My youngest son loves blueberry pie, and so does my husband. I had some pie crust leftover from the last pie I made, so I went to buy frozen blueberries – even if fresh are in season they are still more expensive – and whipped up a delicious gluten-free blueberry pie for the whole family. This time, I even increased the amount of blueberries!
ENJOY!
Gluten-free Blueberry Pie
Course: Dessert, pieDifficulty: Easy20
minutes45
minutesIngredients
1 double Gluten-free pie crust – 1/2 original recipe
32 oz Blueberries 6 cups – I used frozen, and ended up using 8 cups instead. It was quite challenging fitting them all in and some of the juices spilled out.
1 tsp Lemon zest – from 1 lemon
2 Tbsps Lemon juice – from 1 lemon
7 oz Granulated sugar – 1 cup
1.5 oz Cornstarch – 1/4 cup and 2 Tbsps
2 Tbsps Half and half or heavy cream
2 Tbsps Demerara sugar
Directions
- Prepare your pie crust and refrigerate at least for half hour.  Roll out the bottom into your pie dish and place in the fridge to cool. In the meanwhile heat your oven to 425°F.
- Place the blueberries, lemon zest, lemon juice, sugar and cornstarch in a saucepan and simmer until filling is thickened. Cool to lukewarm.
- Spoon the filling into the shell. Top with the other piece or rolled-out crust, press the edges together, and crimp. Cut a few slashes in the crust to vent steam.
- Brush the top of the crust with the half and half or heavy cream, and sprinkle with Demerara sugar.
- Bake the pie for 15 minutes. Reduce the oven heat to 375°F, and bake the pie for an additional 35 to 40 minutes, till the edge of the crust is brown.
- Allow to cool for about an hour before serving. Here is a picture of the pie with my beautiful daughter.
Notes
- This recipe can be made dairy free: use vegetable shortening instead of butter for the pie crust, and non dairy creamer instead of half and half or heavy cream for brushing the pie.
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Sim, somehow I messed up the crust! I thought I’d followed the recipe exactly but it came out like batter, so I went wrong somewhere. I added flour until it held together but it just tasted grainy. I’m just not a baker, I fear.
Oh no, Beth! I’ll check the crust recipe tonight to make sure that there are no mistakes, one never knows…
I updated the recipe, Beth. There was a mistake in the quantity of sugar! Thank you so much for letting me know… I am sorry that I didn’t catch it earlier!