This gluten free blueberry pie is bursting with fresh, jammy blueberries in a buttery, flaky pie crust. It's easy to make, perfectly sweet, and looks beautiful on the counter.
There's nothing quite as beautiful as homemade pie, and this gluten free blueberry pie is as drool-worthy as it looks!
Fresh blueberries are baked in a homemade gluten free crust until hot and bubbly. It's the perfect consistency, jammy but thick and sliceable. There's nothing worse than a beautiful pie with a runny filling. Been there, done that.
This gluten free blueberry pie recipe is one of my favorites!
This gluten free fruit pie requires only 6 ingredients, but one of them is a pie crust! I highly recommend making this one. A pie crust will make or break your pie.
- Gluten free pie crust - Since the crust is an essential component of an amazing pie, be sure to use a good one! There's nothing like a homemade gluten free pie crust. This one is flaky, buttery, and drool-worthy. For a double-crust or lattice pie, make a double batch.
- Blueberries - Be sure to use fresh blueberries. They release less liquid and produce a jammy but sliceable pie. Frozen blueberries release a lot of liquid!
- Cornstarch - Acts as a thickener for the blueberries.
- Sugar - To sweeten the gluten free blueberry pie filling.
- Lemon juice - Use fresh lemons, not bottled lemon juice. Fresh lemon juice makes the blueberries sweetness pop!
- Water - To hydrate the cornstarch before you heat it up.
How to make it
Roll out pie crust - Roll out the gluten free pie crust and transfer to a 9-inch pie tin. Fold the edges under and crimp the edges.
Make slurry - In a small saucepan, combine the cornstarch, sugar, lemon juice, and water. Stir well until there's no chunks of cornstarch left.
Cook slurry - Turn the heat to medium high and bring to a simmer, whisking constantly. Once thickened, remove from the heat. Don't walk away from the stove or the bottom might burn!
Combine with blueberries - Pour the thick cornstarch mixture over the fresh blueberries. Stir well.
Pour into gluten free crust - Transfer the blueberry mixture into the pie crust. Use a spatula to spread it evenly into the gluten free crust.
Add lattice or crumble - Cut strips of pie dough and create a lattice top or make a crumble topping. To make a crumble, mix ⅓ cup of sugar, ¼ cup of brown sugar, and ¾ cup each of rolled oats and gluten-free flour. Cut in 8 tbsp of cold butter until the mixture is crumbly.
Bake until golden - Egg wash the crust and sprinkle with coarse sugar. Bake for 55 to 60 minutes until the inside is jammy and the crust is golden.
Let pie cool - Don't try to slice a hot pie! Even a pie with a perfect consistency will run if you cut it immediately. Let it cool for a few hours first.
Gluten Free Blueberry Pie Tips
- If you can't wait to slice it and eat it, I hear ya! Carefully place it in the freezer to let it cool down for 30 minutes first.
- For a double crust pie, make a double batch of pie dough. Freeze any leftover pie dough in saran wrap for up to 3 months.
- Since blueberries are the star of the show, be sure to buy them at their best!
- Making a gluten-free pie crust is a little bit of work, but defenitely worth it. Do yourself a favor and make the crust ahead of time. This way it won't take 4 hours to make your pie! Chilling, crimping, rolling, and baking takes a lot of time. If it the crust is done, all you have to do is pull it out and make the filling!
Storage & Freezing
- Once the pie is completely cool, wrap in saran wrap and store on the counter for up to 2 days. If you want to store it longer, refrigerate for up to 4 days.
- You can freeze a baked gluten free blueberry pie! I prefer to freeze it in slices. Cut it into slices and place them on a plate or small sheet pan. Place the plate into the freezer until the slices are frozen. Transfer the frozen slices to a freezer-safe container and freeze for up to 3 months.
- Reheat in the microwave or in the oven at 300 degrees until warmed throughout.
I don't recommend it. Since frozen blueberries release so much liquid as they cook, the gluten free blueberry filling will be runny instead of sliceable.
More Gluten Free Recipes
- Gluten Free Pecan Pie
- Gluten Free Key Lime Pie
- Gluten Free Blueberry Crisp
- Gluten Free Blueberry Muffins
Gluten Free Blueberry Pie
- Rolling Pin
- Pie pan
- Measuring cups & spoons
- 1 gluten free pie crust*
- 7 cup fresh blueberries
- ¼ cup cornstarch
- ⅔ cup sugar
- ¼ cup fresh lemon juice
- ¼ cup water
For the egg wash:
- 1 egg
- 1 tbsp water
For assembly: (optional)
- Coarse or regular sugar
- Preheat oven to 375 degrees Fahrenheit. In a small bowl, whisk the egg with the water.
- Prepare gluten-free pie crust and refrigerate until ready to use. I like to do this a day in advance so all I have to do is assemble and bake.
- Pour the fresh blueberries into a large bowl.
- In a small saucepan, combine the cornstarch, sugar, lemon juice, and water. Stir well with a spatula until all the lumps are gone and the mixture is smooth.
- Heat the cornstarch mixture over medium-high heat, whisking constantly until thickened.
- Remove from the heat and pour over the blueberries. Stir until very well combined.
- Transfer the blueberry mixture into the pie crust
- Roll out and cut pie dough into 1-inch wide strips. Make a lattice pattern on top of the pie. Or if you'd rather, top with a crumble instead. See notes for crumble recipe.
- Use a pastry brush to brush the crust with the egg wash. Sprinkle the sugar on top of the crust.
- Bake the pie for 55 to 60 minutes, until the blueberry filling is hot and jammy and the crust is golden.
- Combine ⅓ cup of sugar, ¼ cup of brown sugar, and ¾ cup each of gluten-free oats and gluten-free flour in a large bowl.
- Use your fingers to cut 8 tablespoons of butter into the dry ingredients. The mixture should look crumbly.
- Top the pie with the gluten free crumble before baking.