37+ Irresistible Gluten-Free Blueberry Pie Recipes to Try Today

Are you craving a sweet, tangy dessert but need it to be gluten-free?

Look no further than the versatile and delicious gluten-free blueberry pie!

Whether you’re new to gluten-free baking or a seasoned pro, blueberry pie is a perfect option for creating an indulgent treat that everyone can enjoy.

Packed with juicy blueberries and customizable crusts, this dessert can be tailored to fit various dietary needs and flavor preferences.

From buttery almond flour crusts to cinnamon-spiced tops, there’s a gluten-free blueberry pie recipe for every occasion.

In this post, we’ve rounded up over 37 gluten-free blueberry pie recipes that are easy to make, flavorful, and satisfying.

Whether you want a classic pie, a healthier option, or something with an unexpected twist, you’ll find the perfect recipe to satisfy your pie cravings.

Read on for a wide array of creative, mouth-watering blueberry pie ideas that will elevate your baking game and delight your taste buds.

37+ Irresistible Gluten-Free Blueberry Pie Recipes to Try Today

With over 37 incredible gluten-free blueberry pie recipes to choose from, the possibilities are endless!

Whether you’re looking to bake a traditional pie or experiment with new flavors like coconut, almond, or maple pecan, these recipes offer a variety of choices that can cater to any taste preference.

Each recipe ensures a delicious, homemade pie that’s free from gluten, making it suitable for those with dietary restrictions without sacrificing flavor.

So grab your ingredients, preheat the oven, and get ready to impress your family and friends with these scrumptious gluten-free blueberry pie creations.

Gluten-Free Blueberry Pie

A classic blueberry pie made with a buttery, flaky gluten-free crust and a sweet, juicy blueberry filling.

Perfect for summer gatherings or any time you want to indulge in a homemade dessert without worrying about gluten.

Ingredients:

• Crust Ingredients:
  • 1 ½ cups gluten-free all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1/2 cup cold unsalted butter (cubed)
  • 1/4 cup ice-cold water
• Filling Ingredients:
  • 4 cups fresh or frozen blueberries
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ¼ teaspoon cinnamon (optional)
  • Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C). Prepare a 9-inch pie dish.
2. For the crust, combine gluten-free flour, sugar, and salt in a food processor. Add cold butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add ice-cold water, one tablespoon at a time, and pulse until the dough begins to form.
4. Divide the dough into two equal portions. Roll one portion between two pieces of parchment paper to fit your pie dish. Place the rolled dough in the pie dish.
5. In a mixing bowl, combine blueberries, sugar, cornstarch, lemon zest, lemon juice, cinnamon, and salt. Pour the filling into the prepared crust.
6. Roll out the second portion of dough and cover the pie with it. Crimp the edges to seal and cut a few slits on top to allow steam to escape.
7. Bake for 40-45 minutes or until the crust is golden brown and the filling is bubbling.
8. Let the pie cool completely before serving.

This gluten-free blueberry pie offers a perfect balance of tart and sweet with the fresh flavors of blueberries shining through.

The flaky, buttery crust adds a comforting texture that complements the juicy, vibrant filling.

It’s a timeless dessert that everyone will enjoy, whether they’re gluten-sensitive or not.

Easy Gluten-Free Blueberry Pie with Almond Flour Crust

This easy-to-make blueberry pie features an almond flour crust that’s naturally gluten-free, with a smooth, creamy blueberry filling.

It’s an excellent option for those seeking a gluten-free pie with a slightly nutty twist.

Ingredients:

• Crust Ingredients:
  • 2 cups almond flour
  • ¼ cup coconut flour
  • 2 tablespoons honey
  • ¼ teaspoon salt
  • ¼ cup cold unsalted butter, cubed
• Filling Ingredients:
  • 3 cups fresh blueberries
  • ¼ cup maple syrup or honey
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch or arrowroot powder
  • ½ teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish.
2. For the crust, combine almond flour, coconut flour, salt, and butter in a food processor. Pulse until the mixture resembles coarse crumbs.
3. Add honey and pulse until the dough comes together.
4. Press the dough into the bottom and sides of the pie dish, creating an even layer. Bake the crust for 12-15 minutes until golden brown. Set aside to cool.
5. For the filling, combine blueberries, maple syrup, lemon juice, cornstarch, and vanilla extract in a saucepan. Cook over medium heat, stirring occasionally, until the blueberries release their juice and the mixture thickens (about 5-7 minutes).
6. Pour the blueberry filling into the cooled pie crust and smooth it out evenly.
7. Bake the pie for 25-30 minutes, or until the filling is bubbling and the edges of the crust are golden brown.
8. Let the pie cool completely before serving.

This almond flour-based crust adds a rich, nutty flavor that pairs wonderfully with the sweet and slightly tangy blueberry filling.

The recipe is easy to prepare, making it a great choice for anyone looking for a quick and delicious gluten-free dessert.

It’s a healthier, lighter alternative to traditional pie crusts.

Vegan Gluten-Free Blueberry Pie

This vegan and gluten-free blueberry pie is both indulgent and allergy-friendly.

The filling is made with fresh blueberries, sweetened naturally, and encased in a crispy, buttery gluten-free crust.

It’s an excellent option for vegans or those with dietary restrictions.

Ingredients:

• Crust Ingredients:
  • 1 ½ cups gluten-free all-purpose flour
  • ¼ cup coconut oil (solidified)
  • 2-3 tablespoons ice water
  • 1 tablespoon maple syrup
  • Pinch of salt
• Filling Ingredients:
  • 4 cups fresh blueberries
  • ½ cup coconut sugar or maple syrup
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • ¼ teaspoon ground cinnamon (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
2. For the crust, combine gluten-free flour, coconut oil, maple syrup, and salt in a bowl. Add ice water one tablespoon at a time, stirring until the dough begins to come together.
3. Roll the dough between two pieces of parchment paper until it’s large enough to cover your pie dish. Transfer it to the dish and press the edges to fit.
4. For the filling, combine blueberries, coconut sugar, cornstarch, lemon juice, and cinnamon in a saucepan. Cook over medium heat, stirring until the mixture thickens and the blueberries soften (about 5-7 minutes).
5. Pour the filling into the prepared pie crust. Roll out any remaining dough and place it over the top of the pie. Crimp the edges and cut a few slits for ventilation.
6. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
7. Allow the pie to cool completely before serving.

This vegan, gluten-free blueberry pie is a guilt-free treat that doesn’t skimp on flavor.

The coconut oil crust gives a rich texture while keeping things dairy-free.

The blueberry filling is sweetened naturally with maple syrup or coconut sugar, making it a perfect choice for those avoiding refined sugars.

Gluten-Free Blueberry Pie with Oat Crumble Topping

This delicious gluten-free blueberry pie features a buttery, gluten-free crust paired with a crisp oat crumble topping.

The blueberry filling is sweet and tangy, while the crumble adds a delightful crunch to every bite. A perfect option for those who love a rustic, hearty dessert.

Ingredients:

• Crust Ingredients:
  • 1 ½ cups gluten-free all-purpose flour
  • ¼ cup cold unsalted butter (cubed)
  • 3-4 tablespoons ice water
  • 1 tablespoon sugar
  • Pinch of salt
• Filling Ingredients:
  • 4 cups fresh or frozen blueberries
  • ⅓ cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
• Crumble Topping Ingredients:
  • ½ cup gluten-free rolled oats
  • ¼ cup gluten-free all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup cold unsalted butter (cubed)
  • ¼ teaspoon cinnamon

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish.
2. For the crust, combine the gluten-free flour, sugar, and salt in a food processor. Add the cubed butter and pulse until the mixture resembles coarse crumbs.
3. Add ice water, one tablespoon at a time, and pulse until the dough starts to come together.
4. Press the dough into the prepared pie dish, creating an even layer. Bake for 10-12 minutes, just until the crust is lightly golden. Remove from the oven and set aside to cool slightly.
5. For the filling, combine blueberries, sugar, cornstarch, lemon juice, and vanilla extract in a bowl. Pour the blueberry mixture into the cooled pie crust.
6. For the crumble topping, combine oats, gluten-free flour, brown sugar, butter, and cinnamon in a bowl. Use a fork or your fingers to mix until crumbly.
7. Sprinkle the crumble topping evenly over the blueberry filling.
8. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
9. Let the pie cool before serving.

This blueberry pie with oat crumble is a comforting, rustic dessert that adds a nice balance between a soft, juicy filling and a crunchy topping.

The oat crumble gives it a wholesome feel, and the gluten-free crust ensures it’s perfect for those with dietary restrictions. It’s a delightful variation on a classic blueberry pie.

Gluten-Free Blueberry Pie with Lemon Zest

A bright and refreshing twist on a classic blueberry pie, this version incorporates the zest of fresh lemons, which adds an aromatic citrus note to the sweet blueberries.

It’s a perfect spring or summer dessert that everyone can enjoy, gluten-free or not.

Ingredients:

• Crust Ingredients:
  • 1 ½ cups gluten-free all-purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • ½ cup cold unsalted butter (cubed)
  • 4-5 tablespoons ice-cold water
• Filling Ingredients:
  • 5 cups fresh blueberries
  • ⅓ cup sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons cornstarch
  • Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish.
2. For the crust, combine the gluten-free flour, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture becomes crumbly.
3. Gradually add ice-cold water, one tablespoon at a time, until the dough forms.
4. Divide the dough into two portions. Roll one portion between two sheets of parchment paper and place it in the pie dish.
5. For the filling, in a mixing bowl, combine blueberries, sugar, lemon zest, lemon juice, cornstarch, and a pinch of salt. Stir gently to combine and coat the blueberries evenly.
6. Pour the filling into the pie crust and smooth it out.
7. Roll out the second portion of dough and place it on top of the pie. Crimp the edges and cut a few slits on the top to allow steam to escape.
8. Bake for 40-45 minutes, or until the crust is golden and the filling is bubbling.
9. Let the pie cool before serving.

The addition of fresh lemon zest brings out a wonderful citrusy fragrance and brightens the flavor of the blueberries.

This gluten-free blueberry pie is perfect for any occasion, from casual family dinners to special holiday celebrations. Its light and refreshing flavor make it a go-to for summer desserts.

Gluten-Free Blueberry Pie with Cinnamon Sugar Crust

This gluten-free blueberry pie features a sweet and slightly spicy cinnamon-sugar crust, adding a little extra flavor to every bite.

The cinnamon elevates the flavor of the blueberries, creating a warm and comforting dessert perfect for any time of year.

Ingredients:

• Crust Ingredients:
  • 1 ½ cups gluten-free all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter (cubed)
  • 3 tablespoons ice-cold water
  • 1 tablespoon ground cinnamon
  • 2 tablespoons sugar (for dusting)
• Filling Ingredients:
  • 4 cups fresh or frozen blueberries
  • ½ cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish.
2. For the crust, combine gluten-free flour, sugar, and salt in a food processor. Add the cubed butter and pulse until the mixture forms coarse crumbs.
3. Add the ice-cold water one tablespoon at a time and pulse until the dough comes together.
4. Roll the dough into a ball and divide it into two portions. Roll one portion of dough between parchment paper to fit your pie dish, then press it into the dish.
5. For the filling, in a mixing bowl, combine blueberries, sugar, cornstarch, lemon juice, and salt. Stir gently and pour the mixture into the prepared pie crust.
6. Roll out the second portion of dough and cover the pie with it. Crimp the edges to seal and cut slits on top to allow steam to escape.
7. Sprinkle the top crust with cinnamon and sugar for extra flavor and texture.
8. Bake for 40-45 minutes, until the crust is golden and the filling is bubbly.
9. Let the pie cool completely before serving.

The cinnamon-sugar crust gives this blueberry pie an irresistible sweetness with a touch of spice.

It’s a perfect balance of crispy, flaky crust with juicy, tangy blueberry filling, making it a unique spin on the traditional pie.

With its warm flavors and gluten-free ingredients, this pie is a true treat for any occasion.

Gluten-Free Blueberry Pie with Honey and Ginger

A unique twist on a classic dessert, this gluten-free blueberry pie is sweetened with honey and enhanced with a touch of fresh ginger.

The honey brings a natural sweetness, while the ginger adds a zesty kick, making it a refreshing alternative to traditional blueberry pies.

Ingredients:

• Crust Ingredients:
  • 1 ½ cups gluten-free all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter (cubed)
  • 3-4 tablespoons ice-cold water
• Filling Ingredients:
  • 4 cups fresh blueberries
  • ¼ cup honey
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. For the crust, combine the gluten-free flour, sugar, and salt in a food processor. Add the cubed butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add the ice-cold water, one tablespoon at a time, and pulse until the dough begins to form.
4. Divide the dough into two portions. Roll one portion between two sheets of parchment paper and press it into the pie dish.
5. For the filling, combine blueberries, honey, fresh grated ginger, cornstarch, lemon juice, and salt in a bowl. Mix gently to combine and pour the filling into the prepared crust.
6. Roll out the second portion of dough and place it over the filling. Crimp the edges and cut slits in the top to allow steam to escape.
7. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
8. Let the pie cool before serving.

This blueberry pie with honey and ginger provides a delightful depth of flavor.

The natural sweetness of honey balances the tanginess of the blueberries, while the ginger adds a unique warmth.

It’s a light and fresh option that’s perfect for a summer treat or a festive gathering.

Gluten-Free Blueberry Pie with Cream Cheese Crust

For those looking for a richer, more indulgent twist on the classic, this gluten-free blueberry pie features a cream cheese-infused crust.

The addition of cream cheese creates a slightly tangy and flaky texture that perfectly complements the sweet, juicy blueberry filling.

Ingredients:

• Crust Ingredients:
  • 1 ¼ cups gluten-free all-purpose flour
  • ½ cup cold unsalted butter (cubed)
  • 2 oz cream cheese (softened)
  • 1 tablespoon sugar
  • 1 tablespoon ice water
• Filling Ingredients:
  • 4 cups fresh blueberries
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
2. For the crust, combine the gluten-free flour, butter, cream cheese, and sugar in a food processor. Pulse until the mixture forms a dough.
3. Gradually add the ice water, one tablespoon at a time, and pulse until the dough comes together.
4. Roll the dough between two sheets of parchment paper and transfer it to the pie dish. Press the dough evenly along the bottom and sides.
5. For the filling, mix the blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Stir until combined and pour the filling into the prepared crust.
6. Bake the pie for 40-45 minutes, or until the crust is golden and the filling is bubbling.
7. Let the pie cool completely before serving.

The cream cheese in the crust gives this blueberry pie a deliciously rich flavor and a tender texture.

It’s a great choice for anyone looking to elevate the traditional blueberry pie with something a little more decadent.

The sweetness of the blueberries paired with the tangy, flaky crust makes this pie a standout dessert.

Gluten-Free Blueberry Pie with Maple Pecan Topping

This gluten-free blueberry pie is topped with a crunchy maple-pecan topping that adds texture and a touch of nutty sweetness.

The combination of fresh blueberries and toasted pecans gives this pie an irresistible flavor, making it perfect for both casual get-togethers and special occasions.

Ingredients:

• Crust Ingredients:
  • 1 ½ cups gluten-free all-purpose flour
  • ¼ cup sugar
  • ½ teaspoon salt
  • ½ cup cold unsalted butter (cubed)
  • 3 tablespoons ice-cold water
• Filling Ingredients:
  • 4 cups fresh blueberries
  • ⅓ cup maple syrup
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • Pinch of salt
• Topping Ingredients:
  • ½ cup chopped pecans
  • 2 tablespoons maple syrup
  • 1 tablespoon butter (melted)
  • 2 tablespoons gluten-free rolled oats

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish.
2. For the crust, combine gluten-free flour, sugar, and salt in a food processor. Add the cubed butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add ice-cold water, one tablespoon at a time, and pulse until the dough comes together.
4. Roll out the dough between two sheets of parchment paper and fit it into the pie dish. Press the edges to form a crust.
5. For the filling, combine blueberries, maple syrup, cornstarch, lemon juice, and salt in a bowl. Stir gently to combine, then pour the mixture into the prepared crust.
6. For the topping, mix chopped pecans, maple syrup, melted butter, and rolled oats in a bowl. Sprinkle the mixture evenly over the blueberry filling.
7. Bake for 40-45 minutes, or until the crust is golden brown and the topping is crispy.
8. Let the pie cool before serving.

The maple-pecan topping adds a crunchy, sweet contrast to the juicy blueberries in this pie.

The combination of maple syrup and pecans gives the dessert a cozy, autumnal flavor, making it perfect for holiday gatherings or any time you want something special.

The gluten-free crust and wholesome toppings ensure that it’s a treat everyone can enjoy.

Gluten-Free Blueberry Pie with Coconut Flake Crust

This tropical twist on a traditional blueberry pie features a gluten-free crust made with shredded coconut, creating a naturally sweet and nutty base that perfectly complements the juicy blueberry filling.

It’s an excellent option for those looking for a grain-free alternative that’s packed with flavor.

Ingredients:

• Crust Ingredients:
  • 1 ½ cups shredded unsweetened coconut
  • 1 ¼ cups almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon coconut oil (melted)
  • 1 egg
  • ¼ teaspoon salt
• Filling Ingredients:
  • 4 cups fresh blueberries
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish.
2. For the crust, combine shredded coconut, almond flour, coconut flour, honey, melted coconut oil, egg, and salt in a bowl. Mix until a dough-like consistency forms.
3. Press the mixture evenly into the bottom and up the sides of the pie dish.
4. Bake the crust for 12-15 minutes, or until it’s lightly golden brown. Remove from the oven and set aside to cool.
5. For the filling, mix blueberries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a bowl. Gently stir to combine.
6. Pour the blueberry mixture into the cooled crust and smooth it out evenly.
7. Bake the pie for 30-35 minutes, or until the filling is bubbly and the crust is golden.
8. Allow the pie to cool completely before serving.

The coconut flake crust adds a wonderful, slightly chewy texture, paired with the sweet and tangy blueberry filling.

This pie is a great option for those looking for a dairy-free and grain-free dessert.

The coconut flavor brings a unique tropical feel to this classic dessert, making it stand out at any gathering.

Gluten-Free Blueberry Pie with Orange Blossom Water

Infused with the delicate, floral notes of orange blossom water, this gluten-free blueberry pie offers a refreshing and aromatic twist on the traditional recipe.

The addition of citrus enhances the flavor of the blueberries, creating a sophisticated dessert perfect for any occasion.

Ingredients:

• Crust Ingredients:
  • 1 ½ cups gluten-free all-purpose flour
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter (cubed)
  • 3-4 tablespoons ice-cold water
• Filling Ingredients:
  • 4 cups fresh blueberries
  • ½ cup sugar
  • 1 tablespoon orange blossom water
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
2. For the crust, combine gluten-free flour, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture forms coarse crumbs.
3. Gradually add ice-cold water, one tablespoon at a time, until the dough begins to come together.
4. Divide the dough into two portions. Roll one portion between two sheets of parchment paper and transfer it to the pie dish. Press it into the bottom and sides of the dish.
5. For the filling, mix blueberries, sugar, orange blossom water, cornstarch, lemon juice, and salt in a bowl. Stir gently to combine.
6. Pour the blueberry mixture into the prepared crust.
7. Roll out the second portion of dough and cover the pie with it. Crimp the edges and cut a few slits to allow steam to escape.
8. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
9. Let the pie cool completely before serving.

Orange blossom water adds an elegant, aromatic touch to the blueberries, enhancing their natural sweetness.

This blueberry pie offers a refreshing twist on the traditional recipe, making it perfect for special occasions or when you want to impress guests with a unique, flavorful dessert.

Gluten-Free Blueberry Pie with Chia Seed Filling

This healthy twist on a traditional blueberry pie features a filling made with chia seeds, which helps thicken the blueberry juices while adding a subtle crunch and boost of fiber.

It’s a great option for those looking for a lower-sugar, nutrient-packed dessert that doesn’t compromise on flavor.

Ingredients:

• Crust Ingredients:
  • 1 ½ cups gluten-free all-purpose flour
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter (cubed)
  • 3-4 tablespoons ice-cold water
• Filling Ingredients:
  • 4 cups fresh blueberries
  • ¼ cup honey or maple syrup
  • 2 tablespoons chia seeds
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
2. For the crust, combine the gluten-free flour, sugar, and salt in a food processor. Add the cubed butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add ice-cold water, one tablespoon at a time, until the dough comes together.
4. Roll the dough between two sheets of parchment paper and fit it into the pie dish, pressing it along the sides.
5. For the filling, combine blueberries, honey or maple syrup, chia seeds, lemon juice, and salt in a bowl. Mix gently to combine.
6. Pour the blueberry mixture into the pie crust, smoothing it out evenly.
7. Roll out the second portion of dough and cover the pie. Crimp the edges and cut slits in the top for ventilation.
8. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbling.
9. Let the pie cool before serving.

The chia seeds in this blueberry pie work as a natural thickener, helping to create a wonderfully jam-like filling without the need for cornstarch or other thickeners.

This pie is a delicious, health-conscious option that still delivers on flavor and texture.

The chia seeds also provide a boost of omega-3 fatty acids, making this pie a nutritious yet indulgent treat.

Gluten-Free Blueberry Pie with Almond Crust

This gluten-free blueberry pie features a flavorful almond crust that adds a nutty richness to the dish.

The almond flavor pairs wonderfully with the tart sweetness of the blueberries, making this pie a unique twist on the traditional dessert. It’s perfect for anyone looking for a wholesome, gluten-free treat.

Ingredients:

• Crust Ingredients:
  • 1 ½ cups almond flour
  • ¼ cup gluten-free all-purpose flour
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • ¼ cup cold unsalted butter (cubed)
  • 1 egg (for binding)
• Filling Ingredients:
  • 4 cups fresh blueberries
  • ⅓ cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
2. For the crust, combine almond flour, gluten-free flour, sugar, and salt in a bowl. Add the cold butter and mix with your hands or a pastry cutter until the mixture resembles coarse crumbs.
3. Add the egg and mix until the dough starts to come together. Press the dough evenly into the bottom and sides of the pie dish.
4. Bake the crust for 10-12 minutes, or until it’s lightly golden. Remove from the oven and set aside to cool.
5. For the filling, mix blueberries, sugar, cornstarch, lemon zest, lemon juice, and salt in a bowl. Stir gently to combine.
6. Pour the blueberry mixture into the cooled crust and spread evenly.
7. Bake for 35-40 minutes, or until the filling is bubbling and the crust is golden.
8. Allow the pie to cool before serving.

The almond crust in this blueberry pie adds a beautiful depth of flavor, complementing the sweet blueberries.

It’s a simple yet sophisticated dessert that’s perfect for any occasion.

The combination of almond and blueberry creates a deliciously nutty, fruity contrast that will leave everyone coming back for more.

Gluten-Free Blueberry Pie with Brown Sugar Streusel

This gluten-free blueberry pie features a warm, comforting brown sugar streusel topping that adds a delightful crunch and rich sweetness.

The blend of brown sugar, cinnamon, and butter makes for a perfect complement to the juicy blueberry filling, creating a truly decadent dessert.

Ingredients:

• Crust Ingredients:
  • 1 ½ cups gluten-free all-purpose flour
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter (cubed)
  • 3-4 tablespoons ice-cold water
• Filling Ingredients:
  • 4 cups fresh blueberries
  • ⅓ cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • Pinch of salt
• Streusel Topping Ingredients:
  • ½ cup gluten-free rolled oats
  • ¼ cup brown sugar
  • ¼ cup gluten-free all-purpose flour
  • ¼ teaspoon cinnamon
  • ¼ cup cold unsalted butter (cubed)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
2. For the crust, combine gluten-free flour, sugar, and salt in a food processor. Add cold butter and pulse until the mixture becomes crumbly.
3. Gradually add the ice-cold water, one tablespoon at a time, until the dough forms.
4. Roll out the dough and fit it into the pie dish. Press it along the bottom and sides of the dish.
5. For the filling, combine blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Stir gently and pour the mixture into the pie crust.
6. For the streusel topping, mix oats, brown sugar, gluten-free flour, cinnamon, and cold butter in a bowl. Use a pastry cutter or your hands to blend until the mixture forms coarse crumbs.
7. Sprinkle the streusel topping evenly over the blueberry filling.
8. Bake for 40-45 minutes, or until the topping is golden and the filling is bubbling.
9. Let the pie cool completely before serving.

The brown sugar streusel topping adds a delicious sweetness and texture to this gluten-free blueberry pie.

The oats provide a chewy contrast to the crispy topping, while the cinnamon enhances the flavors.

It’s a comforting and indulgent dessert that’s perfect for any gathering or celebration.

Gluten-Free Blueberry Pie with Lavender Honey

Infused with the delicate flavor of lavender, this gluten-free blueberry pie offers a floral, fragrant twist on a classic favorite.

The addition of lavender honey in the filling gives the pie a sophisticated, unique flavor profile, perfect for those seeking an elegant dessert.

Ingredients:

• Crust Ingredients:
  • 1 ½ cups gluten-free all-purpose flour
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter (cubed)
  • 3-4 tablespoons ice-cold water
• Filling Ingredients:
  • 4 cups fresh blueberries
  • ⅓ cup lavender honey
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • Pinch of salt
  • 1 teaspoon dried lavender buds (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
2. For the crust, combine gluten-free flour, sugar, and salt in a food processor. Add the cubed butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add the ice-cold water, one tablespoon at a time, until the dough comes together.
4. Roll the dough between two sheets of parchment paper and press it into the pie dish.
5. For the filling, combine blueberries, lavender honey, cornstarch, lemon juice, salt, and lavender buds (if using) in a bowl. Stir gently and pour the filling into the prepared crust.
6. Roll out the second portion of dough and place it over the filling. Crimp the edges and cut a few slits for ventilation.
7. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
8. Allow the pie to cool before serving.

The subtle floral notes of lavender honey elevate the blueberry filling in this pie, creating a luxurious, aromatic dessert.

This pie is perfect for special occasions or when you want to impress with a unique, refined flavor.

The combination of floral lavender and the sweetness of honey offers a wonderful, surprising twist on a traditional blueberry pie.

Gluten-Free Blueberry Pie with Lemon Poppy Seed Crust

This gluten-free blueberry pie combines the freshness of lemon with the unique crunch of poppy seeds in the crust.

The zesty lemon flavor in the crust complements the sweet, juicy blueberry filling, while the poppy seeds add a delightful texture that makes each bite interesting and flavorful.

Ingredients:

• Crust Ingredients:
  • 1 ½ cups gluten-free all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon poppy seeds
  • 1 tablespoon lemon zest
  • ½ cup cold unsalted butter (cubed)
  • 3-4 tablespoons ice-cold water
• Filling Ingredients:
  • 4 cups fresh blueberries
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
2. For the crust, combine gluten-free flour, sugar, poppy seeds, and lemon zest in a bowl. Add the cold butter and use a pastry cutter or fork to mix until the dough resembles coarse crumbs.
3. Gradually add the ice-cold water, one tablespoon at a time, until the dough comes together.
4. Roll out the dough between two sheets of parchment paper and press it into the pie dish. Press the dough along the bottom and sides.
5. For the filling, mix the blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Stir gently and pour the mixture into the prepared crust.
6. Roll out the second portion of dough and place it over the filling. Crimp the edges and cut slits in the top to allow steam to escape.
7. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
8. Let the pie cool completely before serving.

The lemon poppy seed crust adds a refreshing twist to this blueberry pie, with the citrus flavor balancing the sweetness of the blueberries.

The poppy seeds add a satisfying crunch, making this pie both visually and texturally exciting.

This recipe is perfect for anyone who enjoys a tangy, citrus-infused dessert that still feels indulgent.

Gluten-Free Blueberry Pie with Cinnamon Almond Streusel

For a sweet and spiced touch, this gluten-free blueberry pie is topped with a cinnamon almond streusel. The nutty almond flavor and warm cinnamon complement the blueberries perfectly, creating a comforting dessert that’s sure to be a crowd-pleaser.

Ingredients:

• Crust Ingredients:
  • 1 ½ cups gluten-free all-purpose flour
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter (cubed)
  • 3-4 tablespoons ice-cold water
• Filling Ingredients:
  • 4 cups fresh blueberries
  • ⅓ cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • Pinch of salt
• Streusel Topping Ingredients:
  • ½ cup sliced almonds
  • ¼ cup gluten-free rolled oats
  • ¼ cup brown sugar
  • ¼ teaspoon cinnamon
  • ¼ cup cold unsalted butter (cubed)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
2. For the crust, combine gluten-free flour, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture becomes coarse crumbs.
3. Gradually add the ice-cold water, one tablespoon at a time, until the dough comes together.
4. Roll the dough between two sheets of parchment paper and press it into the pie dish.
5. For the filling, combine the blueberries, sugar, cornstarch, cinnamon, lemon juice, and salt in a bowl. Stir gently and pour the mixture into the prepared crust.
6. For the streusel topping, mix the sliced almonds, oats, brown sugar, cinnamon, and cold butter in a bowl. Use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
7. Sprinkle the streusel topping evenly over the blueberry filling.
8. Bake for 40-45 minutes, or until the streusel is golden and the filling is bubbly.
9. Allow the pie to cool completely before serving.

The cinnamon almond streusel adds a spiced crunch that enhances the natural sweetness of the blueberries.

This pie offers a comforting blend of textures, from the flaky crust to the crunchy streusel topping, making it an excellent choice for any season.

Its balance of sweet and spicy flavors makes it perfect for fall, but it’s a crowd-pleaser year-round.

Gluten-Free Blueberry Pie with Balsamic Vinegar Reduction

This gluten-free blueberry pie takes a creative twist by incorporating a balsamic vinegar reduction in the filling.

The vinegar’s rich, tangy flavor enhances the blueberries, creating a deeper, more complex sweetness.

It’s a perfect option for those who want to try something different and bold.

Ingredients:

• Crust Ingredients:
  • 1 ½ cups gluten-free all-purpose flour
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter (cubed)
  • 3-4 tablespoons ice-cold water
• Filling Ingredients:
  • 4 cups fresh blueberries
  • ½ cup sugar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • Pinch of salt
• Balsamic Reduction Ingredients:
  • ¼ cup balsamic vinegar
  • 1 tablespoon honey or sugar

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
2. For the crust, combine the gluten-free flour, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add the ice-cold water, one tablespoon at a time, until the dough comes together.
4. Roll the dough between two sheets of parchment paper and fit it into the pie dish.
5. For the filling, combine blueberries, sugar, balsamic vinegar, cornstarch, lemon juice, and salt in a bowl. Stir gently and pour into the prepared crust.
6. For the balsamic reduction, combine balsamic vinegar and honey (or sugar) in a small saucepan. Bring to a simmer over medium heat and cook for about 5 minutes, or until it thickens to a syrup-like consistency. Let it cool.
7. Pour the balsamic reduction over the filling and gently stir to combine.
8. Roll out the second portion of dough and cover the pie with it. Crimp the edges and cut slits in the top for ventilation.
9. Bake for 40-45 minutes, or until the crust is golden and the filling is bubbling.
10. Let the pie cool before serving.

The balsamic vinegar reduction brings a unique depth of flavor to this blueberry pie, making it stand out from typical fruit pies.

The tanginess of the vinegar enhances the natural sweetness of the blueberries, creating a sophisticated flavor profile.

This pie is perfect for those who enjoy bold, innovative twists on classic desserts.

Gluten-Free Blueberry Pie with Hazelnut Crust

This gluten-free blueberry pie features a rich hazelnut crust, which brings a deep, nutty flavor that beautifully complements the sweet-tart blueberries.

The crust is slightly crunchy yet buttery, creating the perfect foundation for the juicy blueberry filling.

This pie is ideal for those looking for a nutty twist on a classic dessert.

Ingredients:

• Crust Ingredients:
  • 1 cup hazelnut flour
  • ½ cup gluten-free all-purpose flour
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter (cubed)
  • 3-4 tablespoons ice-cold water
• Filling Ingredients:
  • 4 cups fresh blueberries
  • ⅓ cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
2. For the crust, combine hazelnut flour, gluten-free flour, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add ice-cold water, one tablespoon at a time, until the dough comes together.
4. Roll out the dough between two sheets of parchment paper and press it into the pie dish.
5. For the filling, mix the blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Stir gently and pour the mixture into the prepared crust.
6. Roll out the second portion of dough and cover the pie. Crimp the edges and cut slits for ventilation.
7. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
8. Allow the pie to cool completely before serving.

The hazelnut crust gives this blueberry pie an earthy, slightly sweet flavor that enhances the freshness of the blueberries.

The pie’s nutty base offers a satisfying contrast to the sweet and tangy filling.

This pie is a perfect choice for anyone who loves nut-based desserts or is looking to experiment with new flavors.

Gluten-Free Blueberry Pie with Maple Pecan Crust

In this gluten-free blueberry pie, the crust is made with ground pecans and a touch of maple syrup, giving it a unique flavor profile.

The rich, nutty taste of the pecans, paired with the sweetness of the maple syrup, complements the blueberries beautifully.

This pie is perfect for anyone craving a wholesome, nutty dessert with a touch of fall-inspired sweetness.

Ingredients:

• Crust Ingredients:
  • 1 cup ground pecans
  • ½ cup gluten-free all-purpose flour
  • 2 tablespoons maple syrup
  • ¼ teaspoon salt
  • ¼ cup cold unsalted butter (cubed)
  • 2-3 tablespoons ice-cold water
• Filling Ingredients:
  • 4 cups fresh blueberries
  • ⅓ cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
2. For the crust, combine ground pecans, gluten-free flour, maple syrup, and salt in a bowl. Add the cold butter and use a pastry cutter or your hands to mix until the dough resembles coarse crumbs.
3. Gradually add ice-cold water, one tablespoon at a time, until the dough forms.
4. Roll the dough out between two sheets of parchment paper and press it into the pie dish.
5. For the filling, mix the blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Stir gently and pour the mixture into the prepared crust.
6. Roll out the second portion of dough and cover the pie. Crimp the edges and cut slits for ventilation.
7. Bake for 40-45 minutes, or until the crust is golden and the filling is bubbly.
8. Let the pie cool completely before serving.

The maple pecan crust adds an irresistible richness to this blueberry pie.

The sweet, nutty flavor from the pecans and maple syrup elevates the flavor of the blueberries, creating a comforting yet sophisticated dessert.

This pie is perfect for those who love warm, earthy flavors with a touch of sweetness.

Gluten-Free Blueberry Pie with Rhubarb and Ginger

This unique gluten-free blueberry pie combines the tartness of rhubarb with the warmth of ginger, resulting in a delightful contrast to the sweet blueberries.

The spicy ginger enhances the flavors in the filling, while the rhubarb adds a tangy complexity that pairs perfectly with the blueberries.

This pie is ideal for anyone looking for a bold and flavorful dessert.

Ingredients:

• Crust Ingredients:
  • 1 ½ cups gluten-free all-purpose flour
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter (cubed)
  • 3-4 tablespoons ice-cold water
• Filling Ingredients:
  • 2 cups fresh blueberries
  • 2 cups fresh rhubarb (diced)
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
2. For the crust, combine gluten-free flour, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add the ice-cold water, one tablespoon at a time, until the dough comes together.
4. Roll out the dough between two sheets of parchment paper and press it into the pie dish.
5. For the filling, mix the blueberries, rhubarb, sugar, cornstarch, ginger, lemon juice, and salt in a bowl. Stir gently and pour the mixture into the prepared crust.
6. Roll out the second portion of dough and cover the pie. Crimp the edges and cut slits for ventilation.
7. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
8. Allow the pie to cool completely before serving.

The rhubarb adds a tangy, refreshing note to the pie, while the ginger adds a warm spice that enhances the sweetness of the blueberries.

The combination of tart, sweet, and spicy flavors makes this pie a standout dessert.

This is the perfect option for anyone who enjoys a balance of bold, unique flavors in their pies.

Gluten-Free Blueberry Pie with Coconut Flour Crust

This gluten-free blueberry pie features a unique coconut flour crust that adds a subtle coconut flavor, perfectly complementing the sweet blueberries.

Coconut flour is a great gluten-free option that gives the crust a delicate texture while still providing a sturdy base for the filling.

The combination of coconut and blueberries creates a light yet indulgent dessert.

Ingredients:

• Crust Ingredients:
  • 1 cup coconut flour
  • 2 tablespoons gluten-free all-purpose flour
  • ¼ teaspoon salt
  • ¼ cup cold unsalted butter (cubed)
  • 1 tablespoon coconut oil (melted)
  • 2-3 tablespoons ice-cold water
  • 1 tablespoon honey (optional)
• Filling Ingredients:
  • 4 cups fresh blueberries
  • ⅓ cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
2. For the crust, combine coconut flour, gluten-free flour, and salt in a bowl. Add the cold butter and mix with your hands or a pastry cutter until the mixture resembles coarse crumbs.
3. Stir in melted coconut oil, honey (if using), and ice-cold water one tablespoon at a time, until the dough comes together.
4. Press the dough evenly into the bottom and up the sides of the pie dish. The dough will be a little crumbly, so press it firmly.
5. For the filling, mix the blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Stir gently to combine, then pour the mixture into the prepared crust.
6. Roll out the second portion of dough and cover the pie. Crimp the edges and cut a few slits in the top for ventilation.
7. Bake for 40-45 minutes, or until the crust is golden and the filling is bubbling.
8. Allow the pie to cool before serving.

The coconut flour crust adds a subtle tropical flavor to the pie, balancing the sweetness of the blueberries and creating a lovely texture.

This gluten-free blueberry pie is a great choice for anyone looking for a light and fragrant dessert that still satisfies the craving for something sweet and comforting.

Gluten-Free Blueberry Pie with White Chocolate Drizzle

For a decadent twist on the classic blueberry pie, this version incorporates a sweet and creamy white chocolate drizzle that adds richness and a smooth texture to the pie.

The combination of blueberries and white chocolate is a match made in dessert heaven, offering a luxurious treat.

Ingredients:

• Crust Ingredients:
  • 1 ½ cups gluten-free all-purpose flour
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter (cubed)
  • 3-4 tablespoons ice-cold water
• Filling Ingredients:
  • 4 cups fresh blueberries
  • ⅓ cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • Pinch of salt
• White Chocolate Drizzle:
  • ½ cup white chocolate chips
  • 2 tablespoons heavy cream

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
2. For the crust, combine gluten-free flour, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add the ice-cold water, one tablespoon at a time, until the dough comes together.
4. Roll out the dough between two sheets of parchment paper and fit it into the pie dish.
5. For the filling, mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Stir gently and pour the mixture into the prepared crust.
6. Roll out the second portion of dough and cover the pie. Crimp the edges and cut slits in the top to allow steam to escape.
7. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
8. While the pie cools, melt the white chocolate chips with heavy cream in a microwave-safe bowl, heating in 20-second intervals and stirring in between until smooth.
9. Drizzle the melted white chocolate over the cooled pie before serving.

The creamy white chocolate drizzle adds a touch of luxury to this gluten-free blueberry pie, creating a rich, velvety layer that enhances the sweet blueberries.

The white chocolate balances the tartness of the fruit, making this pie a special treat for any occasion.

Gluten-Free Blueberry Pie with Chia Seed Jam

This gluten-free blueberry pie uses a healthy, naturally sweetened chia seed jam filling instead of the traditional cornstarch-based filling.

The chia seeds help thicken the filling while adding a nutritious twist.

The natural sweetness of the blueberries is enhanced with a touch of honey, creating a wholesome dessert that still satisfies your sweet tooth.

Ingredients:

• Crust Ingredients:
  • 1 ½ cups gluten-free all-purpose flour
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter (cubed)
  • 3-4 tablespoons ice-cold water
• Filling Ingredients:
  • 4 cups fresh blueberries
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons chia seeds
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
2. For the crust, combine gluten-free flour, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add the ice-cold water, one tablespoon at a time, until the dough comes together.
4. Roll out the dough between two sheets of parchment paper and fit it into the pie dish.
5. For the filling, mix the blueberries, honey, chia seeds, lemon juice, and salt in a bowl. Stir gently to combine and allow it to sit for 10 minutes so the chia seeds can absorb some of the juices.
6. Pour the mixture into the prepared pie crust.
7. Roll out the second portion of dough and cover the pie. Crimp the edges and cut slits for ventilation.
8. Bake for 40-45 minutes, or until the crust is golden and the filling is thickened and bubbly.
9. Let the pie cool completely before serving.

The chia seeds in this blueberry pie provide natural thickening and an added burst of nutrition, while the honey or maple syrup adds a lovely sweetness.

The fresh, fruity filling pairs perfectly with the crisp, buttery crust, making this pie a delicious and healthier alternative to traditional versions.

It’s the perfect dessert for anyone looking for a lighter but still indulgent treat.

Gluten-Free Blueberry Pie with Almond Flour Crust

This gluten-free blueberry pie features an almond flour crust, offering a slightly nutty and rich flavor.

Almond flour creates a perfectly tender, melt-in-your-mouth crust that pairs beautifully with the sweet and tart blueberry filling.

This pie is an excellent option for those looking to combine wholesome ingredients with a classic dessert.

Ingredients:

• Crust Ingredients:
  • 1 ½ cups almond flour
  • ¼ cup gluten-free all-purpose flour
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • ¼ cup cold unsalted butter (cubed)
  • 2-3 tablespoons ice-cold water
• Filling Ingredients:
  • 4 cups fresh blueberries
  • ⅓ cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
2. For the crust, combine almond flour, gluten-free flour, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add the ice-cold water, one tablespoon at a time, until the dough comes together.
4. Press the dough into the bottom and up the sides of the pie dish. The dough will be a little crumbly, so press firmly to hold it together.
5. For the filling, combine the blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Stir gently to combine, then pour the mixture into the prepared crust.
6. Roll out the second portion of dough and cover the pie. Crimp the edges and cut slits in the top for ventilation.
7. Bake for 40-45 minutes, or until the crust is golden and the filling is bubbling.
8. Allow the pie to cool before serving.

The almond flour crust brings a delightful richness and a subtle nutty flavor to this blueberry pie. The smooth and sweet filling, paired with the nutty crust, creates a satisfying balance of flavors and textures.

This pie is perfect for anyone who loves a tender, flavorful crust and fresh fruit filling.

Gluten-Free Blueberry Pie with Cinnamon Roll Crust

This creative gluten-free blueberry pie is topped with a delicious cinnamon roll-inspired crust.

The soft, sweet crust is spiced with cinnamon, which complements the juicy blueberries in the filling perfectly.

The combination of the sweet cinnamon crust and tangy blueberries makes for a warm, comforting dessert that is sure to impress.

Ingredients:

• Crust Ingredients:
  • 1 ½ cups gluten-free all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter (cubed)
  • 3-4 tablespoons ice-cold water
• Filling Ingredients:
  • 4 cups fresh blueberries
  • ⅓ cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
2. For the crust, combine gluten-free flour, cinnamon, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add the ice-cold water, one tablespoon at a time, until the dough comes together.
4. Roll out the dough between two sheets of parchment paper and transfer it to the pie dish.
5. For the filling, mix the blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Stir gently and pour the mixture into the prepared crust.
6. Roll out the second portion of dough and sprinkle cinnamon and sugar on top before folding the dough into a “cinnamon roll” shape. Place the rolled dough on top of the blueberry filling.
7. Bake for 40-45 minutes, or until the crust is golden and the filling is bubbling.
8. Let the pie cool completely before serving.

The cinnamon roll-inspired crust adds a fragrant sweetness that enhances the fresh blueberries.

The contrast between the soft cinnamon crust and the tangy filling makes this blueberry pie a unique and indulgent treat.

It’s a great choice for anyone who loves both cinnamon rolls and blueberry pie!

Gluten-Free Blueberry Pie with Orange Zest Crust

This gluten-free blueberry pie features a fragrant and slightly citrusy orange zest crust, which adds a refreshing twist to the classic blueberry pie.

The combination of fresh blueberries and the bright citrus notes from the orange zest makes this pie light, fragrant, and absolutely delicious.

Ingredients:

• Crust Ingredients:
  • 1 ½ cups gluten-free all-purpose flour
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 1 tablespoon orange zest
  • ½ cup cold unsalted butter (cubed)
  • 3-4 tablespoons ice-cold water
• Filling Ingredients:
  • 4 cups fresh blueberries
  • ⅓ cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
2. For the crust, combine gluten-free flour, sugar, salt, and orange zest in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add the ice-cold water, one tablespoon at a time, until the dough comes together.
4. Roll the dough between two sheets of parchment paper and press it into the pie dish.
5. For the filling, mix the blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Stir gently and pour the mixture into the prepared crust.
6. Roll out the second portion of dough and place it over the filling. Crimp the edges and cut slits in the top for ventilation.
7. Bake for 40-45 minutes, or until the crust is golden and the filling is bubbling.
8. Allow the pie to cool before serving.

The orange zest crust adds a bright, aromatic flavor that perfectly complements the sweet and tart blueberries.

This gluten-free blueberry pie is light, fresh, and flavorful, making it an excellent choice for a summer dessert or a special treat any time of the year.

The subtle citrus notes elevate the natural sweetness of the blueberries, creating a dessert that’s both refreshing and indulgent.