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 post may contain affiliate links. Please read our Disclosure Policy.
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; nobody will know this scrumptious pie is gluten-free.
I will walk you through the steps to make this pie and share some ideas for making 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! For more pie-baking tips, see my Gluten Free Pie Troubleshooting Guide!
Why I love this gluten free blueberry pie recipe:
- 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.
OMG do yourself a favour and make the pie! So good and freaking so easy too!
Bridget, blog comment
Thanks for the fab recipe.”
Allergen Information:
This homemade blueberry pie is gluten-free, soy-free, nut-free, and oat-free. Make it dairy-free using plant-based butter.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – My favorite gluten free flour blend to use for pie is Cup4Cup. Note: Cup4Cup recently changed its flour blend formulation, which doesn’t behave exactly like the old formulation. I haven’t had a chance to retest this recipe with the new flour blend formulation. I also love using 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. If you use frozen blueberries, see the FAQ below for best results.
- Lemon Juice – Fresh or jarred lemon juice is fine.
Step-By-Step Photos and Directions:
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 to break, which 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!
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
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 1/4 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: Like the photo above, your pie filling should be cooling and thickening.
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.
Check out all of my gluten free pie recipes on the blog. If you love this flaky crust, try my Gluten Free Cherry Galette recipe next.
Fancy Ways To Make The Top Crust:
- Cookie Cutter – Use a cookie cutter to make a decorative pie crust top. I show you how I use cookie cutters in this Gluten Free Mixed Berry Pie recipe.
- Braided Lattice – I love making braided lattice pie crusts. I show you how in my easy Gluten Free Apple Pie recipe. There is also a short video!
Frequently Asked Questions:
Yes! You can easily use frozen blueberries to make pie. I recommend thawing the blueberries in a large bowl and draining half of the liquid 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.
I have been wanting to make a GF pie for some time now with reservations about how the crust would turn out. With this recipe, the crust is better than its wheat flour counterpart. Thank you for a great recipe!”
Milissa, Blog comment
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
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Mom’s Best Gluten Free Blueberry Pie Recipe
Ingredients
Gluten Free Pie Crust:
- 3 cups gluten free flour blend * see note
- 1 tablespoon cane sugar
- ¼ teaspoon kosher salt
- 1 cup unsalted butter cold
- 2 large eggs Reserve 1 tablespoon for the egg wash
- 2 teaspoons lemon juice
- ½ cup water * see note – plus additional 1/4 cup water
Gluten Free Blueberry Pie Filling:
- 4 cups fresh blueberries * see note for using frozen
- ½ cup cane sugar
- 2 teaspoons lemon juice
- ¼ cup water
- 3 tablespoons tapioca starch cornstarch
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Instructions
Make the pie filling:
- In a large skillet, add the 4 cups fresh blueberries, 2 teaspoons lemon juice, ½ cup cane sugar, and ½ cup 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 ½ cup cane sugar and the 3 tablespoons tapioca 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 3 cups gluten free flour blend, 1 tablespoon cane sugar, and ¼ teaspoon kosher salt. Whisk to blend them together.
- Add the cold 1 cup unsalted 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 2 large eggs, 2 teaspoons lemon juice, and ½ cup 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 1/4-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.
Notes
- I like to use Cup4Cup gluten free flour blend to make pie crust. Note: Cup4Cup recently changed its flour blend formulation, and it doesn’t behave exactly like the old formulation. I haven’t had a chance to retest this recipe with the new flour blend formulation. 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 1/4 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.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
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.
I copied the blueberry part but just made a wheat crust as the Xanthan gum is a bio-engineered sludge that passes through the blood-brain barrier. Not good at all.
Yeah, I am not a fan of xanthan gum either. I am trying to use psyllium husk more in my custom blends to avoid it.
Thanks Jack for posting about the Xanthan gum. It is used in many things to include items that are not gluten free. My Rheumatologist said it is bad! It can cause pain and swelling in the joints.
You could use psyllium husk powder as well.
I’ve been baking Gluten free goodies for many years and this is by far the best gluten free pie crust I have ever made! The pie turned out perfect and delicious. I followed the recipe exactly. Thank you so much for sharing
I am so glad you loved this pie crust. It turns out perfectly flaky. Have a great weekend.
it says in the ingredient list if using frozen blueberries to see note, and then no note about frozen blueberries follows. Since all I have is frozen I’ll have to use a different recipe
Hi Kristen, To use frozen blueberries, thaw them and drain 1/4 of the juice. Make the rest of the recipe as listed. Enjoy!
Crust was so sticky I couldn’t roll it out
That is odd. Can I ask what flour blend you used? Every blend has a different grain-to-starch ratio and this greatly affects the moisture level. If your crust was sticky, I assume your flour blend was starch heavy and you needed to add more flour.
Will this crust recipe work if dairy free margarine is substituted for the butter due to dairy allergy?
Hi Amy, I have several readers who use dairy-free butter…one note is to make sure it is really cold. You may want to freeze it and grate it into the dry ingredients instead of using a pastry blender.
Would it be possible to substitute Arrowroot powder for the cornstarch in this recipe? If so, do you know if it’s a 1:1 exchange or something else?
I’ve made GF blueberry pie before but the contents are always runny. I’m hoping to try this version and get a better result. TYIA!
Hi Anita, I haven’t tested arrowroot so I don’t have an amount. Please let me know if you give it a try.
The note for using frozen blueberries wasn’t included. Will you please let me know what you suggest – thawing completely before use or adding extra thickener?
You don’t need to thaw them since they will in the pan as they heat.
I have been wanting to make a GF pie for some time now with reservations about how the crust would turn out. With this recipe, the crust is better than its wheat flour counterpart. Thank you for a great recipe!
I am so glad you loved this pie. The crust is so good, you are correct it is hard to tell the pie is gluten free!
I’m the pie maker in my family, but I haven’t been able to find a gluten free pie crust that I love till now. This pie crust is excellent!!!
You made my day. I am so glad you enjoyed my pie crust recipe!
I made this at the end of the summer after we picked fresh blueberries from a local farm. It same out AMAZING! Thank you for sharing this. The crust was flaky and so tasty. I ate it for days and was sad to see it go. I never realized how much work goes into a pie but it was well worth it.
I am so glad you loved the recipe. Thank you very much for coming back to leave a comment :-).
Can I use a premade gluten free crust? Do I need to parbake it before adding filling?
Hi Danielle, I will say it depends. I used a Wholly pie crust, and it was okay, but in some brands the bottom crust is pretty thin. I do not parbake my crusts unless it is a very wet pie.
This is one of the best pies ever and totally gluten free!
I am so glad you loved my recipe Barb :-).
OMG do yourself a favour and make the pie! So good and freaking so easy too! Thanks for the fab recipe.
I am so glad you loved the pie, Brigette! Thank you so much for coming back to let others know it is a great recipe!
Hi!
What is the note if using frozen blueberries?
Hi, I just responded via messenger, but just thaw and drain the blueberries to make a pie with them.