Blueberry Pie Recipe- Gluten Free

*This recipe is gluten free, dairy free, potentially soy free, vegan, nut free.*

*Shown here with melted dairy free ice cream.*

Blueberry Pie
© Jessica Caracciolo

Pie Crust Ingredients:

  • 2 cups gluten free all purpose flour (Bob’s Red Mill® All Purpose Flour)
  • 1/2 cup rice flour
  • 2 teaspoons sugar
  • 1 cup Smart Balance© Light, cold and cut into small pieces (or a butter substitute that is solid when cold)
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon

Directions for crust:

  • Place flour, spices and sugar in the bowl of a food processor and pulse briefly to combine. Add cold butter and mix in food processor until pie crust forms.
  • Place pie crust mixture in a bowl and refrigerate until you need it.
  • Makes both the top and bottom crust.

Butter spread:

  • Melt butter in a small bowl and add a pinch of each spice from above and put aside for the pie.
  • Microwave butter substitute for a few seconds until warm and completely melted. Add spices and set aside.

Blueberry Pie filling

  • 2 pints fresh blueberries

  • 1 tablespoon gluten free all purpose flour (Bob’s Red Mill® All Purpose Flour)
  • 1 tablespoon Smart Balance® Light or other cold solid dairy free butter
  • 1 tablespoon lemon juice
  • 1/2 cup white sugar


  • Pour one pint of the blueberries into the baked pie shell.
  • Combine gf flour, butter, lemon juice and sugar. Mix thoroughly. Add the remaining pint of blueberries and bring just to a boil over medium heat. Berries should begin to pop open.
  • Place bottom crust in pie pan, and then brush the melted butter mixture on the bottom. Poke holes in bottom crust for air. Pour cooked berries over fresh berries in the pie pan. Place the top crust over berries. Pinch sides together and poke holes in the top for air. Brush rest of melted butter on top of the pie. Bake at 350 until top of the pie is browned, about an hour. Chill pie and serve accordingly. Serve with  coconut ice cream.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.