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This sweet and sumptuous Blueberry Pie is made with fresh or frozen berries and an easy homemade gluten-free pie crust! You’ll fall in love with the flavors and textures of this fruity summer treat.
The Best Gluten Free Blueberry Pie
As soon as I smelled the aroma of this blueberry pie wafting from the oven, I knew it was a winner. The sweet, juicy blueberries and the buttery, flaky pie crust – be still my heart! Each bite of this homemade pie is a blueberry daydream.
You’d think a pie like this took hours to make, but in reality, it only takes about 20 minutes to prepare the crust and filling. Then, you’ll need to let the dough chill for about an hour. Finally, your from-scratch pie will bake in the oven for just over an hour and fill your house with the delightful smell of summer blueberry bushes. My mouth is watering already!
Why I Love This Recipe
Not only does this recipe live up to the saying “easy as pie,” but it also works for any time of year – not just summer! That’s because you can use frozen blueberries instead of fresh ones when they’re not in season. In fact, you can hardly taste the difference! The filling uses lemon juice and brown sugar to enhance the flavors of the blueberries, so the taste of summer can be enjoyed all year long.
What You’ll Need
Another great thing about this gluten-free pie recipe? It boasts a super simple list of ingredients, yet it still has all the flavor you could hope for!
For the Blueberry Pie Filling
- Blueberries: You’ll need 6 cups.
- Lemon Zest: About 1 lemon’s worth.
- Lemon Juice: Go for freshly squeezed whenever possible.
- Cornstarch: To thicken up the filling.
- Light Brown Sugar: Half a cup.
- Egg: Beaten – this will be used as eggwash.
For the Gluten-Free Pie Crust
- Gluten-Free Flour: You can use all-purpose flour if you’re not gluten-free.
- Salt: Just half a teaspoon.
- Sugar: The salt and sugar work together to bring out the flavor of the crust.
- Butter: Cold and cubed.
- Vegetable Shortening: Cold and cubed.
- Water: Ice cold.
How to Make Gluten Free Blueberry Pie
Now that we’ve covered our trusty ingredients, let’s go over the recipe in more detail. Here’s how to make a top-notch blueberry pie!
Make the Gluten Free Pie Crust
We will be using my easy gluten free pie crust for this blueberry pie. For the first part of this recipe, we’ll make the dough, shape it and bake it before adding the blueberry filling.
Combine Dry Crust Ingredients Whisk together the flour, salt and sugar in a large mixing bowl.
Add Butter & Shortening: Add the butter and vegetable shortening and cut into the flour mixture using a fork or pastry cutter until pea-sized crumbs are achieved.
Add Water: Slowly drizzle in the ice cold water, one tablespoon at a time, (the full amount may not be needed) and mix until the dough comes together.
Chill Dough: Lightly dust a work surface with flour and turn out the dough onto it. Pack the dough into a ball and cut it in half. Flatten the two pieces into two discs, wrap each one with plastic wrap and refrigerate for at least 60 minutes.
Assemble Bottom Crust: Once the dough has chilled, roll one disc out on a floured surface into a 12-inch circle. Transfer it to a 9-inch pie dish and gently press it in. Trim any excess dough, line the pie dough with baking paper and fill with pie weights.
Prepare Top Crust: Roll out the second crust into a 12″ circle. Use a pizza cutter or a sharp knife to slice it into twelve 1-inch strips and set aside.
Bake: Bake the assembled pie crust at 400°F for 15 minutes, then remove the pie weights. Prick the pie crust with a fork and bake it for 5-10 more minutes while you make the filling.
Make the Blueberry Filling & Assemble Your Pie
Make Filling: Mix all the ingredients together in a large mixing bowl until well combined.
Add to Pie: Add the filling to the pre-baked pie crust.
Assemble Top Crust: Using the 12 strips of dough, weave a lattice crust over the top and pinch the edges to seal well.
Brush & Bake: Brush with eggwash and bake at 375°F for 50-60 minutes, or until the crust is golden and the gluten-free pie is bubbling at the edges.
How to Store Homemade Pie
To store leftover gluten-free blueberry pie, wrap it in plastic wrap and store it at room temperature. It keeps best if stored in a cool, dry place. Leftover pie will stay fresh for up to 3 days.
Can I Make This Pie Ahead and Freeze it?
Yes, this pie can easily be made ahead of time and frozen for later. First, flash-freeze your unbaked pie, covered, for 1 hour. Then, wrap it tightly in a layer of plastic wrap followed by a layer of aluminum foil. When you’re ready to bake your pie, pop it into the oven from frozen and bake it as usual, adding 5-10 extra minutes to the cook time.
Tips for Success
If homemade pies have always seemed daunting to you, this easy recipe is sure to warm you up to them! Here are some extra tips and tricks to answer all your lingering questions.
- Shoot for Pea-Sized Crumbs: Before the water is added to the crust dough, it should be well combined but not overmixed. Once the clumps of butter and shortening are roughly the size of a pea, you’re good to go.
- Chill Dough Completely: Don’t skimp on the chill time for the crust dough. It needs to firm up so you can shape it properly without it falling apart.
- Don’t Have Pie Weights? No pie weights, no problem! Just use dried beans or uncooked rice instead.
- Prick Pie Crust: Make sure you don’t forget to poke small holes into the pie crust with a fork after the first 15 minutes of pre-baking. This allows for the release of steam, which makes for a perfectly cooked pie crust.
Things You’ll Need
Gluten Free Blueberry Pie
For the Gluten-Free Pie Crust
- 2 1/2 cups 1:1 gluten free flour
- 1/2 tsp salt
- 3 tsp sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup vegetable shortening, cold and cubed
- 1/2 cup water, ice cold
For the Blueberry Pie Filling
- 6 cups blueberries, fresh or frozen
- zest of one lemon
- 3 tbsp lemon juice
- 7 tbsp cornstarch
- 1/2 cup light brown sugar
- 1 egg beaten for eggwash
- To make the crust, whisk together the flour, salt, and sugar in a large mixing bowl.
- Add the butter and vegetable shortening and cut into the flour mixture using a fork or pastry cutter. Well combined pea-sized crumbs should be achieved.
- Slowly drizzle in the water one tablespoon at a time (the full amount may not be needed) and mix until dough comes together.
- Lightly dust a work surface with flour and turn out the dough onto it. Pack the dough into a ball and cut it in half.
- Flatten the two pieces into two discs, cover each one with plastic wrap and refrigerate for at least 60 minutes.
- Once the dough has chilled, roll one of the halves out on a floured surface into a 12-inch circle. Transfer to a 9-inch pie dish and gently press in.
- Trim any excess dough, line the pie dough with baking paper and fill with pie weights (dried beans or rice also work well).
- Roll out the second crust into a 12" circle and use a pizza cutter or sharp knife to slice into twelve 1-inch strips and set aside.
- Bake the pie crust at 400°F for 15 minutes and then remove the pie weights. Prick the pie crust with a fork and bake for 5-10 more minutes while you make the filling.
- To make the filling, mix all the ingredients together in a large mixing bowl until well combined.
- Add the filling to the pre-baked pie crust.
- Using the 12 strips of dough, weave a lattice crust over the top and pinch the edges to seal well.
- Brush with egg wash and bake at 375°F for 50-60 minutes, or until crust is golden and the pie is bubbling at the edges.
More Gluten Free Blueberry Recipes
When you are craving those summer berries, here are more treats to try!