Gluten Free Blueberry Pie
This Gluten Free Blueberry Pie is the perfect dessert to serve at a backyard summer party or potluck! It’s juicy and sweetened just right (using unrefined sweeteners) and will be a hit with everyone! It’s gluten-free, with dairy-free options and can be made with either fresh or frozen blueberries. Let’s get baking!
Gluten Free Blueberry Pie Recipe
It’s PIE SEASON! And this Gluten-Free Blueberry Pie does NOT disappoint! And nothing says Independence Day like digging into the juiciest blueberry pie, and maybe having it topped with a little bit of ice cream won’t hurt either! This blueberry pie is so delicious, perfectly balanced and made gluten free and without any refined sweeteners. We know you’re going to love this one! You can make it festive for the holiday with decorative stars and and stripes, or you can just top it with a double crust and it will still look beautiful.
Here’s what you need:
- 2 batches of gluten-free use either the almond flour pie crust or the oat flour pie crust
- Frozen or fresh blueberries
- Tapioca starch
- Maple syrup
- Coconut sugar
- Lemon zest
- 1 egg, for egg wash (optional)
- Raw sugar, optional
Tips for baking this Gluten Free Blueberry Pie:
- Make the crust 1-2 days ahead of time. Check out this gluten-free almond flour crust recipe and this gluten and nut free oat flour recipe to figure out which one you’ll want to use!
- Roll the crust out ahead of time. Place the bottom crust in a tin and cover with plastic and chill until ready to use. Place the top crust on a parchment lined baking sheet, and cover with plastic wrap and chill until ready to use. This ensures it doesn’t dry out. You can do this a day ahead or a few hours ahead of time. It also makes it easier to work with the crust since it’s already cold. If you are choosing to make the stars and stripes design, or weave a lattice, do so on a piece of parchment paper.
- You can make the blueberry pie filling ahead of time, up to 2 days.
- Make the whole pie a day ahead of time! You can leave it at room temperature, covered, for 24 hours. Simply place in the oven at 350 for about 10-15 minutes to warm up, if desired.
How to Decorate for the 4th of July
To make this into a stars and stripes pie you’ll need a star shaped cookie cutter or stamp and either a pizza wheel or a knife to make the stripes. Make sure your pastry is chilled when you are are working with it. If at any point the dough is too soft, place it in the refrigerator to chill for about 10-15 minutes.
- Roll out dough.
- Using a pizza wheel cut 6 strips of dough. Place them on the pie evenly, using scissors to cut them to the correct size in order to make the stripes of the flag. Don’t forget to leave a space in the upper left corner.
- Stamp out 8-12 stars, depending on the size of your cookie cutter and place them in the upper left corner.
Other Ways to Decorate it
You could also top this pie with:
- a plain double crust with a few holes cut into it for steam to escape
- a lattice; use bigger strips of pastry for this gluten free crust. See this post for more information on making a lattice.
- a crumble topping! Use this recipe for making a crumble topping.
We used these kitchen tools in this recipe:
- Food Processor
- Rolling Pin
- Pizza Wheel (For making lattice)
- Star cookie cutters
- Pie Tin
- Pastry Brush
If you like this pie recipe, check out these others:
Gluten Free Blueberry Pie
This Gluten Free Blueberry Pie is the perfect dessert to serve or bring along to your 4th of July celebrations, or to have all summer long! It’s juicy and sweetened just right (using unrefined sweeteners) and will be a hit with everyone! It’s gluten-free, with dairy-free options and can be made with either fresh or frozen blueberries. Let’s get baking!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8-10 1x
- Category: Dessert
- Cuisine: gluten-free
- Make pie crust. Choose between our gluten-free almond flour crust or gluten-free oat flour crust.
- In a large pot, add 4 cups 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 5-8 minutes. Set aside to cool briefly. Add in the remaining cup of frozen blueberries to help the pie cool down faster.
- Pre-heat oven to 375ºF.
- Between two sheets of parchment, roll out 1 batch of dough to fit the size of a 9 inch pie tin and place in the pie tin.
- Roll out remaining dough disk to 10″ circle, either to stamp our design to make the stars and strips pie or top the pie with a double crust, making sure to poke some slits into the crust to let steam escape.
- Pour the slightly cooled blueberry pie filling into the pie and either place American flag design or top with 2nd crust and seal it.
- If you’d like to egg wash the pie, whisk together egg and a splash of water and brush on to the crust. If desired top with raw sugar.
- Bake in the preheated oven for 40 minutes in the lower-middle oven rack, or until the crust is is light golden all over. If the edges are cooking too quickly cover them with foil.
- Let the pie cool completely before serving.
- Calories: 142
- Sugar: 17g
- Sodium: 54mg
- Fat: 2.3g
- Saturated Fat: 8g
- Carbohydrates: 31g
- Fiber: 2.3g
- Protein: 1g
- Cholesterol: 500mg
June 17, 2019
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