Gluten-Free Blueberry Pie

Nothing says Summer like a homemade gluten-free blueberry pie! Seasonal juicy blueberries nestled between two buttery, tender gluten-free pie crusts (made with our Easy Gluten-Free Pie Crust Recipe), and baked to golden perfection. Simply scrumptious!

Gluten-Free Blueberry Pie summer dessert recipe easy gluten-free pie crust
Gluten-Free Blueberry Pie

Easy Recipe for the Best Gluten-Free Blueberry Pie!

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Nothing says summer like a homemade Gluten-free Blueberry Pie!

Seasonal juicy blueberries nestled between two buttery, tender gluten-free pie crusts, and baked to golden perfection.

And yes, you can make a Blueberry Pie with an amazing gluten-free pie crust!

Our Easy Gluten-Free Pie Crust recipe is easy to make, rolls beautifully, transfers beautifully and can be made into a beautiful lattice weave top.

Simply scrumptious!

And serve it with a scoop of vanilla ice cream to make extra delicious!

Gluten-Free Blueberry Pie summer dessert recipe easy gluten-free pie crust

What you will love about this Gluten-Free Blueberry Pie

*The blueberry pie filling is a scrumptious mix of juicy blueberries,  just the right amout of sugar, some lemon juice and a dash of cinnamon.

* The tender and buttery pie crust is made using our Easy Gluten-Free Pie Crust recipe and the dough is a dream to work with! 

* The baked blueberries peaking through the lattice pie crust make for a show-stopping gluten-free dessert!

* While it looks gorgeous and tastes amazing, it is remarkably easy to make!

Gluten-Free Blueberry Pie summer dessert recipe easy gluten-free pie crust

How to Make a Gluten-Free Blueberry Pie

This Gluten-Free Blueberry Crumb Pie recipe is easy to make!

It is based on a combination of my sister-in-law’s recipe and our Blueberry Crumble, and is made using our Easy Gluten-Free Pie Crust.

The challenge when making a gluten-free pie is having a great pie crust that can roll and transfer easily to your pie pan, and we solved that problem with our Easy Gluten-Free Pie Crust.

The ingredients you’ll need for the Gluten-Free Blueberry Pie

Easy Gluten-Free Pie Crust.

fresh or frozen blueberries

granulated sugar

lemon juice

corn starch

ground cinnamon

salt

Gluten-Free Blueberry Crumb Pie easy pie crust recipe

Step by Step How to Make a Gluten-Free Blueberry Pie

This pie comes together in 4 simple steps:

  1. Prepare the blueberry filling. Set aside.
  2. Make the Easy Gluten-Free Pie Crust. Transfer to baking pan. Set aside.
  3. Make the second Easy Gluten-Free Pie Crust, and
  4. Assemble the pie: Pour the prepared blueberries into the prepared pie crust, then either place the entire second pie crust on top and flute or crimp the edges, or as we do here, create a lattice top (specific directions and photos below). And bake!

Blueberry Pie Filling

The blueberry pie filling is 6 ingredients: blueberries, sugar, lemon juice, cinnamon, a dash of salt and corn starch.

And all you do is mix them all together in a large bowl.

I like to do this first so that they are well combined and ready to go once the pie crust is made.

Pro tip: Before mixing everything together, I like to fill my baking dish with the blueberries (especially if using fresh blueberries because it’s not messy to do so) and see how they fit…  this allows you to add more or less blueberries to make sure your pie is full… remember, all fruit shrinks some when it bakes.

Pro tip:  If using frozen blueberries, we love frozen wild blueberries, they are they smaller ones, and I de-thaw them in a colander in the sink so they drain a lot of water while they defrost. You will probably need a bit more than the recipe call for because they are smaller.

Pro tip: I give a measurement range of corn starch. We like to use 1/4 cup because we like our blueberry pie to be juicy. But if you want the filling to be a bit thicker, less juicy, then use 1/3 cup.

Gluten-Free Pie Crust

We are particularly excited about pies this spring and summer because last fall we developed and shared our  Easy Gluten-Free Pie Crust.

This gluten-free pie crust is everything! It is easy to make, easy to roll, doesn’t crack and tastes amazing!

I am linking to the recipe here on on the recipe because it has step by step instructions and photos.  And you’ll need to make the recipe twice – once for the bottom crust and one for the top… but I promise, it truly is the easiest gluten-free pie crust ever!

Gluten-Free Blueberry Pie summer dessert recipe easy gluten-free pie crust

How to make a Lattice Weave Pie Crust

Last fall when I first finally created a gluten-free pie crust I adored, I focused mostly on the pie crust so it could be used to make fall pies like Pumpkin Pie, Pecan Pie, Chocolate Cream Pie and of course Apple Crumb Pie

Most of those pies did not require a second pie crust top, but when it came time to spring pies, I decided to wanted to see how our pie crust worked making a lattice weave design.

The first pie we made with a lattice weave design was our Strawberry Rhubarb Pie and I loved how easy it was to make and how pretty it looked.

I followed the simple directions from Sally’s Baking Addiction, and was over the moon excited by how easy it was and how easy it was to make the lattice weave design using our Easy Gluten-Free Pie Crust.

So here’s the summary of how to make a lattice weave design along with photos to show you.

    • Roll the top pie crust into a 12-14 inch circle.
    • Slice the dough into strips — I always aim for 12 1-inch strips but usually end up using 10 strips. Following the pie here, I giving directions for 10 strips.
    • Lay 1/2 the strips (5 strips) vertically and evenly spaced across the top of the pie filling. Use the longest strips for the center, the smallest for the edges.
    • Fold every other strip (3 in total) all the way back so they’re almost falling off of the pie. Lay one of the 5 unused strips perpendicular on top. Unfold the 3 vertical strips back so they lay over the perpendicular strip.
    • You have 4 strips left.
    • Now fold the other 2 vertical strips back. Lay one of the 4 unused strips perpendicular on top. Unfold the 2 vertical strips back so they lay over the perpendicular strip.
    • Repeat with last 3 strips, weaving the strips over and under one another.

Fold the excess dough that lays over the edges of the pie back and pinch them with the bottom pie crust. Either flute or crimp the pie crust, sealing the pie.

Now it’s just about time to bake!

I like to brush the top with a bit of milk  — this is how my grandmother did it and it works like an egg bath giving a glossy golden crust.  Sprinkle with sugar and bake.

Gluten-Free Blueberry Pie summer dessert recipe easy gluten-free pie crust

It bakes slowly until the blueberries are tender and bubbling up around the golden edges of the pie crust.

And you will note in the instructions that I like to bake it partially uncovered, then cover so that the filling continues to bake without the top burning.

Let cool and settle for a few hours ideally — you can eat it before but as will all berry pies, it continues to set and hold together better the longer you let is cool.

Then slice and enjoy as is or with a scoop of vanilla ice cream for an over the top summer dessert.

The tender, buttery pie crust is a perfect pairing with the juicy baked blueberries!

Hope you love it as much as we do!

Gluten-Free Blueberry Pie summer dessert recipe easy gluten-free pie crust

For more blueberry recipes, try our:

Lemon Blueberry Bread

Blueberry Cheesecake Bars

Blueberry Crumble

Blueberry Crumble Bars

Blueberry Tart with Lemon Honey Yogurt Filling

Blueberry Crumb Cake

For more pies, try our:

Gluten-Free Strawberry Rhubarb Pie

Gluten-Free Apple Crumb Pie

Blueberry Crumb Pie

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Recipe

 

Gluten-Free Blueberry Pie summer dessert recipe easy gluten-free pie crust
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Gluten-Free Blueberry Pie

Nothing says Summer like a homemade gluten-free blueberry pie! Seasonal juicy blueberries nestled between two buttery, tender gluten-free pie crusts (made with our Easy Gluten-Free Pie Crust Recipe), and baked to golden perfection. Simply scrumptious!
Prep time include making the pie crust.
Prep Time45 minutes
Cook Time1 hour 30 minutes
Total Time2 hours 15 minutes
Course: Dessert, Pie
Cuisine: Gluten-Free, Dairy-Free Optional, Nut-Free, Egg-Free
Keyword: gluten-free summer dessert, gluten-free blueberry recipes, easy gluten-free pie crust recipe, easy gluten-free pie recipe, gluten-free blueberry pie, easy gluten-free blueberry pie
Servings: 8 servings
Author: Healthy Gluten-free Family

Equipment

  • 1 9-9.5 inch fluted pie pan

Ingredients

  • 2 Gluten-Free Pie Crusts (one for top and one for bottom) Try our Easy Gluten-Free Pie Crust Recipe
  • 6-7 cups fresh or frozen blueberries If using frozen, thaw and let water drain + consider adding an additional tablespoon cornstarch. If using frozen wild blueberries (our favorite), you may need closer to 7-8 cups blueberries as they are smaller in size.
  • 3/4 cup granulated sugar
  • 1/4 cup corn starch use 1/3 cup for a less juicy pie
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons fresh lemon juice
  • large dash salt

Instructions

  • Preheat oven to 350 degrees F.
  • Prepare the blueberry filling: In a large mixing bowl combine blueberries, sugar, corn starch, lemon juice, cinnamon, and salt. Mix so that all the blueberries are well coated. Set aside.
  • Prepare the bottom pie crust and transfer to a 9 inch fluted pie pan. Do not flute or crimp the edges at this time. Set aside.
  • Prepare the second pie crust so that it is ready to transfer to the top of the pie, or be made into a lattice top.
  • Add prepared blueberries into the prepared pie crust. Adjust so that they are spread evenly as needed.
  • For full top pie crust: Transfer the top crust to be on top of the blueberry mixture (or make a lattice weave - see how to below)Trim any excess pie crust around the edges as needed, and either flute or crimp the edges, sealing the pie.
  • For a lattice weave pie crust: *directions as I learned them from Sally's Baking Addiction
    *Roll the top pie crust into a 12-14 inch circle.Slice the dough into strips -- I always aim for 12 1-inch strips but usually end up using 10 strips. Following the pie here, I giving directions for 10 strips.
    *Lay 1/2 the strips (5 strips) vertically and evenly spaced across the top of the pie filling. Use the longest strips for the center, the smallest for the edges.
    *Fold every other strip (3 in total) all the way back so they’re almost falling off of the pie. Lay one of the 5 unused strips perpendicular on top. Unfold the 3 vertical strips back so they lay over the perpendicular strip.
    *You have 4 strips left.
    *Now fold the other 2 vertical strips back. Lay one of the 4 unused strips perpendicular on top. Unfold the 2 vertical strips back so they lay over the perpendicular strip.
    *Repeat with last 3 strips, weaving the strips over and under one another.
    *Fold the excess dough that lays over the edges of the pie back and pinch them with the bottom pie crust. Either flute or crimp the pie crust, sealing the pie.
  • Using your hands or a brush, lightly cover the crust with the milk if using. This acts the same as an egg wash helping give the pie a golden finish. Sprinkle pie with sugar.
  • If using a full pie crust on top (ie not a lattice design), using a fork, gently prick top of the pie in any pattern or randomly, all over the top of the pie. This allows air and heat to release while it bakes.
  • Bake on center rack at 350 degrees for 1 1/2 hours in total: bake uncovered for 30 minutes, then when the crumble is baked and turning golden, cover loosely with foil and continue baking until blueberries are baked and juicy... they will bubble along the edges.
  • Remove from oven and let rest for 2-3 hours before serving.
  • Store at room temperature unsliced for up to a day. Store in the refrigerator for up to 5 days. Enjoy!

Notes

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