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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.
Why You’ll Love This Gluten Free Blueberry Pie
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
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. Here’s why you’ll love it:
- Easy as pie. 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.
- Make it any time of the year. While it’s wonderful during blueberry season, you can use frozen blueberries instead of fresh ones when they’re not in season. In fact, you can hardly taste the difference!
- Wonderful flavor. The filling uses lemon juice and brown sugar to enhance the flavors of the blueberries, so even if you use frozen berries, the taste of summer shines through.
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! Here is a quick overview, but see the recipe card at the bottom of the post for the full amounts and detailed instructions.
For the Blueberry Pie Filling
- Blueberries: Fresh berries are wonderful, but you can make this pie year-round with frozen ones. Do not thaw them.
- Lemon Zest & Juice: Go for freshly squeezed whenever possible.
- Cornstarch: To thicken up the filling.
- Light Brown Sugar: Brown sugar adds a richer flavor, but you can use white sugar.
- Egg: Beaten for an egg wash.
For the Gluten-Free Pie Crust
- Gluten-Free Flour: You can use all-purpose flour if you’re not gluten-free.
- Salt: Enhances all the flavors. Omit if you use salted butter.
- Sugar: Brings out the flavor of the crust and perfectly complements fruit fillings.
- Butter: Cold and cubed. Use vegan butter for a dairy-free pie.
- 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 briefly. The details are in the recipe card further down. We will be using my easy gluten free pie crust for this blueberry pie, so you can check out that post if you want more information.
- Make the pie dough. Whisk together the flour, salt, and sugar in a large mixing bowl, then cut in the butter and vegetable shortening. Drizzle in the cold water and mix until the dough comes together. Form into two discs and refrigerate for at least 60 minutes.
- Prepare the crust. Roll one disc into a 12-inch circle and press it into a 9-inch pie pan. Trim any excess dough, then parbake, first with pie weights, and then remove them to finish partaking. Roll out the other disc of dough and cut it into 1-inch strips to form the lattice top.
- 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 with egg wash.
- Bake and Cool: Bake at 375°F for 50-60 minutes, or until the crust is golden and the gluten-free pie is bubbling at the edges. Cool before slicing.
Tips for Success
If homemade pies have always seemed daunting to you, this easy recipe is sure to warm you up to them!
These tips will answer any lingering blueberry pie 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.
Proper Storage
- Fridge – 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.
- Freezer – 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.
More Gluten Free Blueberry Recipes
When you are craving those summer berries, here are more treats to try!
Gluten Free Blueberry Pie
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.
Servings: 8
Equipment
- Oven
Ingredients
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
Instructions
- 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.
Notes
Serves 6-8.
Nutrition Facts
Gluten Free Blueberry Pie
Amount Per Serving (1 slice)
Calories 471
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g55%
Trans Fat 2g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 51mg17%
Sodium 259mg11%
Potassium 112mg3%
Carbohydrates 58g19%
Fiber 7g28%
Sugar 21g23%
Protein 6g12%
Vitamin A 445IU9%
Vitamin C 13mg16%
Calcium 45mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
Did you make this?
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Amazing crust! We haven’t cut into the pie yet but I can tell it will be fabulous. I made a little tart from the dough scraps. So flaky and tasty!
Many people who have celiac and/or are gluten intolerant are also lactose intolerant so this recipe needs to include a butter free option. I wish more people realized this. Otherwise it looks like a delicious recipe but I will be using my own gf crust
Thanks for your feedback. I hope you enjoy it with your crust! I do just focus on gluten free recipes. Sometimes my recipes are dairy free, but that is not my area of expertise as many are like me and only need to avoid gluten.