Traditional blueberry pie can be made any time of the year using frozen berries. Nowadays, you can make it gluten-free, too, because of the great gf pie crusts available from Glutino and Bob’s Red Mill.Pie crust is one of those baking feats that scares many home cooks. Yes, it takes a bit more time, but it isn’t really as scary as the myth says. Try my recipe for regular pie crust if you are still looking for help.
However, if you are gluten-free, don’t bother with homemade. (I cannot believe I just said that). Since I have lived in opposite corners of the United States in the last six months, I can say with limited authority, that you can buy gluten-free pie crust mix all over. Follow the instructions on the package, using both butter and another fat (I prefer Spectrum non-hydrogenated shortening) to make up whatever crust mix you purchase.
This pie filling uses regular, naturally gluten-free ingredients, so it’s for everyone. Blueberry pie is one of my favorites. I love using fresh berries, but let’s face facts. Berry season is short and they can be expensive if you don’t live in an area that produces them. Frozen berries is a great option. They are cheaper, even when fresh berries are “on sale.”
- pastry for a 2 crust pie (homemade or store bought)
- 6 cups blueberries, fresh or frozen (not thawed)
- ½ cup sugar (I used coconut sugar)
- ⅓ cup minute tapioca
- 2 Tbsp lime juice (you can use lemon, but lime gives a great flavor)
- ¼ tsp salt
- Roll out one crust and place it in the bottom of a 9 inch pie pan.
- In a bowl, toss berries with remaining ingredients.
- Pour filling into prepared pie pan.
- Roll out and top filling with the second crust.
- Bake at 350 degrees for 55 minutes or until juice is bubbly and THICK.