Blue Ribbon Gluten-Free Blueberry Pie with Flaky Crust

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! This recipe nails a flaky crust with my favorite gluten-free pie dough and uses an easy baking technique for a perfectly thickened filling, crackly lattice top, and golden brown bottom crust.

Prep Time 45

Cook Time 1 5

chilling 1

Total Time 2 50

Servings

Author Melissa Erdelac

Ingredients

Gluten-Free Lattice Crust

2 sticks (226 g) unsalted butter cut into cubes and frozen for 10 minutes
5 tablespoons ice water
3 tablespoons sour cream
3 teaspoons apple cider vinegar
2 ½ PLUS ⅓ cup (416 g) gluten free flour I highly recommend Cup4Cup gluten-free flour
3 teaspoons granulated sugar
1 teaspoon salt

Gluten-Free Blueberry Filling

6 cups (1.14 kg) blueberries about 3 ½ pints
⅔ cup (134 g) granulated sugar
¼ cup (48 g) instant granulated tapioca
1 tablespoon lemon juice
2 teaspoons vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon (14 g) cold butter diced
eggwash: 1 egg whisked with 1 tbsp milk
optional coarse sugar for sprinkling on crust

Instructions

Gluten-Free Double Crust

Place the cubed butter in the freezer for 10 minutes. Mix together the cold water, sour cream, and vinegar in a small bowl. Place the liquids bowl in the refrigerator until you are ready to use.
2 sticks unsalted butter, 5 tablespoons ice water, 3 tablespoons sour cream, 3 teaspoons apple cider vinegar
FOOD PROCESSOR: Pulse flour, sugar, and salt together until mixed.
BY HAND: Whisk dry ingredients in medium-sized bowl.
2 ½ PLUS ⅓ cup gluten free flour, 3 teaspoons granulated sugar, 1 teaspoon salt
FOOD PROCESSOR: Process the butter into the flour mixture until well incorporated, evenly dispersed, and without large chunks.
BY HAND: Use a pastry blender, fork, or fingers to cut and knead butter into the dough until it is well incorporated throughout.
FOOD PROCESSOR: Add the liquids to the food processor and pulse until the flour becomes moistened and small dough clumps appear. If dough doesn't start to come together, add a touch more cold water.
BY HAND: Add half the liquids and knead with fingers or a fork. Pour in the remaining liquids. Knead until the dough starts to come together and the liquids are well mixed with flour.
TIP: To check if you have enough liquid, clump and flatten a small bit of dough. If it doesn’t stick together, is crumbly, or breaks apart easily, add a small dash of ice water. Pulse a few times and recheck. If the dough is too wet or sticky, add a dash of flour. Pulse a few times and recheck.
Divide the dough between 2 large sheets of plastic wrap and flatten into a thick 1" disk. Wrap tightly and refrigerate for at least 1 hour or freeze for 30 minutes.

Blueberry Filling

After the pie dough has chilled, prepare the filling. In a large bowl combine the blueberries, sugar, tapioca, lemon juice, vanilla, cinnamon, and salt. (The 1 tbsp butter will be used when filling the pie.) Let the mixture sit at room temp for at least 10 minutes while the crust is rolled out.
6 cups blueberries, ⅔ cup granulated sugar, ¼ cup instant granulated tapioca, 1 tablespoon lemon juice, 2 teaspoons vanilla extract, ¼ teaspoon ground cinnamon, ¼ teaspoon salt

Shaping Crust and Baking

Preheat the oven to 425ºF. Place a baking sheet, lined with parchment paper or foil, on the middle rack. The baking sheet heats, along with the oven, to place the pie on. The metal conducts the heat better, which makes a crisp bottom crust. The foil or parchment catches drips, saving you clean up!
To roll the pie dough, lay a large piece of parchment paper on your workspace. Place one unwrapped dough disc in middle and place same sized sheet on top. Alternatively, use the pastry rolling bag pictured in the post. Use a rolling pin to press and spread out down from the middle out. Roll out into a circle slightly larger than your pie dish, about 11-12 inches.
Remove the top paper, and invert into pie dish. Press the dough to fit securely against the pie plate. Remove the second paper. Tip: If the dough warmed while rolling, it may be trickier to take the paper off. If this happens, leave the paper on, and stick the whole thing in the fridge for 5-10 minutes. Once the crust is chilled again it's much easier to pull off the paper.
Pour the pie filling in the bottom crust. Scatter the diced butter pieces over the top and place the pie in the fridge while you repeat the rolling process with the top crust.
1 tablespoon cold butter

How to Make Lattice Crust

Roll out the second disc into a 12-inch circle. If using the pastry rolling bag, invert the rolled crust onto a piece of parchment paper for cutting. Use a pizza cutter or knife to slice the dough in twelve 1-inch strips. Lay 6 strips, evenly spaced, across the pie. Use the shorter strips at the ends, longer strips towards the middle.
Fold back 3 alternating strips almost all the way off of the pie. Take one unsused 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.
Fold back the other 3 vertical strips. Take another usused strip and lay it against where the strips are folded back. Return the vertical strips back over it. You will start to see the woven pattern. Repeat process with remaining strips.
Trim any excess dough from the edges, then fold the dough under, securely sealing the lattice crust strips with the bottom crust. Use your finger and thumb to make a decorative edge. Freeze the pie for 15 minutes before baking.

Baking Instructions

After the pie has chilled in the freezer, brush on the egg/milk mixture on the top crust and edges to make a shiny crust. Sprinkle with the optional coarse sugar.
eggwash: 1 egg whisked with 1 tbsp milk, optional coarse sugar
Use a pie shield to protect the edges or shield with strips of foil circled around. Place the pie directly on the heated baking sheet. Bake for 25 minutes.
Leave the pie in the oven, but lower the temperature to 375℉. If the crust is becoming too browned, loosely tent a piece of foil over the top. Continue to bake for 40-50 minutes, or until the juices start to bubble throughout the vents.
Cool the pie on a wire rack for at least 4 hours before slicing. This allows enough time for pie to cool and the sauce to set. It's best served the same day or see recipe notes for make-ahead tips.

Notes

Make-Ahead and Storage Tips

For maximum flakiness, enjoy the day it is made. The crust becomes softer after 24 hours as it absorbs the moisture from the blueberries.

When storing leftovers, leave at room temperature and loosely tent foil over the top, not securely, so moisture can escape. Enjoy within 3 days, but the crust will became softer on days 2 and 3.

For a make-ahead blueberry pie, follow the recipe for assembly until right before baking. Freeze until solid and then wrap securely with plastic wrap and foil. Return to freezer up to 2 months.

When ready to serve, bake directly from frozen, do not thaw. Unwrap the pie and bake as directed with the preheated baking sheet. Once the oven temperature is lowered, it will required about 10-20 minutes additional baking time. Be sure the edges are covered with a pie shield and foil loosely tented over the top.

Nutrition