Gluten Free Blueberry Pie
Few things signal summer like a bubbling, golden-crusted blueberry pie cooling on the counter, and this version delivers every bit of that magic without a speck of wheat in sight. The crust is built on a gluten free flour blend with xanthan gum for structure, plus cold butter worked in until the dough is flaky and tender — the kind of crust that shatters just right when you press a fork through it. Rolling the dough between parchment sheets makes handling it a breeze, which is a genuine lifesaver since wheat-free pastry dough can be a little more delicate than the traditional kind. The filling gets cooked down on the stovetop first with cornstarch, lemon juice, lemon zest, and a whisper of cinnamon, so it thickens beautifully and won't turn soupy when you slice into it. A brush of egg wash and a scatter of coarse sugar give the top crust that gorgeous deep-golden finish you'd expect from any great bakery pie. The recipe makes 8 generous slices, so it's perfectly sized for a summer gathering or a holiday table where everyone deserves a real dessert. Just be patient and let it cool the full two hours — the filling sets as it rests, and the wait is absolutely worth it.
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Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups gluten free flour blend
- 1 tbsp granulated sugar
- 1 tsp xanthan gum (omit if your flour blend already contains it)
- 1 tsp salt
- 1 cup (2 sticks) unsalted 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
- ¼ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 tbsp unsalted butter, cut into small pieces
For the egg wash
- 1 large egg
- 1 tbsp milk
- 1 tbsp coarse sugar, for sprinkling (optional)
Instructions
- 1
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.
- 2
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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