I only Have Pies for You 😍
There's something about the changing of the seasons, with that crispness in the air that makes you want to bake pie! This is an EASY blueberry pie which is deliciously sweet and juicy in the best way.
This pie is everything it should be and perfect for family gatherings, picnics, or even a potluck. It comes together easily with just a bit of sugar, salt, and lemon juice. Whereas most pie recipes use cornstarch, we opted to use arrowroot powder for those of us that have corn allergies. Arrowroot powder is just as good as cornstarch and behaves much the same.
More great things about this pie:
• Freezer Friendly - this pie can be kept frozen, then thawed and and warmed up at a later time.
• Make it your own - you can totally change up the filling to make it whatever berry you'd like; blackberry, raspberries or even strawberries!
• EASY! -if you have ever been afraid to take on the task to make a pie, do not be! You can do this, it's a no fuss and easy recipe to put together.
Gluten Free Blueberry Pie
This recipe is for 2 gluten free pie crusts and blueberry filling.
3 cups GF Naturals All Purpose Flour Blend
1/2 teaspoon salt
2 teaspoon xanthan gum
18 tablespoons butter
2 large eggs
2 teaspoons lemon juice
1/2 cup water+1 to 3 additional tablespoons
4 cups fresh (or frozen) blueberries
1 cup sugar
1/4 cup Arrowroot Powder
1 T lemon juice (optional)
1 T lemon zest (optional)
1/4 teaspoon salt
1 large egg (for egg wash)
1 T sugar for topping
Blueberry Pie Filling
Making the Pie Crust
Preheat oven to 425ºF degrees, and lightly grease a 9" pie pan. Set aside.
In a large bowl, combine dry ingredients listed under the pie crust ingredients.
Use a pastry blender to cut in the butter until it is in tiny pieces.
In a small bowl, add wet ingredients and mix.
Pour wet ingredients into the dry ingredients and mix. Use your hands to make a dough ball. Divide it into two (upper and lower crusts)
To roll out the dough, place each ball (one at a time) onto a piece of wax paper.
Top with another piece of wax paper and use a rolling pin to roll flat in a circle shape.
Remove the top piece of wax paper. Place it dough side to the greased pan and drop in. Remove the top piece of wax paper.
Making the blueberry pie filling
Place the blueberries, sugar, cornstarch, salt, zest, lemon juice in a large bowl and stir gently to combine well.
Pour the blueberry filling onto the pie crust in the pie plate and dot with 3-4 small pieces of butter.
Roll out the second crust just as before and place on top of the filling. Make sure to crimp the edges together to seal the fruit in, and cut 4-6 slits (about 3" long) in the middle to allow heat and steam to escape.
Beat the egg in a small bowl and brush the egg onto the pie crust with a basting brush.
Sprinkle the additional sugar on top and bake at 425ºF for 15 minutes. Then lower the temperature to 375ºF and bake for 30 more minutes.
Let the pie cool for at least 2-3 hours before you cut into it.
This recipe is for two pie crusts. If you wish to only prepare one bottom crust, halve the pie crust measures.