Whether you are looking to earn a first prize ribbon, or just want to make an easy homemade pie with thick, juicy blueberry filling, this impossibly flaky gluten-free blueberry pie deserves all the accolades!
Combine the filling – blueberries, sugar, tapioca, vanilla extract, lemon juice, and cinnamon. Pour into the chilled crust and then dot with the diced butter.
Let's Make It!
Lay 6 strips across the filling. Fold back 3 alternating strips. Take one unused strip and lay it right against where the strips are folded back. Return the strips back over the pie so they cover the strip just placed.
Trim off any excess, then fold the dough edges under, sealing the lattice crust strips with the bottom crust, making sure the two crust are well sealed together.
Bake for 25 min at 425º. Reduce heat to 375º and bake another 40 mins.
Yes. Follow the recipe for assembly until right before baking. Freeze until solid and then wrap securely with plastic wrap and foil. Freeze for up to 2 months.