You’re going to love this gluten-free blueberry pie! A beautifully flaky pie crust is filled with sweet juicy blueberries. Topped with a scoop of homemade ice cream, this easy blueberry pie is perfect for a summertime dessert or sweet treat. Totally dairy-free too.
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- Delicious Blueberry Pie
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Blueberry Pie (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Gluten-Free Blueberry Recipes You’ll Love:
- Gluten-Free Pie Recipes to Bake:
- Other Gluten-Free Desserts to Enjoy:
- Gluten-Free Blueberry Pie (Dairy-Free)
Delicious Blueberry Pie
Now that it’s blueberry season, we’ve been making everything with blueberries, from blueberry muffins, blueberry bread, blueberry dump cake, lemon blueberry cake, as well as blueberry crisp.
And of course….it’s also time for blueberry pie – a decadent summer treat filled with the season’s sweetest blueberries cooked until bubbly and juicy, in our delicious buttery, flaky pie crust.
And my favorite way to eat this pie (or really any type of pie) is to top it with one huge scoop of creamy vanilla ice cream. Ahhhhh…. I’m salivating just thinking about it. You hungry yet??
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this gluten-free blueberry pie recipe are easily available at the local grocery stores (nothing fancy needed!).
- Easy to Make: Preparing the gluten-free blueberry pie filling is a cinch, and the homemade gf pie crust comes together easily. Alternatively, you can also use store-bought pie crust for greater convenience.
- Totally Gluten-Free & Dairy-Free: The best part is that this easy blueberry pie recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten and lactose intolerances can enjoy it without issues.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free blueberry pie recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Blueberries: I used fresh blueberries, but you can also use frozen blueberries if you prefer.
- Sugar: I used brown sugar, but you may also use white sugar, cane sugar or coconut sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Corn Starch: Cornstarch helps to better bind the blueberry filling ingredients together. You can also use tapioca starch or arrowroot starch if you prefer.
- Lemon Zest: Adding a bit of freshly grated lemon zest adds a nice citrus touch to this blueberry pie, so I definitely recommend adding it in.
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, feel free to leave it out if you don’t have it on hand.
- Gluten-Free Flour: I recommend using a good-quality gluten-free flour blend that is made up of lighter flours/starches (such as white rice flour, tapioca starch, corn starch and potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. Make sure to add it in if your gluten-free flour blend doesn’t already include it.
- Butter: I used dairy-free butter to keep this recipe dairy-free. You may also use solid coconut oil if you prefer. However, if you are not lactose-intolerant, go ahead and use normal butter instead.
- Egg: The egg helps to bind the ingredients together. If you want to keep this recipe egg-free, you may substitute the egg with acquafaba or an egg-replacer instead.
- Ice Water: Using ice water helps maintain the coolness of the crust and to prevent the butter from melting, making it easier handle the dough and roll it out. Note that you may not necessarily need to use all the ice water, use a bit of water at a time until you get a soft and pliable dough.
- Ice Cream: I recommend enjoying this delicious blueberry pie with a scoop of dairy-free vanilla ice cream or regular ice cream if you’re not lactose-intolerant.
How to Make Gluten-Free Blueberry Pie (Step by Step):
1. Prepare Blueberry Filling
In a large mixing bowl, combine the blueberries, light brown sugar, corn starch, lemon zest, water and vanilla.
Mix well until ingredients are evenly combined. Set aside and let the blueberry mixture sit while you prepare the pie crust.
2. Preheat and Grease
Preheat the oven to 350F and grease a 9-inch pie tin with nonstick cooking spray. Adjust the oven rack to the middle position.
3. Whisk Flour and Sugar
In a large mixing bowl, whisk the gluten-free flour, xanthan gum (if using) and brown sugar until fully combined.
4. Cut Butter into Flour
Add chilled vegan butter and cut the butter into the flour (either with a pastry cutter, two knives, or use the back of a fork to press the cold butter into the flour).
You’ll get an off-white crumbly flour mixture with the texture of coarse sand.
5. Add Egg
Add the beaten egg and mix well. The mixture will still be crumbly, but will be slightly pale yellow now.
6. Prepare the Dough
Add cold water 1 tablespoon at a time, mixing with a spoon until you get a dough that holds together (better to have a dough that’s a little too moist than too dry).
(TIP: You may or may not need to use all the water, this will depend on the humidity where you live and the gluten-free flour blend used.)
7. Roll Out Dough
Shape the dough into a round disc and then roll out the dough disk between two pieces of parchment paper with a rolling pin until the circumference of the dough is slightly larger than your pie tin.
8. Press Dough into Pie Tin
Remove the top parchment paper and then place your hand below the bottom piece of parchment to flip the dough onto your pie plate, then slowly peel off the remaining parchment paper as you press the dough into the tin.
(TIP: Note that the dough may break, but don’t worry as you can easily press the dough back into place (it will still look beautiful once baked).)
9. Poke Holes into Pie Crust and Par-Bake
Poke holes into the pie crust using a fork. Par-bake the pie crust for 10 minutes then remove from the oven.
10. Transfer Blueberry Filling to Par-Baked Pie Crust
Once the pie crust has been par-baked for 10 minutes, scoop the gluten-free blueberry pie filling into the crust and bake for 40 – 45 minutes until the crust is golden brown.
11. Let Cool Before Slicing
Let the gluten-free dairy-free blueberry pie cool for at least 1 hour at room temperature (very important to let it cool fully!!) before slicing.
12. Serve and Enjoy!
Serve this amazing gluten-free berry pie with vanilla ice cream or whipped cream (highly recommended!).
Dish by Dish Tips/Tricks:
- Pie Crust: I’ve showed you how to make a homemade gluten-free pie crust, but you may use any pie crust recipe you like (such as this gluten-free graham cracker crust). Alternatively, you may also use a store-bought pie crust directly instead.
- Pie Tin: For best results, I recommend using a pie tin with a removable bottom so it is easier to remove the entire pie easily.
- Use Fruit Pies of Choice: I’ve used blueberries in this berry pie recipe, but you may also make this gluten-free fruit pie with other types of berries (raspberries, blackberries, strawberries, or a mix of berries), as well as other fruits (peaches, plums, apples, pears).
- Make Mini Pies: This recipe makes one medium to large pie, but you can easily divide the pie dough into two to make two small gluten-free pie crusts and make mini blueberry pies instead.
- Make Double the Pie Crust: This gluten-free berry pie recipe uses just a single pie crust for the bottom crust. However, you may also double the homemade pie crust recipe, roll dough and cut one of the rolled dough portions into thin strips which can then lay on top of blueberry filling to make a lattice crust.
Recipe FAQs:
To store, place the cooled gf blueberry pie in an airtight container or wrap in plastic wrap or aluminum foil and store in the refrigerator for up to 5 days.
When blueberries are in season, I prefer using fresh berries. However, if you don’t have access to fresh blueberries, you may use frozen berries instead.
Other Gluten-Free Blueberry Recipes You’ll Love:
- Easy Blueberry Muffins (Gluten-Free, Dairy-Free)
- Almond Flour Blueberry Muffins (Gluten-Free, Dairy-Free)
- Blueberry Dump Cake (Gluten-Free, Vegan)
- Lemon Blueberry Cake (Gluten-Free, Dairy-Free)
- Lemon Blueberry Bread (Gluten-Free, Dairy-Free)
- Blueberry Crisp (Gluten-Free, Vegan)
Gluten-Free Pie Recipes to Bake:
- Crustless Pumpkin Pie (Gluten-Free, Dairy-Free)
- Pecan Pie (Gluten-Free, Dairy-Free)
- Sweet Potato Pie (Gluten-Free, Dairy-Free)
- Cranberry Pie (Gluten-Free, Dairy-Free)
- Lemon Meringue Pie (Gluten-Free, Dairy-Free)
- No-Bake Lemon Icebox Pie (Gluten-Free, Dairy-Free)
Other Gluten-Free Desserts to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Blueberry Pie (Dairy-Free)
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
In this gluten-free blueberry pie recipe, a flaky homemade pie crust is filled with sweet juicy blueberries. Topped with a scoop of homemade ice cream, this easy blueberry pie is perfect for a summertime dessert or sweet treat. Totally dairy-free too.
Ingredients
For the Blueberry Filling:
- 5 cups fresh blueberries
- 1/2 cup brown sugar
- 2 tablespoons corn starch
- 2 tablespoons fresh lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons filtered water
For the Pie Crust:
- 2 cups gluten-free all-purpose flour blend + more for dusting
- 3/4 teaspoon xanthan gum (omit if you flour blend already includes it)
- 2 tablespoons brown sugar
- 1/2 cup dairy-free butter, chilled and cut into cubes
- 1 egg, beaten
- 2/3 cup ice water, amount necessary
For Serving (Optional):
Instructions
- Prepare Blueberry Filling: In a large mixing bowl, combine the blueberries, light brown sugar, corn starch, lemon zest, water and vanilla. Mix well until ingredients are evenly combined. Set aside and let the mixture sit while you prepare the pie crust.
- Preheat Oven and Grease Pie Tin: Preheat the oven to 350F and grease a 9-inch pie tin with nonstick cooking spray. Adjust the oven rack to the middle position.
- Whisk Flour and Sugar: In a large mixing bowl, whisk the gluten-free flour, xanthan gum (if using) and brown sugar until fully combined.
- Cut Butter into Flour: Add chilled vegan butter and cut the butter into the flour (either with a pastry cutter, two knives, or use the back of a fork to press the butter into the flour). You’ll get an off-white crumbly mixture with the texture of coarse sand.
- Add Egg: Add the beaten egg and mix well. The mixture will still be crumbly, but will be slightly pale yellow now.
- Prepare the Dough: Add cold water 1 tablespoon at a time, mixing with a spoon until you get a dough that holds together (better to have a dough that’s a little too moist than too dry). You may or may not need to use all the water, this will depend on the humidity where you live and the gluten-free flour blend.
- Roll out Dough: Shape the dough into a round disc and then roll out the dough between two pieces of parchment paper until the dough is slightly larger than your pie tin.
- Press Dough into Pie Tin: Remove the top parchment paper and then place your hand below the bottom piece of parchment to flip the dough onto your pie tin, then slowly peel off the remaining parchment paper as you press the dough into the tin. Note that the dough may break, but don’t worry as you can easily press the dough back into place (it will still look beautiful once baked).
- Par-Bake Pie Crust: Poke holes into the pie crust using a fork. Par bake the pie crust for 10 minutes then remove from the oven.
- Transfer Blueberry Filling to Par-Baked Crust: Once the pie crust has been par-baked for 10 minutes, scoop the blueberry filling into the crust and bake for 40 – 45 minutes.
- Let Cool Before Slicing: Let the gluten-free blueberry pie cool for at least 1 hour at room temperature (very important to let it cool fully!!) before slicing and serving with vanilla ice cream or whipped cream.
Notes
Blueberries: I used fresh blueberries, but you can also use frozen blueberries if you prefer.
Sugar: I used brown sugar, but you may also use white sugar, cane sugar or coconut sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Corn Starch: Cornstarch helps to better bind the blueberry filling ingredients together. You can also use tapioca starch or arrowroot starch if you prefer.
Lemon Zest: Adding a bit of freshly grated lemon zest adds a nice citrus touch to this blueberry pie, so I definitely recommend adding it in.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, feel free to leave it out if you don’t have it on hand.
Gluten-Free Flour: I recommend using a good-quality gluten-free flour blend that is made up of lighter flours/starches (such as white rice flour, tapioca starch, corn starch and potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. Make sure to add it in if your gluten-free flour blend doesn’t already include it.
Butter: I used dairy-free butter to keep this recipe dairy-free. You may also use solid coconut oil if you prefer. However, if you are not lactose-intolerant, go ahead and use normal butter instead.
Egg: The egg helps to bind the ingredients together. If you want to keep this recipe egg-free, you may substitute the egg with acquafaba or an egg-replacer instead.
Ice Water: Using ice water helps maintain the coolness of the crust and to prevent the butter from melting, making it easier handle the dough and roll it out. Note that you may not necessarily need to use all the ice water, use a bit of water at a time until you get a soft and pliable dough.
Ice Cream: I recommend enjoying this delicious blueberry pie with a scoop of dairy-free vanilla ice cream or regular ice cream if you’re not lactose-intolerant.
Storing: To store, place the cooled blueberry pie in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Grace Lim says
Thank you Felicia!
I like this blueberry pie which is so yummy ! Substituting blueberries with other berries (like raspberry) is also a great idea for variations for enjoyment! YUM YUM!
Love you lots!
Mum
Felicia Lim says
Yep, raspberries would work just as nicely!