Fresh Gluten-Free Blueberry Pie

Jump to Recipe Print Recipe

This single-crust Gluten-Free Blueberry Pie showcases fresh whole blueberries in a blueberry compote that burst in your mouth with each bite.

slice of fresh blueberry pie on white flowered plate with dollop of whipped cream on top.

Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.

I love a great double-crust fruit pie. Who doesn't? All that soft and tender fruit surrounded by two flaky, buttery crusts? Yes, please! If you peruse through my gluten free pie recipes, you'll find that most of the fruit ones are baked and double-crusted. You'll even find a killer gluten free blueberry pie recipe that's one such type of pie. But there are times when I just want fruit pies that are fresh and quicker than double-crust pies will allow.

Enter this pie. This pie has to be one of the best blueberry desserts I've ever had! It really showcases fresh blueberries in a way that maintains their integrity while surrounding them with a luscious compote of more blueberries. Topped with a (heavy-handed) dollop of freshly whipped cream, it's one big explosion of fresh summer flavor in a flaky AF pie crust.

Ingredients you'll need

blueberry pie ingredients measured out and labeled.

Gluten-free pie crust - you'll only need one crust for this pie. You can actually purchase gluten free pie crusts in some stores, but I like to make my own recipe because it's 10,000 times better than anything I'll buy at the store.
Blueberries - while you can theoretically make the compote part of this pie using frozen blueberries, you'll need to add fresh blueberries in after the compote has cooked down. During blueberry season, go for all fresh for the best flavor.
Cornstarch - this is the starch I like to use for this pie to help thicken the compote so it can suspend all those fresh blueberries for the perfect slice.
Butter - just a little butter added to the compote makes the filling rich and silky.

Let's make this blueberry pie!

Make pie crust

cold butter chunks on top of flour in food processor bowl.

Step 1: Place dry ingredients and butter chunks into the bowl of a food processor.

showing broken up butter in flour mixture in hand.

Step 2: Pulse until the butter is cut into some larger and some smaller pieces.

egg and water mixture added into butter and flour mixture in food processor.

Step 3: Add egg, vinegar, and ice water.

pie crust coming together in large chunks in food processor.

Step 4: Process until dough begins to clump together and rides the top of the blade.

gluten free pie crust wrapped in plastic wrap

Step 5: Divide into two and refrigerate for at least 30 minutes.

rolling out pie crust on marble surface.

Step 1: Remove one crust from refrigerator and use a rolling pin to roll it out into a large rough circle.

Step 2: Transfer to pie pan and crimp edges as desired. Freeze for 15 minutes or refrigerate for one hour.

Step 3: Prick bottom and sides of chilled pie crust.

pie crust lined with parchment and filled with rice.

Step 4: Line with parchment paper and fill to the top with pie weights, rice, beans, or sugar. Bake for 15 minutes.

Step 5: Remove the parchment with pie weights and place back in the oven.

Step 6: Continue to bake for 10-15 more minutes, or until the entire crust is golden brown.

Make the blueberry filling

blueberries on top of cornstarch mixture in small saucepan.

Step 1: Whisk together cornstarch, sugar, and salt in a small saucepan. Add water and whisk until smooth. Add ⅔ of the blueberries.

blueberries boiling in a small saucepan.

Step 2: Boil blueberry mixture until the blueberries get thick and jammy, 5-7 minutes.

fresh blueberries on top of cooked blueberries in small saucepan.

Step 3: Remove from the heat and add the rest of the fresh berries, butter, and lemon juice. Stir to combine well and let cool until warm.

spreading blueberry filling into pie crust.

Step 4: Pour into the prepared pie crust and smooth the top. Refrigerate at least 2 hours and up to overnight. Serve with freshly whipped cream.

Fresh blueberry pie FAQs

Can I use store bought gluten free pie crust for fresh blueberry pie?

Yes, you can. Follow the directions on the package for blind baking it and proceed with the recipe as instructed.

Can I use frozen blueberries in fresh blueberry pie?

You can use frozen blueberries in the blueberry compote part of the filling, but you'll need to use fresh blueberries when they are added at the end.

What do I use instead of flour for thickening a fresh blueberry pie?

In this pie, cornstarch is the preferred thickener because the filling is only partially cooked. It sets the pie so that it can be sliced perfectly.

More gluten free blueberry recipes

fork cutting into piece of blueberry pie.

Fresh and fruity, this Fresh Gluten-Free Blueberry Pie is so quick and easy to make and with only one crust and nearly no bake.