Amish blueberry pie is a classic dessert known for its simple, rustic flavors and tender, flaky crust. This version adapts the traditional recipe to be gluten free without sacrificing that buttery, melt-in-your-mouth texture, making it perfect for those with gluten sensitivities. The natural sweetness and slight tartness of fresh blueberries shine beautifully in this pie, balanced by a perfectly spiced filling and a crisp gluten free crust.
Ingredients
- For the gluten free crust:
- 2 1/2 cups gluten free all-purpose flour blend (with xanthan gum included)
- 1 tsp xanthan gum (omit if your blend already contains it)
- 1 tsp sugar
- 1 tsp salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1 large egg
- 3-4 tbsp ice cold water (as needed)
- For the blueberry filling:
- 5 cups fresh blueberries (can substitute frozen, thawed and drained)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp vanilla extract
- 1 tbsp unsalted butter, cut into small pieces (for dotting on top of filling)
Instructions
- Prepare the crust: In a large bowl, whisk together the gluten free flour, xanthan gum (if using), sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Add the egg and 3 tablespoons of ice cold water to the flour mixture. Stir gently with a fork until the dough starts to come together. If the dough is too dry, add additional water one teaspoon at a time until it holds together but is not sticky.
- Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.
- Make the filling: In a large bowl, combine the blueberries, sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Stir gently to coat the berries evenly. Set aside to macerate while the dough chills.
- Roll out the crust: On a surface lightly dusted with gluten free flour, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides without stretching.
- Pour the blueberry filling into the crust, spreading evenly. Dot the filling with small pieces of butter.
- Roll out the second dough disk into another 12-inch circle. You can either cover the pie with a full top crust or cut strips to create a lattice pattern. If using a full top crust, cut a few slits for steam to escape.
- Seal the edges by pinching or crimping the bottom and top crusts together. Trim any excess dough.
- Chill the assembled pie in the refrigerator for 15-20 minutes before baking to help the crust hold its shape.
- Bake: Preheat the oven to 400°F (200°C). Place the pie on a baking sheet to catch any drips, and bake for 20 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- If the crust edges brown too quickly, cover them with aluminum foil or a pie shield halfway through baking.
- Remove the pie from the oven and let cool on a wire rack for at least 3 hours to allow the filling to set before slicing.
Tips
- Butter vs. Shortening: Using all butter in the crust gives the best flavor and flakiness, but if you want a slightly more tender crust, replace 1/4 cup of butter with vegetable shortening.
- Handling gluten free dough: Gluten free dough can be more delicate; keep it chilled and handle it gently to avoid cracking. If cracks appear during rolling, patch with a little water and extra dough bits.
- Frozen blueberries: If using frozen berries, thaw completely and drain excess liquid well to prevent a watery pie.
- Common mistake: Avoid overfilling the pie with too much filling, which can cause bubbling over and soggy crust. Measure carefully and use a baking sheet to catch spills.
Serving Suggestions
Amish blueberry pie is delicious served slightly warm or at room temperature. For an extra special treat, top each slice with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A light dusting of powdered sugar adds a pretty finish. Pair it with a cup of black tea or coffee for a cozy afternoon dessert.
Variations
To switch up the flavor, try adding a handful of fresh raspberries or blackberries to the blueberry filling for a mixed berry pie. For a bit of brightness, fold in some finely grated lemon zest. You can also sprinkle some sliced almonds over the filling before adding the top crust for a nutty crunch. Another variation is to make a crumb topping instead of a top crust using gluten free oats, brown sugar, and butter for a crisp streusel.
Storage and Reheating
Store leftover pie covered loosely with plastic wrap or foil at room temperature for up to 2 days, or refrigerate for up to 4 days. Keep in mind refrigeration may firm up the filling and crust. To reheat, warm slices in a 350°F (175°C) oven for 10-15 minutes until heated through and the crust is crisp again. Avoid microwaving as it can make the crust soggy. You can also freeze the unbaked assembled pie for up to 2 months; thaw overnight in the fridge before baking as directed.
Frequently Asked Questions
Can I use other gluten free flours for the crust?
Yes, but it’s best to use a gluten free all-purpose blend that includes xanthan gum or guar gum to mimic the elasticity of gluten. Single flours like rice or almond flour alone won’t provide the right texture.
How do I prevent a soggy bottom crust?
Chilling the dough before baking and using a hot oven at the start helps set the crust quickly. Also, avoid adding extra liquid to the filling and use cornstarch to thicken it. Baking the pie on a lower rack can also promote crust crispness.
Can I make this pie vegan?
You can substitute the butter with a vegan butter alternative and replace the egg in the crust with a flax egg (1 tbsp ground flax + 3 tbsp water, chilled). The filling is naturally vegan, but be sure your sugar is vegan-certified if that matters.
Why does my gluten free crust crack when rolling?
Gluten free dough lacks elasticity, so it tends to crack. Keeping the dough cold, rolling it between sheets of parchment paper, and patching cracks with extra dough and water can help. Letting the dough rest after mixing also improves pliability.
Can I use frozen blueberries?
Yes, but thaw and drain them well to avoid excess moisture. Frozen berries tend to release more juice, so adjust thickener or bake a bit longer to ensure the filling sets properly.
How long should I let the pie cool before serving?
Allow the pie to cool at least 3 hours at room temperature so the filling thickens and slices cleanly. Serving too soon may result in a runny filling.
This Amish blueberry pie with gluten free crust is a wonderful way to enjoy a traditional dessert while accommodating dietary needs. With its tender crust and vibrant filling, it’s sure to become a favorite for family gatherings and special occasions alike.
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