Gluten Free Blueberry Pie

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Fresh blueberries add a sweet and fruity flavor to this perfect summer pie. Homemade flaky, buttery pie crust is made with gluten free flour in this crowd-pleasing gluten free blueberry pie. And you can impress everyone by creating a beautiful lattice design on top!

I don't know about you, but I've nominated summer as honorary fruit pie season. It's the perfect time of year to enjoy strawberry pie, pear galettes, mixed berry pies, and no bake mint chocolate chip pie.

This gluten free blueberry pie was inspired by my childhood. Ever since I was a baby, my family would wake up at the crack of dawn on the first Saturday after the 4th of July. We would drive to Blueberry Hill farm and pick bucket loads of berries before the morning dew had time to evaporate. Even as an infant, I would be strapped to my mom or dad's back as they picked our year's supply of blueberries.

This cherished family pastime continued through my middle school and high school years. My sister and I would have competitions to see who could stuff more blueberries in our mouths. We wouldn't need to eat until dinner, because our bellies would be bursting with berries!

I usually cook my fruit before adding it into pie, but this recipe is unique because it uses fresh blueberries. This means there's less work and less dishes to do!

Be sure to read all the recipe tips below to make the perfect pie. I've spent the last four years developing foolproof recipes for beginner home bakers. So let's make sure your pie crust is flaky and your pie filling is juicy!

Ingredients

Gluten Free Pie Crust

• Gluten free flour blend - I usually use Bob's Red Mill Gluten Free 1-to-1 Baking Flour since it is a great substitute for all purpose flour
• Salt - brings out the buttery flavors in the crust
• Butter - use unsalted butter to control the amount of salt in your recipe; cut your butter into small cubes and keep it chilled in the fridge
• Water - place water in the fridge to keep it cold so it doesn't soften the butter in the pie dough

Blueberry Pie Filling

• Fresh blueberries - wash and dry your blueberries before making the pie filling
• Granulated sugar - sweetens the pie filling
• Lemon juice and lemon zest - adds a pop of citrus flavor that goes well with the fruity blueberries
• Ground cinnamon - adds a warm spiced flavor
• Tapioca starch - thickens the pie filling so it can set properly and hold its shape once it cools

How to Make Gluten Free Blueberry Pie

Prepare the Gluten Free Pie Dough

1. Whisk the dry ingredients: Whisk the gluten free flour and salt in a large mixing bowl.
2. Add the butter: Add the cold cubed butter and toss in the flour to coat it. Squeeze each cube of butter between your fingers to smoosh it out into pieces that look like small cornflakes.
3. Add the water: Add a few tablespoons of water at a time and mix the dough with a fork until it just comes together. When you squeeze the dough in your hand, it should mostly hold its shape and not crumble.
4. Shape and chill the dough: Shape the dough into two discs and wrap them separately in plastic cling wrap. Chill the dough in the fridge for at least one hour.
5. Roll out the bottom dough: Lightly flour a clean work surface. Roll out one of the discs of the chilled pie dough. You can use the dish you'll be baking the pie dough in as a reference guide to know how big to roll out the dough. You'll want the dough big enough to line the bottom, go up the sides, and hang over the edges.
6. Transfer the dough to the pie tin: Transfer the pie dough into a greased 9-inch round pie tin. Gently press down on the bottoms and edges to ensure the dough is snugly fit in the pie tin. Trim off any excess dough that hangs over the edge.
7. Chill the dough again: Wrap the pie tin in plastic cling wrap and chill again in the fridge for at least 30 minutes.

Prepare the Blueberry Pie Filling

1. Mix the filling ingredients: In a large mixing bowl, mix to combine the fresh blueberries, sugar, lemon juice and lemon zest, cinnamon and tapioca.
2. Add the filling to the pie dough: Pour the blueberry filling mixture into the prepare pie dough.
3. Chill: Store in the fridge until you're ready to add the top crust.

Make the Top Lattice Crust

1. Roll out the top crust: On a lightly floured surface, roll out the second disc of chilled pie dough.
2. Cut the lattice pieces: Use a ruler or a baking sheet to cut eight straight strips that are one-inch thick.
3. Arrange the lattice design: Place four strips across the top of the pie, parallel to each other, evenly spaced out, hanging over the edges.
   Fold back every-other strip to the halfway point of the pie.
   Lay one strip of pie dough perpendicular to the other four, placed about halfway across the pie.
   Place the two folded strips of pie dough back down to lay flat.
   Your perpendicular pie dough strand should now go under two strips and over two strips of pie dough.
   Repeat with the other strands, pulling back the two strips that were not pulled back before, to create a lattice pattern.
4. Crimp the pie edges: Crimp around the top edges of the pie with a fork.
5. Chill the pie: Wrap the pie in plastic cling wrap once more and chill in the fridge for at least 30 minutes, while the oven preheats.

Bake the Blueberry Pie

• Prepare the oven: Preheat the oven to 425°F.
• Bake the pie: Bake the pie until the berries are bubbling and the pie crust is deep golden brown, about 35 to 45 minutes.
• Cool then serve: Let it cool to room temperature for at least one hour before slicing into the pie.

Recipe Tips

• If you notice that the edges are getting brown before the center of the pie is done baking, use folded strips of aluminum foil to cover just the edges to prevent them from getting too brown or burning.
• Use cookie cutters to cut cute shapes out of your top pie crust. This is way easier than making a full lattice crust design!
• If you're making homemade pie crust, be sure to keep your butter cold. If your butter softens or melts before it hits the oven, your crust could end up tough and dry. Refrigerate your pie dough whenever you feel the butter is starting to soften.
• To ensure your pie crust gets golden brown in the oven, you can brush it with an egg wash before baking it. However, this pie crust recipe usually turns golden brown without an egg wash.
• When storing leftover pie, allow it to cool completely. Otherwise moisture will collect on the plastic wrap and cause your pie to turn soggy.

Recipe Variations

• You can use homemade pie dough or a store bought pie dough.
• You can use frozen blueberries instead of fresh blueberries. Just cook the blueberries on the stove for about 10 minutes until they soften and release a lot of juice.
• Serve your warm blueberry pie with a scoop of vanilla ice cream for pie a la mode!

Storing

• Fridge - Cover cooled pie loosely with plastic wrap, or store in an airtight container in the fridge for up to 4 days.
• Freezer - You can freeze this pie unbaked or baked. First, place it in the freezer for one to two hours uncovered. Once it's hard, wrap it in plastic wrap then in aluminum foil. Store in the freezer for up to 3 months.
• If you froze an unbaked pie, bake from frozen and add more time as needed to the total baking time until the pie is fully cooked.
• If you froze a baked pie, thaw it in the fridge overnight, then reheat it before serving.
• Reheat - To reheat individual pie slices, wrap them separately in aluminum foil. Place them in a cold oven and turn on the oven to 375°F. After the oven is preheated, leave the slices in the oven for 5 additional minutes. Carefully unwrap and enjoy!

How to Prepare Freshly Picked Blueberries

When we come home from berry picking, the first thing we do is start washing and drying all the berries. We rinse handfuls of blueberries in a colander, then spread them out on baking trays lined with clean kitchen towels to dry for a few hours.

For the majority of our berries, they get poured into ziplock bags and stored in the freezer to enjoy through the rest of the year. But nothing beats adding fresh berries into this gluten free blueberry pie.

Frequently Asked Questions

Tips from a Novice Baker

This gluten free blueberry pie was my first ever attempt at a lattice crust pie! I found it extremely helpful to watch video tutorials of how to make a lattice pie crust before I attempted my own.

Keep the butter cold: The crust needs to be kept as cool as possible so the butter doesn't melt. If the butter melts, it won't create steam when it hits the hot oven, which helps create flaky pie crust.
And if the butter gets too soft, the pie crust gets sticky and nearly impossible to work with.

Use ice water and the fridge: I was definitely sweating while making this pie, in part because it was so hot, but also because I was so nervous to make this pie look good!
It's helpful to have a bowl of ice water and a towel nearby, in case your hands get too warm. You can cool your hands in the ice water, then dry them, so you don't melt the butter in the crust.

Cover it with ice cream: And remember that if your pie happens to turn out a little wonky, just cover each slice with vanilla ice cream. Nobody will ever know!

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