Gluten Free Blueberry Pie

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!

Did you make this?