Gluten-Free Blueberry Pie with Double Crust
A classic double-crust blueberry pie made entirely gluten-free, featuring frozen blueberries suspended in a buttery brown sugar and cornstarch filling. The flaky, tender crust provides a delicate contrast to the tart berry interior, while a golden egg wash creates a rustic, home-baked appearance. This pie works beautifully for anyone avoiding gluten without sacrificing texture or flavor. The combination of brown sugar, fresh lemon juice, and blueberries creates a balanced sweetness with subtle tartness. Serve this at summer picnics, holiday gatherings, or casual weeknight desserts. What sets this version apart is its simplicity: no pre-cooked filling, no thickeners beyond cornstarch, and no artificial ingredients. The frozen blueberries require no thawing, making this accessible year-round while delivering concentrated berry flavor that fresh berries sometimes lack.
Ingredients
- 2 count gluten-free pie shells, 9-inch, uncooked
- 3 cup blueberries, frozen
- ¾ cup brown sugar
- 3 tablespoon cornstarch
- ¼ cup butter, at room temperaturecoconut oil1:1fatdairy-free
adds subtle coconut note, may slightly reduce crust flakiness
Full guide → - 1 teaspoon lemon juice
- 1 count egg yolk
- 1 teaspoon water
- salt, pinch
Instructions
- 1
Preheat oven to 450 degrees Fahrenheit.
- 2
In a large bowl, mix brown sugar, cornstarch, butter, and lemon juice.
- 3
Add frozen blueberries and mix until combined.
- 4
Pour filling into bottom pie shell.
- 5
Place top pie shell over filling, seal edges, and cut vent holes.
- 6
Whisk egg yolk with water and salt, then brush over top crust and sealed edges.
- 7
Place pie on a baking sheet.
- 8
Bake for 20 minutes, then reduce heat to 350 degrees Fahrenheit.
- 9
Continue baking for 30 to 40 minutes until crust turns light golden.
- 10
Cool completely before serving.
Tips
Use frozen blueberries directly from the freezer without thawing to prevent them from breaking down and creating a watery filling. The berries will thaw gradually during baking and release their juice into the filling.
Brush the egg wash evenly over the entire top crust and along sealed edges to create an even, professional-looking golden finish. This also helps seal the crust edges and prevents them from drying out.
If the crust edges brown too quickly before the pie finishes baking, loosely tent the edges with foil during the final 10-15 minutes to prevent burning while the filling sets.
Good to Know
Cover cooled pie loosely with plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days.
Assemble unbaked pie, cover with plastic wrap, and refrigerate for up to 8 hours before baking. Add 5-10 minutes to initial bake time if baking from cold.
Serve at room temperature or slightly chilled. Pairs well with vanilla ice cream, whipped cream, or Greek yogurt.
Common Mistakes
Skip thawing frozen blueberries to prevent a watery, loose filling that won't set properly.
Avoid opening the oven door during baking to prevent temperature fluctuations that cause uneven browning and soggy crusts.
Don't skip the vent holes in the top crust; they allow steam to escape and prevent the filling from bubbling over.
Substitutions
Dairy-Free Swaps
adds subtle coconut note, may slightly reduce crust flakiness
Full guide →General Alternatives
FAQ
Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries work fine, but they release more liquid during baking. Increase cornstarch to 4-5 tablespoons to thicken adequately. Fresh berries also require slightly less baking time, so check for doneness around 35-40 minutes total.
Can I freeze a baked blueberry pie?
Yes. Cool completely, wrap tightly in plastic wrap then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving, or reheat gently at 275 degrees Fahrenheit for 20-30 minutes to restore crust crispness.
What should I serve with gluten-free blueberry pie?
Vanilla ice cream, whipped cream, Greek yogurt, or a drizzle of honey complement the tartness beautifully. A simple vanilla custard or almond cream also pairs exceptionally well and adds richness without overwhelming the delicate berry flavor.