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Gluten Free Blueberry Pie

Gluten Free Blueberry Pie

This gluten free blueberry pie is a delicious summer dessert, perfectly sweet and not soupy.
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Chill Time 4 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 253 kcal

Equipment

  • oven
  • mixing bowl
  • pie dish
  • whisk

Ingredients
  

Pie Crust

  • 1 batch gluten free pie crust click for recipe

Filling

  • 6 cups fresh blueberries 3 pints
  • 0.5 cup white sugar
  • 0.33 cup brown sugar
  • 0.25 cup gluten free all purpose baking flour
  • 3 tablespoons tapioca starch
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 egg for egg wash

Instructions
 

Preparation

  • Prep the pie crust according to the instructions. Par-bake the bottom for just 5 minutes.
  • Preheat the oven to 400 Fahrenheit.
  • Combine all ingredients for the filling (leaving aside the egg for the wash) and mix well to combine.
  • Transfer the filling to the crust and spread evenly.
  • Roll out the rest of the dough from the pie crust recipe for the top. Cut strips for a lattice top or place the crust on top as is.
  • Whisk the egg in a small dish and lightly brush on top. Optional: sprinkle with sanding sugar.
  • Bake at 400 for 25 minutes, then reduce to 370 Fahrenheit and bake for an additional 45-50 minutes.
  • Remove from the oven and let cool on a wire rack. Let cool for at least 4 hours before slicing.
  • Slice and serve as is or with vanilla ice cream.

Notes

I advise against frozen blueberries as this can lead to a soupy filling.

Nutrition

Serving: 1sliceCalories: 253kcalCarbohydrates: 38gProtein: 1gFat: 1gFiber: 3gSugar: 29g
Keyword Blueberry Pie, Gluten Free Blueberry Pie, Gluten-Free, pie, summer dessert
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