Gluten Free Blueberry Cheesecake Pie With Lavender Streusel Recipe

Ingredients

• For the Pie Crust:
• 1 recipe Gluten-Free Pastry Pie Crust
• For the Blueberry Layer:
• 2 pints (620 grams) blueberries
• 1/2 cup (100 grams) sugar
• 3/8 teaspoon (2.25 grams) fine sea salt
• 2 tablespoons (12 grams) tapioca starch
• 1 1/2 teaspoons (3.5 grams) cornstarch
• 1 tablespoon (14 grams) water
• For the Cheesecake Layer:
• 3/4 cup (180 grams) sour cream
• 1/3 cup (75 grams) sugar
• 1/4 teaspoon (1.5 grams) fine sea salt
• 1 large egg
• 1 teaspoon vanilla paste or pure vanilla extract
• 1/2 pound (225 grams) cream cheese, diced, at room temperature
• 1 tablespoon (1/2 ounce or 14 grams) unsalted butter, melted
• For the Streusel Layer:
• 3/4 cup (150 grams) sugar
• 1 cup (130 grams) Gluten-Free Flour Blend
• 1/8 teaspoon (0.25 gram) dried lavender flowers (optional)
• 1/8 teaspoon (0.75 gram) fine sea salt
• 8 tablespoons (4 ounces or 113 grams) cold unsalted butter, diced

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