the silken tofu, almond milk, nutritional yeast, arrowroot powder, turmeric, onion powder, garlic powder, sea salt, black salt, and pepper. Pulse until smooth.

Pour the tofu mixture into the skillet and mix together with the cooked vegetables to combine. Pour the filling into the pre-baked crust in a smooth and even layer. Bake until the filling is golden and firm, about 40 minutes. Let cool slightly before slicing.

Make the Filling:

A rustic dish for the whole family to enjoy. This dish is quite versatile so that you can make it to suit your family using a variety of different chicken pieces for those fussy eaters.

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Top 5 arrowroot flour recipes from across the web

The most viewed arrowroot flour recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Pie

Uraro (Arrowroot Cookies) Recipe

Uraro (Arrowroot Cookies) Recipe

Vegan Quiche with Mushroom and Spin...

Crispy Skin Chicken and Apple Bake ...

The most viewed arrowroot flour recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine