Save this Recipe

Add To Cookbook Clone Add to Grocery List

Share This Recipe

Featured in Cookbooks

Gluten Free Blueberry Pie

A delicious and flaky gluten-free crust that can easily be made casein free with a butter substitute that I used in the recipe! It's delicious and not too sweet.

Yield: 8-9 servings

I purchased a gluten free pie crust mix, because gluten free baking requires the use of such specific ingredients that are hard to purchase on their own.
I used a box of
The Gluten Free Pantry's Perfect Pie Crust Mix
1
16 oz bag of frozen blueberries
½
TBSP cinnamon
½
cup white sugar
4
TBSP butter
3
TBSP rice flour
For Crust
8
oz vegan shortening (I prefer Earth Balance)
1
stick of butter (can be substituted with vegan shortening/butter)
3
TBSP sugar
1 ½
TBSP Cinnamon
Pinch of Salt

For the filling, I simply mixed all the ingredients in a large bowl. I used frozen blueberries in this pie; to defrost them I put them in a bowl and soaked them in warm water for about a minute. I left about ⅛–¼ cup water in the bowl of defrosted blueberries, then I used it as a base to make a jelly type sauce for the blueberry filling (adding a few tbsps of rice flour to thicken it).

As far as the mix goes, I didn't add the 10 oz of butter and shortening. Instead, I added 8 oz of butter, 8 oz of vegan shortening and 1 TBSP canola oil . I even added a bit more sugar and a few sprinkles of cinnamon in the dough for flavor, I think next time I might add some grated lemon peel…this mix is nice because you can be creative with it!