Gluten-Free Blueberry Pie

If you're searching for the ultimate gluten-free blueberry pie, this is the recipe for you! With a perfectly flaky, buttery crust and a sweet, juicy blueberry filling, this pie is sure to become a favorite. Follow my simple steps to achieve a pie that’s not too runny and full of flavor—ideal for any occasion!
An overhead shot of a whole blueberry pie with a lattice crust. A small bowl of blueberries is placed next to the pie.
A slice of gluten-free blueberry pie on a glass plate with a fork cutting through the golden, flaky lattice crust, juicy blueberries spilling out. A whole pie is visible in the background, along with fresh blueberries scattered around.

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

Ingredients for gluten-free blueberry pie laid out, including a pie crust, fresh blueberries, granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, butter, egg, water, vanilla, and salt, each labeled.

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.

A clear bowl filled with fresh blueberries, sugar, cornstarch, cinnamon, and salt, ready to be mixed together for the blueberry pie filling.
Add fresh blueberries with the other filling ingredients into a large bowl.
Blueberries mixed with sugar, cinnamon, and cornstarch in a glass bowl, creating a thick, coated blueberry filling for the pie.
Mix until combined. You’ll notice the the mixture will thicken slightly from the cornstarch. Set aside while you roll out the pie crust.
A raw, gluten-free pie crust placed in a pie dish, ready to be filled with the blueberry mixture.
Roll out one disk of your gluten-free pie crust and lay it in your 9-inch pie pan. Leave a slight overhang of about 1-inch around the edges, which will be rolled and crimped later.
Blueberries mixed with sugar and cinnamon filling a raw gluten-free pie crust, waiting for the lattice top to be added.
Pour the blueberry filling into the prepared pie crust, using a spatula to spread it out into an even layer.
The gluten-free lattice top fully assembled over the blueberry pie filling, with an egg wash on the side for brushing.
Begin arranging the lattice by laying strips of pie dough over the filling in a criss-cross pattern. Gently weave them together to form the classic lattice look.
A completed lattice crust, unbaked, covering the blueberry pie filling in a pie dish.
Take the overhanging strips and bottom crust and roll it under itself to create a thick edge. This helps to get a beautiful fluted pie crust.
The gluten-free lattice top fully assembled over the blueberry pie filling with the edges crimped into a wavy pattern.
Use your fingers to flute the edges of the pie crust with your thumb and pointer finger from one hand the pointer finger of your other hand. Alternatively, you can use a fork to just press down on the edges for a crimped effect.
A pastry brush applying egg wash to the lattice top of the blueberry pie to create a golden crust.
Brush the lattice with an egg wash for that golden, shiny finish. Make sure to coat the dough evenly without drenching it, which helps the pie develop a nice color and sheen.
Overhead view of a blueberry pie with a lattice crust, dotted with small cubes of butter, ready to be baked. The pie crust edges are crimped, and the filling is visible through the lattice.
Cut the butter up into small pieces and place in each opening of the lattice topping. It creates a richer filling as the butter melts and mixes with the berry juices.
An overhead shot of a whole blueberry pie with a lattice crust. A small bowl of blueberries is placed next to the pie.
Bake the pie for 60-75 minutes until the crust is golden brown and the blueberry filling is juicy and bubbling. I usually place aluminum foil along the edges of the pie after the first 20 or so minutes as the edges tend to brown quicker than the center.

Recipe FAQs

Can I use frozen blueberries instead of fresh?

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.

Can I make this pie crust ahead of time?

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.

How do I prevent my pie crust from burning?

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

  • Rotate the pie during baking – If your oven has hot spots, rotate the pie halfway through the baking time to avoid uneven browning. This will give you a consistent golden crust. 
  • Let the pie cool completely – It’s tempting to dive into the pie right away, but allowing it to cool for at least 2 hours ensures the filling has time to set. This will help you achieve neat slices with a filling that doesn’t run all over the plate.
A close-up shot of the blueberry filling inside the pie tin, showing the rich, deep purple blueberry juices spilling out from the flaky crust.

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.

A partially sliced blueberry pie with one slice on a glass plate nearby and fresh blueberries scattered around the scene.

Serving suggestions

This blueberry pie is delicious on its own, but here are a few ways to elevate it:

  1. 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!
  2. Whipped Cream – A dollop of homemade whipped cream adds a light and airy touch that pairs beautifully with the rich filling.
  3. Lemon or Citrus Twist – Add a small dollop of lemon or citrus curd on the side. 
  4. Serve with some cheese – My husband’s family always has a slice of white cheddar cheese with their blueberry pie. The combination is delicious! 

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.

An overhead shot of a whole blueberry pie with a lattice crust. A small bowl of blueberries is placed next to the pie.

Gluten-Free Blueberry Pie

If you're searching for the ultimate gluten-free blueberry pie, this is the recipe for you! With a perfectly flaky, buttery crust and a sweet, juicy blueberry filling, this pie is sure to become a favorite. Follow my simple steps to achieve a pie that’s not too runny and full of flavor—ideal for any occasion!
No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Cooling Time: 3 hours
Total Time: 4 hours 45 minutes
Servings: 8 slices
Calories: 560kcal
Author: Megan

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!

Nutrition

Calories: 560kcal | Carbohydrates: 69g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 260mg | Potassium: 154mg | Fiber: 7g | Sugar: 33g | Vitamin A: 1007IU | Vitamin C: 12mg | Calcium: 904mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!
A horizontal view of a whole blueberry pie with several slices removed, showing the lattice crust and rich filling. Fresh blueberries are scattered around the scene.
about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.