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–+ servings
A slice of blueberry pie topped with a scoop of vanilla ice cream.

Mom's Best Gluten Free Blueberry Pie Recipe

Sandi Gaertner
This homemade bakery quality gluten free blueberry pie is one of my mom's best pie recipes. The crust is flaky and the blueberry filling is sweet and thick.
5 from 12 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 15 minutes
Total Time 45 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 10 slices
Calories 376 kcal

Ingredients
  

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 1/4 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

Instructions
 

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 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

  1. 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.
  2. If your blend doesn't contain xanthan gum or guar gum, you will need to add 1 teaspoon to your flour blend.
  3. 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.
  4. To make a lattice top, the instructions and video tutorial are in my gluten free apple pie post.
  5. 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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sliceCalories: 376kcalCarbohydrates: 47gProtein: 6gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 82mgSodium: 218mgPotassium: 84mgFiber: 5gSugar: 18gVitamin A: 647IUVitamin C: 7mgCalcium: 39mgIron: 2mg
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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.