Gluten-Free Blueberry Pie

Ingredients: For the gluten-free pie crust: – 2 cups gluten-free all-purpose flour – 1/2 teaspoon salt – 1 tablespoon sugar – 1 cup unsalted butter, cold and cut into small pieces – 1/2 cup ice water

For the blueberry filling: – 4 cups fresh or frozen blueberries – 1/2 cup granulated sugar – 1/4 cup cornstarch

– 1 tablespoon lemon juice – 1 teaspoon lemon zest – 1/2 teaspoon ground cinnamon – 1/4 teaspoon salt

Instructions: 1. Preheat your oven to 375°F (190°C). 2. In a large bowl, whisk together the gluten-free flour, salt, and sugar for the pie crust.

1. Add the cold, diced butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs. 2. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.



While the dough is chilling, prepare the blueberry filling. In a mixing bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Toss until the blueberries are coated evenly.

1. Roll out the chilled pie crust on a lightly floured surface to fit your pie dish. Carefully transfer the crust to the pie dish, trimming any excess and crimping the edges. 2. Pour the blueberry filling into the prepared pie crust.

Optionally, you can add a lattice or a second pie crust on top. If using a full top crust, make sure to cut a few slits to allow steam to escape.

1. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-55 minutes or until the crust is golden brown, and the filling is bubbly. 2. Allow the pie to cool completely before serving. Enjoy your delicious gluten-free blueberry pie!