Gluten-Free Blueberry Pie
Table of Contents
Why this recipe works
If you’re looking for the perfect summer dessert, this gluten-free blueberry pie is it! Bursting with fresh, juicy blueberries and a hint of lemon, this pie is packed with flavor while being incredibly easy to make.
Plus, I’m sharing all my tips for making the flakiest crust and ensuring your filling sets beautifully every time!
You’ll love this recipe because:
It’s so flaky! This recipe uses my foolproof gluten-free pie crust, which is perfectly tender and buttery, making it hard to believe it’s gluten-free!
It’s a classic summer dessert. Packed with fresh blueberries, this pie captures the taste of summer in every bite. It’s perfect for picnics, barbecues, or any outdoor gathering.
It’s impressive, yet approachable. The lattice crust looks fancy but is surprisingly easy to make, allowing you to impress your guests without a lot of effort. Plus, I have step-by-step photos to show you how to make a lattice pie below!
Ingredients
Ingredient Notes
- Blueberries – Look for fresh, plump blueberries with no signs of wrinkling. If fresh blueberries aren’t in season, you can use frozen blueberries—just be sure to thaw and drain them first to avoid extra moisture in the filling.
- Gluten-free cornstarch – Cornstarch is naturally gluten-free and used to thicken the blueberry filling. Do not alter the amount of cornstarch in the pie.
- Butter – I find blueberry filling can sometimes get a little dry on top when exposed to the oven, so I like to dot the top of the pie with some butter for added richness.
- Lemon juice and zest – Lemon and blueberry are such a fantastic pairing, but you really won’t taste the lemon in this recipe. Instead, it just brightens up the filling, making the blueberry flavor pop.
- Gluten-free pie crust – I highly suggest using my homemade gluten-free pie crust for this recipe. It bakes up perfectly flaky and buttery, making it hard to believe it’s gluten-free! If you’re opting for store-bought, be sure to choose one that can be rolled out for the lattice top. Alternatively, you can use a pre-made frozen pie crust for convenience and swap the lattice for my gluten-free streusel topping if that’s more your style!
Don’t skip the step of dotting the blueberry filling with small cubes of butter before baking. As the pie bakes, the butter melts and combines with the fruit juices, creating a richer, silkier filling.
Step-by-Step instructions
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes, you can! Just make sure to thaw and drain them well to avoid excess moisture in the filling. You may need to add a bit more cornstarch if the filling seems watery.
Absolutely! You can make the gluten-free pie crust dough ahead of time and refrigerate it for up to 3 days or freeze it for up to 3 months. Just thaw it in the fridge overnight before using.
If the crust starts browning too quickly while baking, you can cover the edges with aluminum foil or use a pie crust shield to prevent burning.
expert tips
Storage instructions
Keep the cooled blueberry pie at room temperature, covered with plastic wrap or foil, for up to 2 days. If you’d rather store it longer, you can refrigerate it for up to 5 days. Be sure it’s well covered to maintain its freshness and prevent any fridge odors from affecting the pie.
Freezer Option
To freeze, let the blueberry pie cool completely, then wrap it securely in plastic wrap and follow with a layer of aluminum foil. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the pie overnight in the fridge. You can also freeze individual slices if you’d prefer single-serving portions for later.
Reheating
It’s best to reheat individual slices rather than the entire pie, as heating a whole pie can take longer and may cause the crust to overbake. For slices, microwave them for 20-30 seconds or warm them in a preheated oven at 350°F (175°C) for 5-10 minutes. If you do need to reheat the whole pie, cover it with foil and heat it in the oven at 350°F (175°C) for 15-20 minutes until heated through.
Serving suggestions
This blueberry pie is delicious on its own, but here are a few ways to elevate it:
- Classic with Ice Cream – Serve a warm slice with a scoop of vanilla or butter pecan ice cream. The cold, creamy ice cream perfectly complements the warm, juicy blueberries so well!
- Whipped Cream – A dollop of homemade whipped cream adds a light and airy touch that pairs beautifully with the rich filling.
- Lemon or Citrus Twist – Add a small dollop of lemon or citrus curd on the side.
- Serve with some cheese – My husband’s family always has a slice of white cheddar cheese with their blueberry pie. The combination is delicious!
More gluten-free pie recipes to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Blueberry Pie
Ingredients
- Homemade Gluten-Free Pie Crust (my recipe makes two 9-inch crusts; one for the bottom and one for the top)
- 6 cups fresh blueberries (2 lbs – 3 pints)
- 3/4 cup granulated sugar (150g)
- 1/4 cup gluten-free cornstarch (32g)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter ((28g) cut into small squares for topping the pie)
- 1 large egg (50g, for the egg wash)
- 1 tablespoon water (for the egg wash)
- 1 teaspoon coarse sugar (for topping)
Instructions
- Make the crust: Prepare a full batch of my gluten-free pie crust. Cut the dough into two and wrap individually. Refrigerate until ready to use.
- Preheat your oven to 425°F (220°C).
- Prepare the pie crust: Take out one of the pie dough disks from the refrigerator. Use a rolling pin to press down on the pie crust disk a few times to soften it. Dust your rolling pin and a piece of parchment paper with gluten-free flour. Roll out the bottom crust into a large circle onto the piece of parchment paper, until it is about ¼ inch thick and 12 inches in diameter for a 9-inch pie dish.
- Place the pie dish upside down on the center of the rolled-out dough. Using the parchment paper for support, carefully flip the dough and pie dish over so the dough lines the inside of the dish. You want to have about 1.5 inches of overhang on all sides. Take the overhang and roll it under itself to create a thick edge.
- Place the crust in the refrigerator to chill while you prepare the filling and topping.
- Make the blueberry filling: In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, nutmeg, salt and vanilla extract. Gently toss to combine and set aside.
- Remove the pie crust from the refrigerator. Pour the blueberry pie filling into the pie crust, spreading it out evenly.
- Make the lattice topping: Roll out the second disk of dough into a large circle, about 12-inches in diameter. Cut it into 1-inch strips using a pizza cutter or a knife. Lay half of the strips horizontally over the pie. Fold back every other strip halfway and lay one strip perpendicular. Unfold the strips over the perpendicular strip and repeat with the remaining strips to create a lattice pattern.
- Tuck the excess dough from the bottom crust and the strips underneath themselves to create a thick lip around the pie. Crimp the edges decoratively using your fingers or a fork.
- Egg wash: In a small bowl, beat the egg with the water to create the egg wash. Brush the egg wash over the lattice crust and the edges of the pie.
- Dot the openings between the lattice with the butter and sprinkle the top with the coarse sugar.
- Bake the pie: Place the pie on a baking sheet to catch any drips. Bake at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for 45 minutes to 1 hour, or until the crust is golden brown and the filling is bubbling. If the pie is browning too quickly, place aluminum foil over the top of the pie to protect the lattice topping and edges from burning.
- Remove the pie from the oven and let the pie cool on a wire rack for at least 2 hours before serving. Cooling completely allows the cherry filling to set and thicken, making slicing easier and ensuring that the filling doesn’t pour out of each slice of pie.
- Slice and serve!
Notes
- If you have celiac disease or are on a gluten-free diet, be sure to always double check your ingredients to ensure they are gluten-free.
- I personally like to use a 9-inch metal pie pan for my pies. I think it’s the most consistent in distributing heat and results in a perfectly flaky pie crust that is super sturdy.
- For the best results, make sure your pie crust is well chilled before adding the filling. This helps it hold its shape and ensures a flaky texture.
- Store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. The crust may soften over time, but the pie will still taste delicious!