It’s blueberry season! Or even if it isn’t, it’s always a good time for this gluten free Blueberry Pie recipe!
Trust me, I’ve made this recipe with fresh-picked blueberries, frozen blueberries, wild blueberries, and occasionally with a mixture of blueberries and raspberries. It’s always delicious. Which is one reason why you’ll always find blueberries of some ilk in my freezer. I wouldn’t want not having blueberries at the ready to ever stop me from making this incredible gluten free blueberry pie.
To that end, that’s also why you should always have my gfJules Flour at the ready. You would never want to make a pie you intend to serve to others (and to enjoy yourself) with a frozen gluten free crust or a lesser gluten free flour. There’s nothing worse than hard, gritty or funky-tasting pie crust to ruin a delicious pie.
If you’ve tried making gluten free pie crust before and been frustrated to the point of giving up, I hear you. I swore off ever attempting to make gluten free pastry again a few years after my celiac diagnosis and after one too many failed attempts at pie crust that ended in tears.
Yes, with the benefit of time, I can now freely admit that earlier recipes brought me to tears. I used to be so good at making pies! What was wrong with me that I couldn’t make a decent gluten free one to save my life?? Turns out, nothing was wrong with ME, it was the gluten free flour I was using!
Once I perfected my gfJules Gluten Free All Purpose Flour, I could use it to make anything I had ever failed at making before, gluten free, including my grandmother’s delicious pie crust recipe! You’re going to have to trust me on this one: it’s a game changer.
I’ve now taught making gluten free pie crusts all over the country and recorded countless videos to help you. Just hop over to my gluten free pie crust tutorial. There are so many pictures, step-by-step instructions and videos there, you’ll have your pic of media to give you the confidence to do this!
And you’ll never go back. Not after everyone raves about how amazing your homemade gluten free pie crusts are. In fact, you’ll probably have to start doubling your recipes so you can make two pies every time. I have had to start doing that if I want a decent size slice and want another tomorrow! (Pie for breakfast, anyone?!)
Even my cat likes this light and flaky crust. You will love it too!
Just make the one-bowl dough recipe and roll out according to my gluten free pie crust recipe.
Then fill the bottom crust with prepared blueberry filling:
Then top with second crust. You can get as fancy and creative with the top crust as you like, or simply transfer the rolled crust on top and crimp. Using cookie cutters like these actually makes it easy to make a fancy crust without extra skill or effort!
Then brush the crust with milk, oil or egg wash (not vegan) to help the crust brown. That’s it! Just sit back and let the magic bake in!
Ok enough on the gluten free crust (although it is arguably the best part!). Just please promise me you won’t waste delicious berries on a mediocre pie crust. It will show and it will be disappointing, to say the least!
As for this blueberry filling, it’s insanely good and not too sweet. If your berries are super fresh and sweet, maybe dial the sugar back a bit; if you prefer an even sweeter pie, add more sugar!
To firm up the filling, chill the gluten free blueberry pie for a few hours and bring to room temperature to serve.
Here’s the link again to my Gluten Free Pie Crust Recipe and Tips — double that recipe for two pie crusts.
- 2 uncooked gluten free pie dough recipes (link above recipe card)
- 2/3 cup sugar, plus more for sprinkling on top
- 3 Tablespoons gfJules Gluten Free All Purpose Flour
- 5 Tablespoons water
- 1/3 teaspoon salt
- 2 Tablespoons butter or vegan alternative (e.g. Earth Balance Buttery Sticks)
- 1 Tablespoon lemon juice
- 1 teaspoon grated lemon zest
- ½ teaspoon ground cinnamon, plus more for sprinkling
- ¼ teaspoon ground nutmeg
- 6 cups fresh or frozen blueberries, divided
- Egg wash (1 egg mixed with 1 Tablespoon water) or milk of choice
- Preheat oven to 400F.
- Roll out one homemade gluten free pie crust pastry according to linked recipe.
- Combine sugar, gfJules Flour, water and salt in a small saucepan and stir over medium heat until boiling. Continue to cook 2 more minutes while stirring. Mixture should be clear and thick; do not cook until mixture browns.
- Remove from heat and whisk in butter, lemon juice, lemon zest, cinnamon and nutmeg. Add 2 cups blueberries and let cool down to warm. Then gently stir in remaining 4 cups blueberries.
- Meanwhile, transfer bottom crust in a 9-inch pie pan. Fill with blueberry filling.
- Roll out and transfer second crust. Crimp edges or press with the tines of a fork to seal the two crusts.
- Brush top pastry with egg wash or milk. Sprinkle with cinnamon and sugar, if desired. Cut a few slits in the top crust (or use a small cookie cutter to cut small holes in the top crust) to let steam vent during baking. Cover edges of crust with foil or crust protectors to prevent over-browning.
- Place pie in preheated oven and bake 15 minutes. Reduce heat to 375 F, remove foil and bake an additional 35 to 40 minutes or until juices bubble and pie is lightly browned.
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Amount Per Serving Calories 355Total Fat 13gSaturated Fat 6gTrans Fat 0gCholesterol 34mgSodium 333mgCarbohydrates 60gFiber 3gSugar 30g
… and want to pin it for later!