Homemade gluten-free blueberry pie that’s easy to make and tastes amazing. Full of juicy blueberries with a flaky crust.
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This gluten-free blueberry pie is the perfect dessert for summertime. For starters, blueberries are so easy to bake with since you don’t have to peel, slice, or pit them, and pies are one of the most beloved desserts around. Be sure to try my Gluten-Free Blueberry Coffee Cake for another delicious blueberry recipe.
And there’s something so nostalgic and heartwarming about pies. Pie-making makes me think of my grandma. She would make pies throughout the summer with an assortment of berries or fruit that she would pick or other family members would bring her, and since she lived next door, I would get to get in on those treasured pies.
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Ingredients
- Gluten-free pie crust x 2
- 4 cups blueberries, fresh or frozen
- one lemon – for the zest
- gluten-free flour
- sugar
- just a touch of cinnamon
- salt
- egg white and a bit more sugar for sprinkling on the top crust
Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Dairy-Free Butter: Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
How to Make Gluten-Free Blueberry Pie:
Follow the directions to make my gluten-free pie crusts. You’ll make the first one, put it in the pie pan, and then chill it for 30 minutes. Next, you’ll need to mix together the ingredients for the pie filling. Set aside and make the second pie crust.
As soon as the second pie crust is made, preheat the oven to 425° with the oven rack set to the lowest position. Take the chilled pie crust out of the refrigerator and pour the pie filling into it. Then, take the second pie crust and place it on top of the filling.
Trim off excess and seal and crimp the edges. Cut slits in the top crust to allow steam to escape. Next, brush the top crust with egg white until it’s lightly covered, and then sprinkle with sugar.
How to Fix a Tear in the Crust:
You can see in the picture above that I put some extra dough in the top right portion of the pie. The dough had an area that had torn. Below, you can see how it baked and still looks delicious with a little rustic flair. It’s a very forgiving dough, so if you have an area that needs some extra care, don’t be discouraged; add some pieces of the excess dough and smooth it in over any torn areas.
Place the pie on the lowest rack in the oven and bake for 20 minutes. Then, lower the temperature to 350° and bake for 40 more minutes. Rotate the pie when lowering the temperature in case there is a hot spot in your oven, and so the pie will bake more evenly.
When finished baking, remove the pie from the oven and place it on a wire rack to cool for at least two hours before cutting.
More gluten-free & dairy-free pies you’ll love:
Gluten-Free Blueberry Pie (Dairy-Free Crust)
- Prep Time: 3 hour 15 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
Homemade gluten-free blueberry pie that’s easy to make and tastes amazing. Full of juicy blueberries with a flaky crust.
Ingredients
Filling:
4 cups blueberries, fresh or frozen*
½ cup sugar
⅓ cup gluten-free flour
2 teaspoons lemon zest
¼ teaspoon salt
⅛ teaspoon cinnamon
Topping for the crust:
1 egg white
2 teaspoons sugar
Instructions
Follow the directions to make my gluten-free pie crusts. Make the first crust and put it in the pie pan and then chill it for 30 minutes.
In a large mixing bowl mix together the blueberries, sugar, gluten-free flour, lemon zest, cinnamon, and salt. Set aside. If using frozen berries do not thaw.
Make the second pie crust. As soon as the second one is made preheat the oven to 425° with the oven rack set to the lowest position. Take the chilled pie crust out of the refrigerator and pour the pie filling into it. Then take the second pie crust and place it on top of the filling.
Trim off excess and seal and crimp the edges. Cut slits in the top crust to allow steam to escape. Next, brush the top crust with egg white until it’s lightly covered and then sprinkle with sugar.
Place pie on the lowest rack in the oven and bake for 20 minutes and then lower the temperature to 350° and bake for 40 more minutes. Rotate the pie when lowering the temperature in case there is a hot spot in your oven and so the pie will bake more evenly.
When finished baking, remove the pie from the oven and place on a wire rack to cool for at least two hours before cutting.
Notes
Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Dairy-Free Butter: Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
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Monique
Hi Robin,
Could you please clarify how much gluten-free flour to put in the blueberry filling? It only says “1/3 gluten-free flour” but 1/3 of what? I’m assuming a cup, but just in case!
Thanks!
MamaShire
Yes, it’s 1/3 cup. Thank you for alerting me to that. So sorry for any confusion.
Amber
Hi! Can I make this ahead and freeze it before cooking it?!
MamaShire
I haven’t tried that but from what I have researched it should be fine. After you assemble the pie wrap it in plastic wrap and then aluminum foil and freeze for up to a month. Thaw in the refrigerator for around 24 hours and then bake as directed and maybe add around 5-8 more minutes of bake time. I hope that helps. And I would love to know how it turns out.
Jules J.
Can you make this a strawberry pie?
MamaShire
I haven’t tried strawberries in this recipe. If you do let me know how it turns out.
Rebecca Spears
So good! It wasn’t runny, it firmed up nicely! Delicious!
MamaShire
So glad you enjoyed it!