Gluten Free Classic Blueberry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

Juicy blueberries simmer down with sugar, cornstarch, lemon zest, and a touch of cinnamon until they thicken into a jammy, deep-purple filling that practically begs for a scoop of ice cream. That fruit mixture gets tucked into a double crust, dotted with butter, and sealed tight with a crimped edge before a few steam vents let all that bubbling filling peek through as it bakes. The crust bakes up deep golden and flaky, and a long rest on the cooling rack lets the filling set into clean, sliceable wedges instead of a runny mess. It's the kind of old-fashioned, lattice-free blueberry pie that tastes like summer no matter the season, and it's a genuinely solid pick for a gluten free dessert table. Serve it slightly warm with whipped cream or let it cool completely for neat slices — either way, this one delivers all the classic bakery-pie charm.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp granulated sugar
1 tsp salt
1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
6–8 tbsp ice water

For the filling

6 cups fresh or frozen blueberries (about 2 lb)
¾ cup granulated sugar
¼ cup cornstarch
1 tsp lemon zest
1 tbsp fresh lemon juice
¼ tsp ground cinnamon
¼ tsp salt
2 tbsp unsalted butter, cut into small pieces

For the egg wash

1 large egg
1 tbsp whole milk
1 tbsp coarse sugar (optional)

Instructions

1
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt. Add the chilled butter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2
Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should not be sticky or wet. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.

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