Gluten Free Blueberry Pie
This gluten free blueberry pie is the perfect summer dessert. It’s fun to make, neither soupy or runny and perfectly sweet. It has a homemade flaky gluten free pie crust and is a totally crowd pleasing recipe!
I can’t resist a good Fall dessert (already dreaming of my vegan pumpkin pie and gluten free pumpkin pie), but when fresh berries, peaches and other fruits are in season, I can’t help but bake everything.
We have juicy blueberries, a touch of lemon zest, and the best buttery gluten free pie crust. This recipe may have a long bake time, but I promise it will be well worth the wait. It’s the perfect recipe for a summer barbecue, family picnic or just fun dessert to share with your friends!
Plus, it’s an easy fruit pie to make because it requires no slicing or peeling of the fruit, just give the berries a quick rinse and you’re good to go!
You can easily prep this recipe in advance if you need it for a special occasion. I promise it will taste just as good as fresh! If you love this recipe, try my gluten free peach crisp, gluten free cheesecake or blueberry crisp next!
Why you’ll love this recipe
- Vegan friendly
- Full of juicy blueberries
- Perfectly sweet
- Gluten free
How to make gluten free blueberry pie
Prep crust. Prep the pie crust according to the instructions. Par-bake the bottom for just 5 minutes. Preheat the oven to 400 Fahrenheit.
Make filling. Combine all ingredients for the filling (leaving aside the egg- that’s just for the egg wash) and mix well to combine. Transfer the filling to the crust and spread evenly.
Make lattice top. Roll out the rest of the dough from the pie crust recipe, this will be the top. If you want to do a lattice top, use a sharp knife or pizza cutter and cut strips of dough about 1 inch wide. Carefully thread the strips over and under one another, pulling back strips to weave.
I like to use this lattice pie crust tutorial for visual reference. You can also just place the crust on top as is and crimp the edges. No need for anything fancy!
Egg wash. Whisk the egg in a small dish, then lightly brush on top. I also like to sprinkle on some sanding sugar, but this is optional.
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Bake. Bake at 400 for 25 minutes, then reduce to 370 Fahrenheit and bake for an additional 45-50 minutes. I covered the pie with foil when there was about 30 minutes of bake time left to prevent the crust from browning to much.
You do not want to under-bake as that can lead to a soupy filling.
Cool and serve. Remove from the oven and let cool on a wire rack. Let cool for at least 4 hours before slicing to ensure the filling is set. Slice and serve as is or with vanilla ice cream. Enjoy and try my gluten free blueberry sweet rolls or gluten free fruit tart next!
How to store
This gluten free blueberry pie keeps well in the fridge for up to 5 days and the freezer for up to 3 months. You can make it in advance, either just the crust, filling or both and will save you time when you want to serve!
To can serve the refrigerated pie right from the fridge or warm up in the microwave for 20 or so seconds. For a frozen pie, I suggest thawing in the fridge and then serving or warming up in the oven at 300 until thawed.
A long bake time
This gluten free blueberry pie takes a lot longer to bake than some pies. You want the filling to be bubbling at the surface, and this takes around 75 minutes. If you have a meat thermometer, you can check the temperature of the filling (around 195/200 degrees is where you want it) for doneness.
Optional additions
I love the addition of the lemon juice and lemon extract, but if you want to really increase that flavor, you can add in a teaspoon or so of lemon extract.
I also love adding 1/2 teaspoon of cinnamon which creates a bit of warmth in the pie. Nutmeg is also great here!
More desserts you’ll love!
If you make this recipe, leave a comment below and let us know how they turn out! As always, be sure to tag me on instagram so I can see your creation!
Gluten Free Blueberry Pie
by: claire cary
Ingredients
- 1 batch gluten free pie crust click for recipe
- 6 cups fresh blueberries 3 pints
- ½ cup white sugar
- ⅓ cup brown sugar
- ¼ cup gluten free all purpose baking flour
- 3 tablespoons tapioca starch
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 egg for egg wash
Instructions
- Prep the pie crust according to the instructions. Par-bake the bottom for just 5 minutes.
- Preheat the oven to 400 Fahrenheit.
- Combine all ingredients for the filling (leaving aside the egg- that’s just for the egg wash) and mix well to combine.
- Transfer the filling to the crust and spread evenly.
- Roll out the rest of the dough from the pie crust recipe, this will be the top. If you want to do a lattice top, use a sharp knife or pizza cutter and cut strips of dough about 1 inch wide. Carefully thread the strips over and under one another, pulling back strips to weave. I like to use this lattice pie crust tutorial for visual reference. You can also just place the crust on top as is and crimp the edges. No need for anything fancy!
- Whisk the egg in a small dish, then lightly brush on top. I also like to sprinkle on some sanding sugar, but this is optional.
- Bake at 400 for 25 minutes, then reduce to 370 Fahrenheit and bake for an additional 45-50 minutes. I covered the pie with foil when there was about 30 minutes of bake time left to prevent the crust from browning to much.
- You do not want to under-bake as that can lead to a soupy filling.
- Remove from the oven and let cool on a wire rack. Let cool for at least 4 hours before slicing to ensure the filling is set.
- Slice and serve as is or with vanilla ice cream. Enjoy!
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