Gluten Free Dairy Free Blueberry Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

Deep purple-blue blueberries simmer down with lemon juice, lemon zest, and a whisper of cinnamon into a thick, jammy filling that practically begs to be tucked into a double crust. That crust gets rolled thin, crimped tight, and vented so the whole top burns a deep golden brown while the filling bubbles up through the slits. A quick egg wash and a scatter of coarse sugar on top give it that glossy, crackled bakery-shelf finish. The long cool-down at the end matters more than people think — it's what lets each slice hold its shape instead of collapsing into a puddle of syrup. This one's a genuinely solid pick for a gluten free dessert table, and it slices clean enough to serve proudly to guests who don't even follow the diet.

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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 dairy free butter, cold and cut into ½-inch cubes
6–8 tbsp ice water

For the filling

6 cups fresh or frozen blueberries
¾ cup granulated sugar
3 tbsp cornstarch
1 tbsp lemon juice
1 tsp lemon zest
¼ tsp ground cinnamon
¼ tsp salt
1 tbsp dairy free butter, cut into small pieces

For the egg wash

1 large egg
1 tbsp dairy free milk
1 tbsp coarse sugar (optional)

Instructions

1
Whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt in a large mixing bowl. Add the cold dairy free butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
2
Drizzle in the ice water 1 tbsp 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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