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A slice of blueberry crumble pie being lifted from a pie pan.
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Gluten Free Blueberry Pie

This gluten free blueberry crumble pie features an amazing fresh blueberry filling with a hint of lemon and a crunchy crumble topping wrapped in a flaky pie crust. It's the perfect Summer dessert!
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Cooling Time: 8 hours
Total Time: 9 hours 25 minutes
Servings: 8
Calories: 384 kcal

Ingredients

For the crumble topping

For the pie filling

  • 6 Cups (900 g) Fresh Blueberries
  • ½ Cup (108 g) Brown Sugar
  • 5 Tablespoons (40 g) Cornstarch
  • 1 Lemon lemon juice & lemon zest
  • ¼ teaspoon Salt
  • 1 Gluten Free Pie Crust
  • Egg Wash 1 egg + ⅛ teaspoon salt + 1 tablespoon water

Instructions

  • If you're making your pie crust from scratch, prepare the dough and line the pie plate. Place the pie shell in the freezer until the filling is prepared.
    1 Gluten Free Pie Crust
  • Preheat the oven to 400 °F (204 °C)
  • Combine the oats, gluten free flour, brown sugar and salt in a small bowl. Mix well.
    ¾ Cup (72 g) Gluten Free Oats, ⅓ Cup (49 g) Gluten Free 1-to-1 Flour Blend, ⅓ Cup (70 g) Brown Sugar, ¼ teaspoon Salt
  • Add the vegan butter and use a fork to cut it into the dry ingredients until it forms chunky crumbles. Place the topping the refrigerator while you prepare the filling.
    5 Tablespoons (70 g) Vegan Butter
  • Add the blueberries, brown sugar, cornstarch and salt to a large mixing bowl. Zest and juice one lemon and add it to the blueberries. Stir everything together until the berries are well coated.
    6 Cups (900 g) Fresh Blueberries, ½ Cup (108 g) Brown Sugar, 5 Tablespoons (40 g) Cornstarch, ¼ teaspoon Salt, 1 Lemon
  • If you want to use an egg wash, combine the egg, salt and water in a small dish and whisk well. Brush the egg wash along the edge of the crust.
    Egg Wash
  • Pour the blueberry filling into the prepared pie crust.
  • Crumble the topping over the pie filling.
  • Place the pie pan on a baking sheet. Bake on the bottom rack of the preheated oven for 60-65 minutes or until the filling is very bubbly and the topping is lightly golden brown.
  • Remove the pie from the oven and cool to room temperature before slicing. I prefer to let the pie sit overnight to make sure the filling gels up, but 6-8 hours would be sufficient if you need to serve it the same day.

Notes

STORAGE: Wrap leftover pie with aluminum foil and store at room temperature for 2 days or in the refrigerator for up to 4 days.  The crumble topping will soften during storage. 
SUBSTITUTIONS: If you're not gluten free, use regular oats and all purpose flour for the crumb topping.  If you're not dairy free, use unsalted dairy butter in place of the vegan butter.  All of the measurements are the same.