Gluten-Free Blueberry Pie

This gluten-free blueberry pie has a flaky, buttery lattice crust and a sweet, juicy blueberry filling that holds together when sliced. A hint of lemon and cinnamon brightens the filling without overpowering the blueberries. A summer favorite for cookouts, picnics, and holiday gatherings.

Instructions

Prep:

Make the crust: Prepare a full batch of my (1) Homemade Gluten-Free Pie Crust. Divide dough into two disks, wrap individually, and refrigerate until ready to use.
Preheat your oven to 425°F (220°C).

Make the Filling:

In a large bowl, combine 2 lbs (907 g) fresh blueberries, ¾ cup (150 g) granulated sugar, ¼ cup (32 g) gluten-free cornstarch, 1 tablespoon (15 g) lemon juice, 1 teaspoon lemon zest, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, and 1 teaspoon vanilla extract. Gently toss to combine. Set aside.

Shape the Bottom Crust:

Take one disk of dough from the fridge. Press it a few times with a rolling pin to soften. Dust your rolling pin and a sheet of parchment paper with gluten-free flour.
Roll out the dough on the piece of parchment paper into a large circle, 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.
Place the crust in the refrigerator to chill while you prepare the lattice.

Make the Lattice Top:

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. You should have about 10-12 strips.

Assemble the Pie:

Remove the bottom crust from the fridge. Pour the blueberry filling into the crust and spread evenly.
Lay 5-6 strips across the pie in one direction, spacing them evenly, with about 1 inch in between each strip.
Fold back the first, third, and fifth strips halfway. Lay one new strip in the center across the pie in the opposite direction. Unfold the folded strips back over the new strip.
Now fold back the second, fourth, and sixth (if using) strips. Lay another new strip next to the first one. Unfold.
Repeat this pattern, alternating which strips you fold back, until the lattice covers the pie.
Trim any strips that hang too far over the edge. Tuck the overhanging dough from the bottom crust and strips under itself to create a thick edge. Crimp with your fingers or press with a fork.
Egg wash: In a small bowl, beat 1 (50 g) large egg with 1 tablespoon (15 g) water. Brush the egg wash evenly over the lattice and edges.
Place 2 tablespoons (28 g) butter (cubed very small) in the openings between the lattice strips. Sprinkle the top with 1 teaspoon (4 g) turbinado coarse sugar.

Bake:

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 blueberry filling to set and thicken, making slicing easier and ensuring that the filling doesn’t pour out of each slice of pie.

Ingredients

Crust:

Filling:

Topping: