Today is National Blueberry Pie Day! What better way to celebrate it than with a gluten free blueberry pie? You will find the link below to my gluten free double pie crust, which is pretty easy to handle compared to most gluten free pie dough. This makes transferring the crusts a breeze, especially in a double pie crust. If you’re pretty new to pie baking, consider cutting out shapes and placing it on top, like in this Gluten Free Cherry Pie. I think I’d use smaller stars next time, though. Meanwhile, I hope you get to enjoy some of this delicious blueberry pie, as it is made with fresh blueberries. If you don’t have the time for fresh, use Comstock or Wilderness brand pie fillings. Enjoy!
A gluten free blueberry pie with a homemade fresh blueberry filling that you'd proud to serve any guest. And the double pie crust dough is easy to handle!
- 4 cups fresh blueberries
- 1/2 cup sugar
- 2 Tablespoons cornstarch (or potato starch for corn-free)
- 2 Tablespoons lemon juice
- 1 recipe Gluten Free Double Pie Crust
- Follow the instructions at the link above to make the bottom crust. Place bottom pie crust in the pie plate in the refrigerator, covered. Roll out the top crust on parchment paper, transfer to the back of baking sheet, and place in the refrigerator.
- Rinse blueberries and set aside to drain well in a colander. In a bowl, whisk together the sugar, cornstarch, and lemon juice (I use pineapple juice due to allergies).
- In a separate bowl, add the blueberries and pour the sugar mixture on top, and gently toss to combine.
- Follow the suggestions for using egg white. Pour the blueberry mixture into the bottom pie shell. Follow the instructions for transferring the top crust over the pie and brushing the top crust with egg white. Place the pie in the refrigerator for 30 minutes.
- Preheat the oven to 350°F with a rack on the bottom section of the oven. Place the pie on a baking sheet and bake for approximately 45 minutes or longer. Once the edges of the crust brown, cover with foil or Martha Wrap. Bake the pie until the crust is golden brown (you'll be basting it with butter), and filling is bubbly.
The flour blend recipe called for in the pie crust recipe provides you with 2 choices for one of the starches. If you use tapioca starch your crust will brown more. The instructions for basting the crust every 10 minutes refers to the use of cornstarch instead of tapioca. If you baste it with butter when using tapioca flour/starch, cover the entire pie with foil once it achieves a deep golden brown color.
If you are baking this pie to bring to someone's home, why not bake it in an aluminum tin and not have to worry about bringing a pie dish back home. It saves the hostess the extra work of washing your dish. Of course, those who avoid aluminum will not wish to do this.
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Find a full recipe index at Gluten Free Recipes.