Gluten-Free Blueberry Pie Recipe: Flaky Crust & Fresh Filling

This gluten-free blueberry pie is filled with fresh, jammy blueberries nestled in a buttery, flaky crust. It’s simple to make, perfectly sweet, and makes a beautiful centerpiece on the counter.

There’s something special about a homemade pie, and this gluten-free blueberry version is as delicious as it looks. Fresh berries are combined with a silky thickener and baked in a homemade gluten-free crust until bubbling and set—jammy but sliceable, not runny.

Ingredients

This fruit pie uses just six main ingredients plus a pie crust. A reliable gluten-free pie crust is essential for success; a well-made crust provides the texture and flavor that complete the pie.

• Gluten-free pie crust – Use a flaky, buttery crust you trust. For a double-crust or lattice top, prepare a double batch.
• Blueberries – Use fresh blueberries for the best texture and to avoid excess liquid.
• Cornstarch – Acts as the thickener to produce a jammy, sliceable filling.
• Sugar – Sweetens the filling without overpowering the berries.
• Lemon juice – Fresh lemon brightens the blueberries and balances sweetness.
• Water – Used to dissolve the cornstarch and form a smooth slurry before cooking.

How to make it

Roll out crust – Roll the gluten-free pie dough and transfer it into a 9-inch pie pan. Trim, fold, and crimp the edges so the crust holds its shape during baking.

Make a cornstarch slurry – In a small saucepan combine the cornstarch, sugar, fresh lemon juice, and water. Whisk until smooth with no lumps remaining.

Cook the slurry – Heat the mixture over medium-high heat, whisking constantly until it simmers and thickens. Remove from heat as soon as it reaches a thick, glossy consistency to avoid scorching.

Combine with blueberries – Pour the hot thickened mixture over the fresh blueberries and stir until the berries are evenly coated.

Fill the crust – Transfer the blueberry mixture into the prepared pie crust and spread it evenly with a spatula.

Top the pie – Cut 1-inch-wide strips from extra pie dough to create a lattice top, or choose a crumble topping. For a crumble: mix 1/3 cup sugar, 1/4 cup brown sugar, 3/4 cup rolled oats and 3/4 cup gluten-free flour, then cut in 8 tablespoons cold butter until crumbly.

Bake – Brush the crust with an egg wash and sprinkle coarse sugar if desired. Bake at 375°F (190°C) for 55 to 60 minutes, until the filling is hot and jammy and the crust is golden brown.

Cool before slicing – Let the pie cool for a few hours so the filling sets. If you’re impatient, chilling in the freezer for 20–30 minutes helps slices hold their shape.

Gluten Free Blueberry Pie Tips

• If you’re short on time before serving, briefly freeze the pie for 20–30 minutes to firm the filling.
• For a double-crust pie, double the crust recipe. Extra dough freezes well wrapped tightly for up to three months.
• Choose ripe, firm blueberries—since they’re the star, their quality matters for flavor and texture.
• Make the gluten-free crust ahead of time. Preparing the crust the day before saves time and stress when assembling and baking.

Storage & Freezing

• Once completely cool, wrap the pie and store at room temperature for up to 2 days, or refrigerate for up to 4 days.
• To freeze, slice the baked pie, flash-freeze the slices on a sheet pan, then transfer frozen slices to a freezer-safe container for up to 3 months.
• Reheat slices in the microwave or warm the pie in a 300°F (150°C) oven until heated through.

FAQs

More Gluten Free Recipes

• Gluten Free Pecan Pie
• Gluten Free Key Lime Pie
• Gluten Free Blueberry Crisp
• Gluten Free Blueberry Muffins
• Gluten Free Chocolate Pie Crust