Gluten Free Blueberry Pie

5 from 3 reviews

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!


  • 2 batches gluten-free almond flour pie crust or oat flour pie crust
  • 5 cups frozen blueberries, divided
  • 3 tablespoon tapioca starch
  • ⅓ cup maple syrup
  • ⅓ cup coconut sugar
  • 1 tablespoon lemon zest
  • Pinch cinnamon
  • Pinch salt
  • 1 egg, for egg wash (optional)
  • raw sugar, optional


  1. Make pie crust. Choose between our gluten-free almond flour crust or gluten-free oat flour crust.
  2. 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.
  3. Pre-heat oven to 375ºF.
  4. 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.
  5. 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.
  6. Pour the slightly cooled blueberry pie filling into the pie and either place American flag design or top with 2nd crust and seal it.
  7. 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.
  8. 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.
  9. Let the pie cool completely before serving.



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