Gluten Free Blueberry Pie

There’s something truly special about a homemade Gluten Free Blueberry Pie. Growing up, I remember the aroma of fresh blueberries wafting through the house as my grandmother prepared her famous pies. It was a family tradition to gather around the kitchen, waiting eagerly for a slice of that delicious dessert. This pie isn’t just a treat; it holds memories of laughter, warmth, and love. The best part? It’s gluten-free, ensuring that everyone can join in on the enjoyment. Whether it’s a sunny summer day or a cozy winter night, this pie brings a smile to my face and a sense of nostalgia to my heart. So, let’s dive into making a pie that not only satisfies your sweet tooth but also brings back those cherished moments.

Key Ingredients for Gluten Free Blueberry Pie

Creating a delightful Gluten Free Blueberry Pie relies on a wonderful blend of ingredients that work harmoniously together. The key players here are the blueberries, which provide natural sweetness and vibrant color, and the gluten-free crust options that ensure everyone can enjoy a slice. Each ingredient contributes to the overall flavor and texture, making this pie not only a treat but also a healthy choice.

• Gluten-Free Almond Flour Pie Crust: This crust is light, flavorful, and the perfect base for your filling.
• Frozen Blueberries: Using frozen blueberries allows for year-round enjoyment. They burst with flavor when cooked, creating a delicious filling.
• Tapioca Starch: This ingredient helps thicken the filling, giving it a perfect texture.
• Maple Syrup: A natural sweetener that complements the blueberries beautifully.
• Coconut Sugar: Provides a subtle caramel note to the pie’s flavor profile.
• Lemon Zest: This brightens up the flavors and adds a refreshing touch.
• Cinnamon: A pinch of this spice enhances the overall taste, making it warm and inviting.
• Salt: Just a small amount helps to balance the sweetness.
• Egg: Optional for egg wash; it gives the crust a beautiful golden finish.
• Raw Sugar: Optional for sprinkling on top for added sweetness and crunch.

How to Prepare Gluten Free Blueberry Pie

Making this Gluten Free Blueberry Pie is a rewarding experience that fills your kitchen with delightful aromas. Follow these steps carefully to create a pie that’s not just beautiful but bursting with flavor.

1. First, make your pie crust. You can choose between the gluten-free almond flour crust or the gluten-free oat flour crust, based on your preference. Whichever you choose, roll it out on parchment paper to your desired thickness. This will ensure a perfect fit for your pie tin.
2. Next, in a large pot, combine four cups of frozen blueberries, three tablespoons of tapioca starch, a quarter cup of maple syrup, a quarter cup of coconut sugar, one tablespoon of lemon zest, a pinch of cinnamon, and a pinch of salt. Cook this mixture over medium heat, stirring frequently. You’ll notice the blueberries start to break down, creating a luscious filling. This should take about five to eight minutes.
3. Once the filling thickens and starts bubbling, set it aside to cool briefly. To help it cool faster, add in the remaining cup of frozen blueberries.
4. While the filling cools, preheat your oven to 375ºF. This is crucial for ensuring your pie crust bakes perfectly.
5. Now, return to your crust. Take one batch of your rolled out dough and place it into a nine-inch pie tin. Make sure it fits snugly against the sides.
6. For the top crust, roll out the remaining dough into a ten-inch circle. You can either cut out designs to create a decorative top or simply place it over the filling. If you opt for a double crust, remember to poke some slits in the top for steam to escape.
7. Pour the slightly cooled blueberry pie filling into the prepared pie crust. If you’ve decided to make a design, place it over the filling and seal the edges well.
8. If you want a glossy finish, whisk together one egg with a splash of water to create an egg wash. Brush this mixture over the crust for a beautiful golden color. Optionally, sprinkle some raw sugar on top for added sweetness.
9. Carefully place the pie in the preheated oven on the lower-middle rack. Bake for about forty minutes or until the crust is light golden all over. If the edges seem to brown too quickly, cover them with foil to prevent burning.
10. Once done, take the pie out and let it cool completely before serving. This step is important as it allows the filling to set properly, making each slice more manageable.

Pro Tips and Tweaks

To help you master this recipe, here are some pro tips and tweaks that can elevate your Gluten Free Blueberry Pie.

• Storage: Store leftover pie in an airtight container in the refrigerator. It will stay fresh for about three to four days, but it’s best enjoyed within the first couple of days.
• Freezing: You can freeze the pie after baking. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It should maintain its flavor for up to two months.
• Pairing: Serve this pie with a scoop of vanilla ice cream or whipped cream for a creamy contrast to the fruity filling.
• Flavor Enhancements: Consider adding a splash of fresh lemon juice to the filling for an extra zing. It complements the blueberries beautifully.
• Texture Tweaks: For a crunchier topping, mix some gluten-free oats with a bit of coconut oil and sprinkle over the pie before baking.

Serving Suggestions

When it comes to serving your Gluten Free Blueberry Pie, there are endless possibilities to create a delightful experience.

• Summer Picnics: This pie is perfect for outdoor gatherings. Slice it into wedges and serve with fresh whipped cream on the side.
• Family Gatherings: Whether it’s Thanksgiving or a summer barbecue, this pie can be a showstopper on any dessert table.
• Seasonal Pairing: It pairs wonderfully with a refreshing glass of lemonade or iced tea, enhancing those summer vibes.
• Leftover Treats: Don’t forget to enjoy the leftovers as a breakfast treat with a cup of coffee!
• Decorative Touch: For a festive touch, top slices with fresh mint leaves or additional blueberries for a pop of color.

FAQ

Conclusion

The Gluten Free Blueberry Pie is not just a dessert; it’s a celebration of flavors, memories, and the joy of baking. It brings together the sweetness of blueberries and the buttery goodness of a flaky crust, making it a treat for all ages. I encourage you to try making this pie; it’s a delightful experience that will surely become a family favorite. Enjoy every slice and the lovely moments it brings to your table.

Gluten Free Blueberry Pie

The ultimate comfort food for summer! This Gluten Free Blueberry Pie is packed with fresh flavors and a perfect flaky crust. With its sweet blueberry filling and delightful hints of lemon, it’s an easy dessert everyone will love. Bring it to your next gathering – you won’t regret making this delicious treat tonight!

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 9 servings

Course: Desserts

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 2 batches Gluten-Free Almond Flour Pie Crust
• 5 cups Frozen Blueberries divided
• 3 tablespoons Tapioca Starch
• ? cup Maple Syrup
• ? cup Coconut Sugar
• 1 tablespoon Lemon Zest
• Pinch Cinnamon
• Pinch Salt
• 1 Egg for egg wash (optional)
• Raw Sugar optional

Equipment

• Oven
• Baking Sheet
• Whisk
• Wooden Spoon

Method

 

1. Make pie crust. Choose between our gluten-free almond flour crust or gluten-free oat flour crust.
2. In a large pot, add 4 cups of blueberries, tapioca, maple syrup, coconut sugar, lemon zest, cinnamon, and salt. Cook over medium heat, stirring frequently until the blueberries are cooked and thickened up, about 5 to 8 minutes. Set aside to cool briefly. Add in the remaining cup of frozen blueberries to help the pie cool down faster.
3. Preheat oven to 375ºF.
4. Between two sheets of parchment, roll out 1 batch of dough to fit the size of a 9-inch pie tin and place it in the pie tin.
5. Roll out remaining dough disk to a 10-inch circle, either to stamp out design to make the stars and stripes pie or top the pie with a double crust, making sure to poke some slits into the crust to let steam escape.
6. Pour the slightly cooled blueberry pie filling into the pie and either place the American flag design or top with the second crust and seal it.
7. If you'd like to egg wash the pie, whisk together egg and a splash of water and brush onto the crust. If desired, top with raw sugar.
8. Bake in the preheated oven for 40 minutes on the lower-middle oven rack, or until the crust is light golden all over. If the edges are cooking too quickly, cover them with foil.
9. Let the pie cool completely before serving.

Notes

No extra notes available.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.