Dairy-Free Gluten-Free Blueberry Pie Recipe

Delicious Blueberry Pie

Blueberry season is the best time to bake — from muffins and breads to crisps and cakes. This gluten-free blueberry pie highlights ripe berries cooked until bubbling and juicy, nestled in a tender, flaky crust. A generous scoop of vanilla ice cream transforms each slice into a truly indulgent treat.

Why This Recipe Works

• Simple ingredients: Everything used here is easy to find at most grocery stores.
• Easy to make: The blueberry filling is straightforward, and the homemade gluten-free pie crust comes together quickly. For convenience, a store-bought crust works too.
• Gluten-free and dairy-free: This recipe is designed to be both gluten-free and dairy-free, so it’s suitable for those with gluten or lactose sensitivities.

Ingredients You’ll Need

Below is an overview of the ingredients. For exact measurements, see the printable recipe card in the recipe content.

Recipe Notes & Substitutions

• Blueberries: Fresh berries are ideal, but frozen can be used if thawed and drained.
• Sweetener: Brown sugar gives a deeper flavor; white, cane or coconut sugar also work. Use a 1:1 sugar substitute if needed for blood-sugar concerns.
• Thickener: Cornstarch thickens the filling; tapioca starch or arrowroot are good alternatives.
• Lemon zest and vanilla: A little lemon zest brightens the filling and vanilla adds depth—both are recommended but optional.
• Gluten-free flour: Use a light gluten-free blend (rice flour, tapioca, potato starch). Avoid heavy bean-based mixes for a better crust texture.
• Xanthan gum: Add xanthan if your blend doesn’t already include it; it helps bind the crust.
• Fats: The recipe uses dairy-free butter to keep it dairy-free; regular butter or solid coconut oil can be substituted depending on dietary needs.
• Egg alternatives: Egg helps bind the crust; substitute aquafaba or a commercial egg replacer for an egg-free crust.
• Ice water: Adding cold water a tablespoon at a time keeps the dough cool and workable; you may not need the full amount.
• Serving: Serve warm with dairy-free or regular vanilla ice cream, or whipped cream if you prefer.

How to Make Gluten-Free Blueberry Pie (Step by Step)

1. Prepare the blueberry filling

In a large bowl combine blueberries, brown sugar, cornstarch, lemon zest, water and vanilla. Stir until evenly mixed and let the mixture rest while you make the crust.

2. Preheat and prepare the pie tin

Preheat the oven to 350°F. Grease a 9-inch pie tin and position the oven rack in the middle.

3. Mix dry ingredients for crust

Whisk the gluten-free flour, xanthan gum (if needed) and brown sugar in a large bowl until combined.

4. Cut in the cold butter

Add chilled dairy-free butter and cut it into the flour until the mixture resembles coarse crumbs.

5. Add the egg

Stir in the beaten egg. The dough will remain crumbly but take on a pale yellow hue.

6. Bring the dough together

Add ice water one tablespoon at a time, mixing until the dough holds together. Use just enough water so the dough is slightly tacky but not wet.

7. Roll out the dough

Form the dough into a round disk. Roll it between two pieces of parchment until it’s slightly larger than your pie tin.

8. Transfer and shape the crust

Flip the dough into the pie tin by placing your hand beneath the bottom parchment and inverting it. Peel away the top parchment and gently press the dough into the tin. Small cracks can be patched by pressing the dough back together.

9. Par-bake the crust

Dock the crust with a fork and par-bake for 10 minutes. Remove from the oven.

10. Fill and bake

Spoon the blueberry filling into the par-baked crust and bake for 40–45 minutes, until the filling is bubbling and the crust is golden.

11. Cool before slicing

Allow the pie to cool at room temperature for at least 1 hour so the filling sets before slicing.

12. Serve

Slice and serve with vanilla ice cream or whipped cream. Enjoy!

Tips & Variations

• Crust options: Use your preferred gluten-free crust — homemade or store-bought. A removable-bottom pie tin makes serving easier.
• Fruit swaps: Try raspberries, blackberries, strawberries, or a mixed berry filling. Other fruits like peaches or apples also work well.
• Mini pies: Divide the dough to make two smaller pies or individual hand pies.
• Lattice top: Double the crust recipe and cut strips for a lattice top if you want a decorative finish.

Once fully cooled, cover the pie with plastic wrap or store in an airtight container and refrigerate for up to 5 days.

Yes. Frozen berries can be used; thaw and drain excess liquid before mixing with the other filling ingredients.