There’s nothing better than a fresh blueberry pie. Especially when it’s a our homemade gluten-free version! We think this is the perfect recipe for your next summer picnic or holiday event with friends and family who are avoiding gluten or simply want to enjoy some freshly made, wholesome goodness. Try it, and let us know what you think!
- 3/4 cup unsalted butter or solid, all-vegetable, non-dairy shortening
- 2 to 3 Tbsp cold water
- 1¼ cups all-purpose, gluten-free baking flour (Karen uses Bob’s Red Mill)
- 1 tsp fine sea salt
- 2 ½ Tbsp sugar
- 4 Tbsp unsalted butter, melted
- 6 cups blueberries, fresh or frozen
- 1 ¼ cups freeze-dried blueberries (Karen used Homegrown Organic Freeze-Dried Blueberries)
- 4 Tbsp blueberry fruit spread
- ¾ cup sugar (Karen used organic turbinado)
- 3 Tbsp tapioca flour (Karen used Bob’s Red Mill)
- 2 tsp organic lemon juice
- ½ tsp lemon zest
- ¼ tsp fine sea salt
- ¼ tsp cinnamon
- 1 Tbsp organic butter
- 1 cup flour (Karen used Bob’s Red Mill gluten-free baking flour)
- ¾ cup brown organic sugar
- 3 tsp cinnamon
- 8 Tbsp organic butter
- Optional: ½ cup organic, gluten-free oatmeal
MAKING PIE CRUSTS:
Cut butter into ½-inch pieces and place in the freezer for 15 – 30 minutes.
Add some ice cubes to the water and let it get ice cold while preparing the dry ingredients.
Combine the flour, blend in salt and sugar in the bowl and mix. With a pastry cutter blend the butter into the dry ingredients until it resembles the size of a pea.
Pinch some of the crumbly dough together, and when it holds together and doesn’t fall apart, you have enough water. If not, add a little bit more water. You do not want to add any more water than is absolutely necessary. Chill for 20 minutes.
On a floured surface, whether it is wax paper or a cutting board, roll the dough out to fit your pie plate. Be sure to have enough to go over the edges. Roll the dough into a circle approximately 12 inches wide. Remove the top sheet of waxed paper and carefully transfer into a 9-inch pie plate and remove the waxed paper. Push the dough gently down so it lines the bottom and sides of the pie plate. If the dough splits or breaks apart just push it back together. Trim the edge of the pie crust to about ½-¾ inch overhang. Tuck the overhang under and pinch the dough into a decorative finish.
MAKING THE FILLING:
Heat blueberries in saucepan over medium heat, stirring in butter, and continue stirring occasionally until blueberries are softened and mixture is thickened, 8 to 10 minutes for fresh berries, 10-13 minutes for frozen.
Let cool slightly, and then stir in freeze-dried blueberries, sugar, tapioca flour, lemon juice, lemon zest, sea salt, cinnamon and remaining blueberries. Refrigerate until cool, about 15 minutes.
ASSEMBLING THE PIE:
Transfer filling to dough-lined pie plate. Allow pie to firm in refrigerator for 1 hour. Once pie is firm, wrap it tightly with plastic, then aluminum foil. You can freeze your pie up to two months.
MAKING THE TOPPING:
Place flour in bowl and mix in the brown sugar, cinnamon, and cut butter in with a pastry cutter. Mix all ingredients together until the topping resembles a crumbly mixture. Sprinkle over top of blueberry filling that is in the pie shell. Place foil around the edges of the crust so that the edges do not get too brown.
TO BAKE PIE:
Adjust oven rack to lowest position and heat oven to 375 degrees. Unwrap pie and bake until juices are bubbling and crust is golden brown, about 55-60 minutes. Let cool on wire rack at least 2 hours. Serve.