Juicy blueberries simmer down with sugar, cornstarch, lemon juice and zest, and a whisper of cinnamon until the filling turns glossy and thick enough to hold its shape in every slice. That vibrant filling gets tucked into a homemade double crust, rolled between parchment for easy handling and crimped tight around the edges before venting steam slits across the top. A golden bake at high heat, then a slower finish, gives the crust its deep color while the filling bubbles through the cuts. Once it rests for a couple of hours, the interior sets into that perfect jammy, sliceable texture bakers chase. This one's a genuinely solid pick for a dairy free dessert table, delivering all the classic blueberry pie flavor without asking you to compromise on flakiness or that bright, fruity center. Serve it slightly warm or fully cooled — either way, it's the kind of pie people go back for seconds on.
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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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