Gluten-free blueberry pie is a perfect summertime dessert.
4 cups blueberries, fresh or frozen*
1/2 cup sugar
1/3 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
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.
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