Gluten-Free Blueberry Pie



One double gluten-free pie crust
5 cups fresh wild blueberries
¾ cup maple sugar
¼ cup rice flour
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
½ teaspoon salt
1 tablespoon rice milk, or egg yolk for brushing
1 tablespoon sugar, for sprinkling


1. Preheat oven to 350 degrees.

2. In a large bowl, mix blueberries, maple sugar, flour, lemon juice, lemon zest and salt together until combined. Set aside.

3. Roll out pie crust into two 9 or 10-inch circles, according to your own instructions. Press bottom crust into pie pan.

4. Pour filling into prepared crust. Cover filling with top pie crust and crimp edges together. Slit top crust in a few places for steam to vent.

5. Brush pie crust with rice milk or egg yolk and sprinkle with sugar.

6. Chill pie in the freezer for about 30 minutes before baking.

7. Bake pie in preheated oven for about 60 minutes.

8. Pie is done when hot blueberry filling is thick and begins to ooze through those little holes.

From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at)

About Us

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

4 thoughts on “Gluten-Free Blueberry Pie

  1. Pingback: Traveling Gluten-Free Site | The Gluten-Free Outlet

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