Go Back
a gluten free blueberry lattice pie

Gluten Free Blueberry Pie

Carolyn
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 260 kcal

Equipment

  • Rolling Pin
  • Pie pan
  • Saucepan
  • Measuring cups & spoons

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

* This is the gluten free pie crust I used.
For a crumble topping:
  • 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. 

Nutrition

Calories: 260kcalCarbohydrates: 50gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 20mgSodium: 97mgPotassium: 136mgFiber: 4gSugar: 30gVitamin A: 100IUVitamin C: 16mgCalcium: 16mgIron: 1mg
Keyword blueberry pie gluten free, gf blueberry pie, gluten free berry pie, gluten free berry pie recipe, gluten free blueberry pie, gluten free blueberry pie filling, gluten free blueberry pie recipe, gluten free fruit pie
Tried this recipe?Let us know how it was!