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.Â
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
