Classic blueberry pie

Blueberry Pie gluten-free sugarfree healthy recipeBlueberry pie is one of my favorite summer treats, and the first thing I make when blueberries come into season. My mom was a wonderful pie baker, and I’ve always loved pie more than cake. It showcases the luscious beauty of summer fruit.

When I lived in Chicago, my friend Douglas used to organize blueberry picking parties every summer. We’d drive over to Michigan and spend the afternoon picking, then come home and start making treats like pie and ice cream. While I can’t pick blueberries here in Southern California, I do love to pick up some and make at least one pie when they’re in season.

Suitable for:

vegan, gluten-free, low-sodium, reduced-sugar diets

Not for:

migraine diets

Classic blueberry pie
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Servings Prep Time
10servings 30minutes
Cook Time
40minutes
Servings Prep Time
10servings 30minutes
Cook Time
40minutes
Classic blueberry pie
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
10servings 30minutes
Cook Time
40minutes
Servings Prep Time
10servings 30minutes
Cook Time
40minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Wash the blueberries and drain well.
  2. Mix the tapioca and the cinnamon. Juice the lemon (if using) and add to the dry mixture, stirring until well mixed. Add the honey or agave syrup and stir. For migraine diet, you can add 2-3 packets of stevia if you like.
  3. Put the blueberries in a large bowl and pour this mixture over them, letting it sit while you make the crust.
  4. Preheat the oven to 375F/190C/gas mark 5.
  5. Make each crust in a separate bowl. For some reason, I’ve never had it come out right if I double the recipe.
  6. Use a whisk to mix the flour and xanthan gum or psyllium husk powder until one color. Add the oil and milk and stir with a fork just until it comes together. Mom always said, "It should be streaky."
  7. Roll out the bottom crust and put it into the pie dish.
  8. Pour in the berries. Put the top crust on. Crimp the edges together using a fork or your fingers. Trim off the excess. Cut a few slits in the top to allow steam to escape.
  9. Bake for 35-40 minutes. Check after 35 minutes. If it’s light golden brown and you’re starting to see the filling bubble up, pull it out now. It often will boil over in the last 3 or 4 minutes if you’re trying to get it more brown. So don’t.
  10. Place on a wire rack to cool completely. The filling will firm up the longer it sits and will get very firm on day three - if the pie lasts that long!
Recipe Notes

Per serving:

  • 293 calories
  • 15 g fat
  • 0 g cholesterol
  • 199 mg sodium (may be less depending on your gluten-free flour blend and milk
  • 79 mg potassium
  • 40 g carbohydrate
  • 3 g fiber
  • 16 g sugars
  • 2 g protein
  • 8 Weight Watchers Points Plus

Diabetics can use agave syrup to lower the glycemic index of this pie. If you use a GF flour mix that includes bean flour, you'll have some protein in the crust that will help keep blood sugar balanced.

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Comments

  1. Tracy B says

    This is our new favorite. I made it for the first time a month ago and my hubbie loved it! I’ve made it 4 more times since then. The only thing I changed is I make mini pies in a muffin tin and remove with a spoon after baking once cool. The benefits: No rolling out the dough and portion control. I usually end up with 10-12 little pies. Nobody can even tell it’s gluten free. :-)

  2. nadia says

    This is the first GF pie I have ever made and it turned out great! My friends had two slices :) Next time I may experiment with some non-bean flours for a less heavy/beany flavoured crust. Any experience with sweeter flours like almond or GF oat in crusts?
    Thanks so much for the recipe and the inspiration!!

    • says

      Nadia, yay! So happy to hear this. You could try switching in a mixture of rice and oat or sorghum flours for half of the bean flour. I would not use almond flour in a rollout crust. It would be ok in a pate brisee-type (press-in) crust, like in my peach cobbler or white nectarine tart recipes. I agree about the bean flour but have gotten the best results with it on this type of crust. The other flours tend to break and tear a lot more. Hope this helps.

  3. nadia says

    Blueberries are not quite in season anymore…do you think frozen blueberries would work with this recipe? Can’t wait to try it one way or another!

  4. says

    I love that you give the recipe for both gluten free and wheat crust. Blueberry pie is actually one of my all time favorite pies to eat and make. I love it, and your recipe sounds fantastic. I’ve never made it with honey as as sweetener. I can just imagine the combination of flavors being fantastic. I must try that as soon as I can.

    • says

      Thanks Sally! My recommendation for the GF flour is Bob’s Red Mill All-purpose baking mix. It gives the best results. This one was a bit rough… I used oat flour and sorghum flour and I had a lot of trouble with it. But it still turned out pretty well and tasted good… and I was happy with the photo. :)

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