A double-crust beauty built around juicy blueberries, this pie leans on lemon juice and lemon zest to brighten the fruit and cornstarch to thicken it into that perfect jammy, spoon-coating filling. The crust comes together with a gluten free flour blend and cold cubed butter worked in until flaky, then chilled and rolled between parchment for an easy, no-fuss transfer into the dish. A warm hit of cinnamon runs through the filling, and a classic egg-and-milk wash brushed over the top crust bakes into a deep golden, glossy finish. Slits cut into the lid let steam escape and the filling bubble through as it bakes low and slow after that initial hot blast in the oven. Give it the full two-hour cool-down before slicing so the filling sets into clean, sliceable wedges instead of a puddle. It's a genuinely solid pick for anyone following an added sugar free approach, without sacrificing that classic bubbling blueberry pie experience.
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In a large mixing bowl, whisk together the gluten free flour blend, 1 tbsp granulated sugar, xanthan gum, and 1 tsp salt. Add the cold 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 butter pieces remaining.
Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or crumbly. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
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