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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 then pies are one of the most beloved desserts around.

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.

Ingredient for Gluten-Free Blueberry Pie:

Gluten-free pie crust x 2
4 cups blueberries, fresh or frozen
one lemon – for the zest
gluten-free flour (I use Better Batter Gluten-Free Flour)
sugar
just a touch of cinnamon
salt
egg white and bit more sugar for sprinkling on the top crust

How to Make Gluten-Free Blueberry Pie:

Follow the directions to make my gluten-free pie crusts. You’ll make the first one and 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 just add some pieces of the excess dough and smooth it in over any torn areas.

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.

M0re Gluten-Free & Dairy-Free Pies You’ll Love:

Dutch Apple Pie
Classic Pumpkin Pie
Pear Pie with a Streusel Topping
Peach Pie with a Lattice Crust
Easy Gluten-Free Pie Crust

Gluten-Free Blueberry Pie (Dairy-Free Crust)

Author: MamaShire
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

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Description

Gluten-free blueberry pie is a perfect summertime dessert.

Ingredients

Scale

2 gluten-free pie crusts

Filling:
4 cups blueberries, fresh or frozen*
1/2 cup sugar
1/3 cup gluten-free flour (I use Better Batter Gluten-Free Flour)
2 teaspoons lemon zest
1/4 teaspoon salt
1/8 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.