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Homemade Gluten Free Blueberry Pie

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  • Author: Regan Jones, RD
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Diet: Gluten Free



With a foolproof gluten free pie crust and thick, rich homemade blueberry filling, this Gluten-Free Blueberry Pie is a dessert your whole family will love.




  1. Combine 2 pints blueberries, 2/3 cup sugar and 1/2 cup of the water in a medium-size saucepan. Bring to boil; reduce heat, and simmer 10 minutes.
  2. Meanwhile, combine 1/4 cup arrowroot and remaining 1/4 cup water to form a slurry. Gradually stir slurry into blueberry mixture, and cook just until thickened, 2 to 3 minutes. Stir in remaining pint of blueberries. Remove from heat, and let cool 10 minutes.
  3. While filling cools, preheat oven to 375 degrees F. Coat a 9-inch pie plate with cooking spray.
  4. Sprinkle a large piece of parchment with almond flour. Place half of the pie dough on the prepared parchment. Top with another large piece of parchment, and roll dough into a circle large enough to fit into bottom and up sides of a 9-inch pie plate.
  5. Transfer to prepared pie plate by removing top piece of parchment and carefully flipping parchment over into pie plate. Remove parchment from dough.
  6. Spoon cooled blueberry filling into crust.
  7. Repeat pie crust process with remaining half of dough, transferring and flipping dough over top of filling. Crimp edges of dough around sides of pie plate to seal crust. Brush pie crust with egg.
  8. Bake in preheated oven until crust is golden and filling is bubbly, about 30 minutes. Top with ice cream, if desired.
  • Prep Time: 15
  • Cook Time: 15
  • Category: Dessert
  • Method: Baking
  • Cuisine: American