If you are looking for the best gluten free blueberry pie, you are going to love this easy recipe. This pie has an incredibly flaky crust and it is filled with the juiciest blueberry pie filling! It is sure to become your new favorite pie recipe!
This easy gluten free blueberry pie is a classic pie that will quickly become your family favorite. It has simple ingredients, and the flavor is spot on. This is a bakery-quality cake and nobody will know this scrumptious pie is gluten free.
I will walk you through the steps to make this pie and share some ideas to make a decorative top crust. You can also make this recipe into a galette if you don't want a top crust.
If you love pie, I have over 50 delicious Gluten Free Pie Recipes you can try!
OMG do yourself a favour and make the pie! So good and freaking so easy too! Thanks for the fab recipe."Bridget, raving fan
Why This Is The Best Pie:
- This homemade blueberry pie filling is so full of flavor. It has the perfect balance of sweetness so that it is not overpowered by ice cream or whipped cream.
- I use my most popular gluten free pie crust recipe to make this gluten free blueberry pie. It is the flakiest crust and it gets rave reviews both on the blog, and on social media.
- You can use fresh or frozen blueberries. See the FAQ if you are using frozen blueberries.
- Blueberry pie is pure comfort food. Bring it to a picnic, cookout, family get-together, or enjoy it at home.
This is an awesome gluten-free flour blend for pizza crust, biscuits, and pie crust. It is also great for yeast recipes! Note, this blend does have dry milk powder, so it is not suitable for those who avoid dairy.
- Gluten Free Flour Blend - My favorite gluten free flour blend to use for pie is Cup4Cup. It makes the flakiest crust. It does contain dried milk powder, so if you are dairy-free, use King Arthur's Measure for Measure Gluten Free Blend or Bob's Red Mill 1 to 1 Gluten Free Flour Blend instead. Other blends should also work; I just haven't tested others.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Butter - Use unsalted butter.
- Eggs - Size large.
- Sugar - I used white cane sugar. I do not recommend coconut sugar.
- Blueberries - Fresh are best, but frozen also work well. For best results, see the FAQ below if you use frozen blueberries.
- Lemon Juice - Fresh or jarred lemon juice is fine.
How To Make Gluten Free Blueberry Pie:
Step 1: Add the blueberries to a large skillet. Pour on the sugar, water, and lemon juice. Cook the blueberries over medium-low heat for 8-10 minutes. (I include a time range because smaller blueberries need less time.)
You do not want all of the blueberries to burst. I look for half of the blueberries to break...this will give your blueberry filling the perfect texture.
If you are using frozen blueberries, add them to the pot.
Step 2: Make a slurry with either cornstarch or tapioca starch and water. Pour it into the blueberry mixture and mix. Reduce the heat to low and cook the blueberries for 2 more minutes to thicken the sauce.
Let the blueberry mixture cool while you make the pie crust.
Step 3: Add the dry ingredients to a large
Step 4: Add cold butter chunks and use a pastry cutter to cut the butter into the flour. You will want the final mixture to look like it has small butter crumbs.
HINT: Be sure to use very cold butter. It will help build your flaky pie crust layers!
Step 5: Dust your counter with some gluten free flour, or dust a silicone mat. Use a rolling pin to roll the dough to about ¼ inch thick.
Gently move the pie crust into a prepared greased pie pan. Trim the edges to remove areas with extra long dough.
Step 6: Your pie filling should be cooling and thickening, like the photo above.
Now is a good time to preheat your oven to 400º F.
Step 7: Pour the blueberry pie filling into the pie crust. Use a large spoon to spread the mixture to be evenly disbursed.
Step 8: Roll out the top crust and place it over the pie filling. Use your fingers to pinch the edges together. If you prefer a decorative pie crust top, see below for directions to make a lattice top crust or a cookie cutter-shaped top crust.
Poke holes in the top of the crust to allow hot air to vent out while the pie is baking.
Step 9: If you would like to make pie crust flowers to decorate your pie crust. Use some of the extra crust that you trimmed off the sides of the pie when placing the bottom crust.
Step 10: Roll some of the crust into thin strips. Roll them into flower shapes. You can also cut leaf shapes or use a leaf-shaped cookie cutter.
Step 11: Brush an egg wash over the pie crust before baking to help the crust get golden on top.
Step 12: Bake the pie for 20 minutes at 400º F. Reduce the oven temperature to 350º F and bake the gluten free pie for an additional 20-30 minutes.
You may notice the edges of the crust getting cooked quicker. Be sure to cover the top of the pie with aluminum foil if you notice this happening.
Fancy Ways To Make The Top Crust:
Top Tips and Recipe FAQ:
Yes! You can easily use frozen blueberries to make pie. I recommend thawing the blueberries in a large bowl and then draining half of the liquid out before adding them to the skillet.
When making a pie with fruit, you need to use a thickener to prevent your pie filling from being runny. I like cornstarch or tapioca starch for those with a corn allergy. This helps thicken the pie filling, and neither of these starches adds any off flavors.
This pie will keep fresh for up to 4 days in the fridge. You can store the pie in this stay fresh pie container, which is the best to prevent the pie from drying out.
You can freeze this gluten free blueberry pie, but I highly recommend freezing it unbaked so that the pie doesn't get soggy when thawing out.
More Gluten Free Pie Recipes:
- Gluten Free Strawberry Pie
- Easy Gluten Free Sweet Potato Pie
- No-Bake Gluten Free Peanut Butter Pie
- Creamy Gluten Free Banana Cream Pie
Mom's Best Gluten Free Blueberry Pie Recipe
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Gluten Free Pie Crust:
- 3 cups gluten free flour blend * see note
- 1 tablespoon sugar
- ¼ teaspoon kosher salt
- 1 cup butter cold
- 2 large eggs Reserve 1 tablespoon for the egg wash
- 2 teaspoons lemon juice
- ½ cup water * see note - plus additional ¼ cup water
Gluten Free Blueberry Pie Filling:
- 4 cups fresh blueberries * see note for using frozen
- ½ cup sugar
- 2 teaspoons lemon juice
- ¼ cup water
- 3 tablespoons starch cornstarch or tapioca starch
Make the pie filling:
- In a large skillet, add the blueberries, lemon juice, sugar, and water. Cook the blueberries over medium-low heat for about 8 minutes, until 50% of the blueberries soften and break apart. Stir every few minutes.
- Make a slurry with 2 tablespoons of water and the starch. Pour this into the filling and stir it into the blueberry mixture. Reduce the cooking temperature on the stove to low. Allow the blueberries to simmer for 2-3 minutes until the sauce is thickened.
- Turn off the stove and allow the blueberry mixture to cool while you make the pie crust.
Make the pie crust:
- In a large mixing bowl, add your gluten free flour, sugar, and salt. Whisk to blend them together.
- Add the cold butter chunks to the dry ingredients. Use a pastry cutter to cut the butter into the flour mixture. You want the final mixture to resemble crumbs.
- In a small bowl, combine the eggs, lemon juice, and water. Whisk to blend. Pour the wet ingredients into the dry ingredients and mix into a nice ball of pie crust dough.
- I do not recommend using a food processor as they tend to over cut the butter and you will not get the yummy flaky layers.
- Set the oven rack to the middle position and preheat the oven to 400º F.
- Dust flour on the counter or a silicone mat. Place the dough ball on the mat. Cut it in half so you have a top and bottom crust.
- Roll the crust to ¼-inch thickness. Place the bottom crust into a greased pie pan. Trim any extra dough around the edge, but allow a little room so you can pinch the edges into the top crust to seal the pie.
- Pour the cooled pie filling into the crust.
- Repeat the rolling process with the top pie crust. Carefully place the top crust over the pie filling. Use your fingers to pinch the top and bottom crust together.
- If you want to make a fancier top pie crust, see the notes to learn how to make a lattice crust.
- Brush the egg wash over the top of the pie crust.
- Bake the pie for 20 minutes, then turn down the oven temperature to 350º F. The remaining bake time will vary by how large and deep your pie pan is. Plan to bake at 350º F for an additional 10-20 minutes.
- If you notice the crust edges getting cooked too quickly, place foil over the top or around the edges so they don't overcook.
- Remove the pie from the oven and allow it to cool.
- I like to use Cup4Cup gluten free flour blend to make pie crust. The dried milk powder really helps with the flaky layers. King Arthur Measure for Measure and Bob's Red Mill 1:1 are also good for pie crust.
- If your blend doesn't contain xanthan gum or guar gum, you will need to add 1 teaspoon to your flour blend.
- Depending on the flour blend you use and how starchy it is, you may need up to ¼ cup additional water in making your gluten free pie crust.
- To make a lattice top, the instructions and video tutorial are in my gluten free apple pie post.
- This pie will keep fresh in the refrigerator for up to 4 days.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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