Blueberry Pie


Here is another use for blueberries while they’re in season – fresh blueberry pie!  Even if the gluten-free crust won’t taste quite like a regular crust, it will still be buttery and crisp and tasty.  Paired with warm berry filling (and maybe a scoop of ice cream), what’s not to like?


Blueberry Pie
Adapted from Betty Crocker

Yield: One 9-inch pie


  • 2/3 cup + 2 tablespoons butter
  • 2 cups gluten-free flour
  • 1 teaspoon salt
  • 1 egg, beaten
  • 3-4 tablespoons cold water


  • 1/2 cup sugar
  • 1/3 cup gluten-free flour
  • 1/2 teaspoon ground cinnamon (optional)
  • 4 cups fresh blueberries
  • 1 tablespoon lemon juice


To make the crust:

  1. Preheat oven to 425ºF.
  2. Mix flour and salt in a bowl.  Cut butter into the mixture until pieces are the size of small peas.
  3. Add egg and toss flour mixture with a fork to moisten it.
  4. Sprinkle in water 1 tablespoon at a time while tossing with fork.
  5. When the pastry almost cleans the side of the bowl, divide it in half.  Gather each half into a ball.  Don’t worry if you added a little too much water and your pastry turns into a sticky mess.  It will still taste good.
  6. Take one ball and press it into the pie tin with your hands.


To make the filling and assemble the pie:

  1. In a mixing bowl, combine sugar, flour, and cinnamon (if using).
  2. Stir in blueberries, tossing with a fork to coat them with the sugar mixture.
  3. Turn filling into the pastry-lined pie tin.
  4. Sprinkle with lemon juice.
  5. For the top crust, it’s easiest to pinch off portions of the second ball of pastry and shape it into a lattice pattern directly on the filling.  (This is especially useful if your pastry is too wet and sticky.)
  6. Put pie on a foil-lined plate to catch any juice overflow.
  7. Bake for 35-45 minutes, or until the crust is golden brown and juice begins to bubble up.

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