Blueberry pie is a classic dessert that brings joy to any table. However, for those with gluten sensitivities or celiac disease, enjoying this treat can be a challenge. That's where this gluten-free blueberry pie recipe comes in! Not only is it free from gluten, but it’s also packed with the natural sweetness of fresh blueberries, making it a healthier alternative to traditional pies. Whether you're new to gluten-free baking or a seasoned pro, this recipe is sure to impress.
Gluten-free diets are essential for individuals with celiac disease or gluten intolerance. Gluten, a protein found in wheat, barley, and rye, can cause digestive issues and other health problems for these individuals. By using gluten-free ingredients, you can enjoy the same delicious flavors without the adverse effects. Blueberries, the star of this recipe, are also a powerhouse of antioxidants, vitamins, and fiber, making this pie a guilt-free indulgence.
Before diving into the recipe, let’s gather all the necessary ingredients. Here’s what you’ll need for both the crust and the filling:
| Ingredient | Quantity |
|---|---|
| Gluten-free all-purpose flour | 2 cups |
| Cold unsalted butter (diced) | 1/2 cup |
| Granulated sugar | 1 tablespoon |
| Salt | 1/4 teaspoon |
| Ice water | 4-6 tablespoons |
| Ingredient | Quantity |
|---|---|
| Fresh blueberries | 4 cups |
| Granulated sugar | 1/2 cup |
| Cornstarch | 3 tablespoons |
| Lemon juice | 1 tablespoon |
| Lemon zest | 1 teaspoon |
| Vanilla extract | 1 teaspoon |
Start by making the pie crust. In a large mixing bowl, combine the gluten-free flour, sugar, and salt. Add the cold, diced butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Divide the dough into two equal portions, shape them into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough is chilling, prepare the filling. In a large bowl, combine the fresh blueberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Gently toss until the blueberries are evenly coated. Set aside to allow the flavors to meld.
Preheat your oven to 375°F (190°C). Roll out one disc of the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the dish and press it into the edges. Pour the blueberry filling into the crust. Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal the pie. Cut a few small slits in the top crust to allow steam to escape.
Place the pie on the middle rack of the oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust begin to brown too quickly, cover them with aluminum foil. Once baked, remove the pie from the oven and let it cool completely before serving.
Yes, you can use frozen blueberries. However, make sure to thaw and drain them before using to avoid excess moisture in the filling.
Store leftover pie in an airtight container in the refrigerator for up to 3 days. You can also freeze the pie for up to 2 months. Thaw in the refrigerator before serving.
Yes, you can make this pie vegan by substituting the butter with a plant-based alternative and using a vegan-friendly sugar.
If you prefer not to use cornstarch, you can substitute it with tapioca starch or arrowroot powder in the same quantity.
This gluten-free blueberry pie is a delightful dessert that everyone can enjoy, regardless of dietary restrictions. With its flaky crust and juicy blueberry filling, it’s a perfect treat for any occasion. Whether you’re serving it at a family gathering or enjoying a slice with a cup of tea, this pie is sure to satisfy your sweet tooth. Give this recipe a try and discover how easy and delicious gluten-free baking can be!
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