Hey there, fellow food lovers! If you’re anything like me, you’re always on the lookout for a dessert that’s both comforting and easy to make. Well, you’re in the right place! Today, we’re diving into a recipe that’s near and dear to my heart: the Gluten Free Blueberry Crumble Pie. This isn’t just any pie; it’s a symphony of flavors and textures guaranteed to bring smiles to faces of all ages.
Imagine the perfect balance of a flaky, gluten-free crust filled with juicy, bursting blueberries, all topped with a buttery crumble. Does that sound amazing? This pie is a quick solution for those busy days when you crave something special. It’s the kind of recipe that makes your kitchen smell like heaven on a rainy day, transforming any gathering into a heartwarming celebration. Ready to start baking? Let’s get to it.
Table of Contents
Table of Contents
Why You’ll Love This Gluten Free Blueberry Crumble Pie
Quick & Easy: From start to finish, you won’t be spending all day in the kitchen.
Family-Friendly: It’s a guaranteed crowd-pleaser for both young and old.
Budget-Friendly: Uses accessible ingredients and is cost-effective.
Customizable: Easily adapt the recipe to your preferences, like using different flours or fruits.
Ingredients
PrintEasy Gluten Free Blueberry Crumble Pie
A comforting gluten-free pie with a flaky crust, juicy blueberry filling, and buttery crumble topping. Perfect for any occasion, this easy dessert is crowd-pleasing and customizable.
- Prep Time: 45
- Cook Time: 55
- Total Time: 100
- Yield: 8 slices 1x
- Category: Gluten-Free
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Ingredients
1 ½ cups 1:1 gluten-free flour (crust)
1 tablespoon coconut sugar (crust)
â…” cup cold, cubed coconut oil (crust)
1 egg yolk (crust)
1 Tbsp apple cider vinegar (crust)
1 cup ice water (crust)
6 cups fresh blueberries (36 oz/2 lbs) (filling)
â…“ cup coconut sugar (filling)
½ teaspoon cinnamon (filling)
2 teaspoons lemon juice (filling)
1 tsp vanilla extract (filling)
2 tablespoons gluten-free flour (filling)
2 tablespoons tapioca starch (filling)
½ cup 1:1 gluten-free flour (crumble)
½ cup tigernut flour or almond flour (crumble)
â…“ cup melted coconut oil (crumble)
¼ cup maple syrup (crumble)
Instructions
In a food processor, pulse gluten-free flour and coconut sugar for the crust. Add cold coconut oil and pulse until it resembles coarse sand with some oil chunks. Add egg yolk and apple cider vinegar, pulse. Gradually add ice water until dough forms. Chill dough for 30 minutes.
Roll chilled dough between parchment paper to ¼ inch thick. Transfer to a greased pie dish. Chilled in fridge while preparing filling.
Mix blueberries with coconut sugar, cinnamon, lemon juice, vanilla extract, gluten-free flour, and tapioca starch in a bowl. Add filling to pie shell.
Combine crumble ingredients in a bowl until crumbly. Sprinkle over filling.
Bake at 375°F (190°C) for 50-55 minutes, or until golden. Cool before serving.
Notes
Substitute tigernut flour with almond flour for nut-based alternative. Use frozen blueberries if fresh are unavailable. Store leftovers in an airtight container at room temperature for 2 days or refrigerate for 3-4 days. Pie is done when the filling bubbles and toothpick inserted comes out clean.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Crust
1 ½ cups 1:1 gluten-free flour
1 tablespoon coconut sugar
â…” cup cold, cubed coconut oil
1 egg yolk
1 Tbsp apple cider vinegar
1 cup ice water
Blueberry Filling
6 cups fresh blueberries (36 oz or just over 2 lbs)
â…“ cup coconut sugar
½ teaspoon cinnamon
2 teaspoons lemon juice
1 tsp vanilla extract
2 tablespoons gluten-free flour
2 tablespoons tapioca starch
Crumble Topping
½ cup 1:1 gluten-free flour
½ cup tigernut flour or almond flour
â…“ cup melted coconut oil
¼ cup maple syrup
Step-by-Step Instructions
Make the Crust: In a food processor, pulse the gluten-free flour and coconut sugar to combine. Add the cold, cubed coconut oil and pulse until the mixture has a sand-like texture with some oil chunks.
Add Wet Ingredients: Add the egg yolk and apple cider vinegar, then pulse. Gradually add ice water, pulsing until the dough starts to come together. Transfer to a bowl and form a disk (add more water if needed to hold the dough together).
Chill the Dough: Wrap the disk in plastic wrap and refrigerate for at least 30 minutes. If chilling longer, let it sit at room temperature for 10 minutes until still cold but rollable.
Roll the Crust: Roll the chilled dough between two sheets of parchment paper to about ¼ inch thick. Transfer to a greased pie dish. Place the crust back in the fridge while you prepare the filling.
Preheat Oven: Preheat your oven to 375°F (190°C).
Make the Blueberry Filling: In a large bowl, combine the fresh blueberries, coconut sugar, cinnamon, lemon juice, vanilla extract, gluten-free flour, and tapioca starch. Mix well.
Prepare the Crumble Topping: Whisk together the gluten-free flours. Add the maple syrup and 3 tablespoons of the melted coconut oil. Mix until the mixture holds together when pinched. Add more oil if needed.
Assemble the Pie: Pour the blueberry filling into the pie crust and even out the top. Evenly crumble the topping over the blueberries.
Bake: Place the pie on a baking sheet and bake for 55-65 minutes, or until the top and crust are golden brown. If the top or edges start to brown too quickly, cover it with aluminum foil for the remaining time. The top of the pie should be bubbly.
Cool and Serve: Let the pie cool completely. Enjoy the deliciousness!
Equipment
Food processor or mixing bowls
Rolling pin
Parchment paper
9-inch pie dish
Mixing bowls
Baking sheet
Tips & Variations
Here are a few tips to make your Gluten Free Blueberry Crumble Pie a showstopper:
For a crispier crust, make sure your coconut oil is very cold when you add it.
Adding a touch of zest: A little lemon zest in the filling elevates the blueberry flavor and adds a burst of freshness.
Don’t worry if your crumble topping looks a little uneven; it’s all part of the rustic charm.
Consider adding a lattice crust for a more decorative touch! This also allows more steam to escape, which can help ensure the filling sets up properly. Discover other pie crust tips .
Serving Suggestions
Serve it warm: This pie is amazing served warm, maybe with a scoop of vanilla dairy-free ice cream.
Enjoy with a side: Pair it with a simple green salad for a balanced meal.
For a crowd: Slice and arrange on a beautiful platter for a dessert-table centerpiece.
Nutrition Facts
(Nutrition facts can be calculated using a recipe analyzer based on the ingredients provided.)
Conclusion
There you have it—a delightful Gluten Free Blueberry Crumble Pie that’s perfect for any occasion! This recipe is a testament to how simple ingredients can come together to create something truly special. I hope this becomes a favorite in your household, just like it is in mine. If you loved this recipe, explore more delicious dishes on bestdisheasy.com and discover even more easy and tasty recipes! Don’t forget to save this recipe and share your creations with us!
Frequently Asked Questions
Can I use frozen blueberries for this Gluten Free Blueberry Crumble Pie?
Yes, absolutely! Just be sure to thaw the frozen blueberries completely and drain any excess liquid before adding them to the filling to prevent a soggy pie.
How can I store leftovers?
Store leftover Gluten Free Blueberry Crumble Pie in the refrigerator, loosely covered, for up to 3 days. You can also freeze it for longer storage – wrap individual slices tightly in plastic wrap and then in foil.
Can I substitute a different fruit for the blueberries?
Absolutely! You can easily adapt this recipe using other fruits like strawberries, raspberries, or a mix of your favorites. Just adjust the amount of sugar based on the fruit’s natural sweetness.
How can I make the crust ahead of time?
You can make the pie crust a day or two in advance. Wrap it tightly and store it in the refrigerator. When you’re ready to make the pie, let the dough sit at room temperature for about 10 minutes before rolling it out if it is too hard.