Lots of people save their pie baking for the holidays, but let me tell you if you aren't making fruit pies in the Summer you're definitely missing out. This delicious gluten-free blueberry pie is worth turning on the oven for.

Fresh, juicy blueberries with a hint of lemon are topped with crunchy crumble topping and wrapped in my perfect flaky pie crust. Add a scoop of vanilla ice cream for the ultimate Summer dessert! The filling cooks up to the perfect consistency, so you don't get blueberries spilling all over your plate when you slice it. I just know this will become your go-to blueberry pie recipe.

A slice of blueberry crumble pie being lifted from a pie plate.

If you're celebrating blueberry season, you should also try my apple blueberry pie, this tasty peach blueberry pie, or my very popular strawberry blueberry pie.

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Ingredient Notes
Substitutions & Variations
How to make a Blueberry Crumble Pie
Expert Tip
Storage
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Recipe

Ingredient Notes

This easy blueberry pie recipe uses a handful of simple ingredients that can be found in any grocery store.

It is both gluten free and dairy free as written and can easily be made vegan by omitting the egg wash.

Ingredients for a blueberry crumble pie sitting on a white countertop.

Gluten Free Oats - I use old fashioned rolled oats for my crumble topping. If you're following a gluten free diet, make sure to buy certified gluten free oats since this is an ingredient that is commonly contaminated with gluten during processing. I like Bob's Red Mill brand.
Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 flour blend for most of my recipes. If you're not gluten free, regular all purpose flour will work fine. The measurement is the same.
Vegan Butter - I use Country Crock plant butter or Miyokos plant butter for all of my recipes. If you're not dairy free, regular unsalted butter will work fine too. The measurement is the same.
Fresh Blueberries - I really recommend making this pie with fresh blueberries to get the perfect filling consistency. Frozen blueberries will usually add moisture to the filling making it runny if you don't make other changes to the recipe. Of course, fresh blueberries have the best flavor when they're in season, but they are available year round in most grocery stores.

See recipe card for full ingredient list and quantities.

Substitutions & Variations

Not Dairy Free - use regular unsalted butter in place of the vegan butter.
Not Gluten Free - use old fashioned oats and all-purpose flour in place of the gluten free ingredients.
No Cornstarch - If you're avoiding corn, you can replace cornstarch with arrowroot powder or tapioca starch. I would recommend reducing the starch to just ¼ cup if you use an alternate ingredient.
Double Crust pie - If you prefer a top crust to a crumble topping, there is no change to the bake time. Make sure to cut vent holes or use a lattice top to allow space for the pie filling to settle during baking.
No homemade pie crust - To make this recipe even easier, use your favorite frozen pie crust - gluten free or regular in place of my recipe.

How to make a Blueberry Crumble Pie

This blueberry pie filling is very easy to prepare. If you're using a homemade pie crust, make the pie dough ahead of time, line your pie plate and freeze it until the filling is ready.

Oats, flour, brown sugar, salt and butter combined in a small bowl.

STEP 1: Combine the oats, flour, light brown sugar, salt and cold butter in a small bowl. Use your hands or a fork to cut the butter into the dry ingredients until it appears crumbly.

Place the crumble topping in the refrigerator while you prepare the blueberry filling.

A large mixing bowl filled with blueberries and dry ingredients.

STEP 2: To prepare the filling, combine the fresh berries, brown sugar, cornstarch, lemon juice, lemon zest and salt in a large bowl. Stir well to coat the berries.

Blueberry filling poured into a frozen pie shell.

STEP 3: If you're using an egg wash, brush the edges of your frozen pie shell.

Pour the blueberry mixture into the pie crust.

Crumble topping spread over the blueberry pie filling.

STEP 4: Sprinkle the crumbs over the top of the filling.

Place your pie pan on a baking sheet and bake pie on the lowest level of the preheated oven. Blind baking is not necessary to get a flaky bottom crust.

Expert Tip

To get a perfectly slice-able pie, your pie filling must be bubbling for several minutes during baking to set the starch. If your crust is browning too quickly, lay a sheet of aluminum foil over the top and continue to bake until the filling is bubbling.

A blueberry crumble pie sitting on a wood cutting board next to a bowl of berries.

Storage

Store leftover pie wrapped in aluminum foil at room temperature for 2 days or up to 4 days in the refrigerator. The crumb topping will soften during storage.

A slice of blueberry pie topped with vanilla ice cream sitting on a small dessert plate.

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If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

Recipe

Tiffany

Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.