Gluten-Free Blueberry Pie

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend 1.5 cups certified gluten-free all-purpose flour blend
• 0.75 cup granulated sugar or coconut sugar 0.75 cup granulated sugar or coconut sugar
• 0.5 cup cold unsalted butter, cubed, or solid coconut oil 0.5 cup cold unsalted butter, cubed, or solid coconut oil
• 2 large eggs, lightly beaten 2 large eggs, lightly beaten
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 4 cups fresh or frozen blueberries 4 cups fresh or frozen blueberries
• 2 tbsp cornstarch or tapioca starch 2 tbsp cornstarch or tapioca starch
• 1 tbsp lemon juice 1 tbsp lemon juice
• 0.25 tsp ground cinnamon 0.25 tsp ground cinnamon

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and line a 9-inch pie plate with parchment paper for easy removal. In a large bowl, combine the certified gluten-free all-purpose flour blend and salt, whisking them together to ensure even distribution.

2. 2

   Add the cold, cubed butter or solid coconut oil to the flour mixture. Use a pastry blender or your fingertips to cut the fat into the flour until it resembles coarse crumbs with some pea-sized pieces remaining. This will create a flaky crust.

3. 3

   In a separate small bowl, whisk together the lightly beaten eggs, granulated sugar (or coconut sugar), and pure vanilla extract until well combined. Pour this wet mixture into the flour and fat mixture and stir gently until a cohesive dough forms. Be careful not to overmix.

4. 4

   In another bowl, gently toss the fresh or frozen blueberries with cornstarch (or tapioca starch), lemon juice, and ground cinnamon until the berries are evenly coated. This mixture will form the flavorful filling.

5. 5

   Press about two-thirds of the dough evenly into the bottom and up the sides of the prepared pie plate to form the crust. Spoon the blueberry filling into the crust, spreading it evenly. If desired, you can create a lattice top with the remaining dough or simply press it into a flat layer and cut vents.

6. 6

   Bake in the preheated oven for about 45-55 minutes, or until the crust is golden brown and the filling is bubbly and thickened. If the crust edges start to brown too quickly, you can loosely tent them with foil. Let the pie cool completely on a wire rack for at least 2-3 hours before slicing and serving, as gluten-free desserts firm up significantly as they cool.

Nutrition (per serving)

Tips & Notes

• Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.