Amish style blueberry pie is a comforting, rustic dessert that captures the sweetness and tang of fresh blueberries baked in a tender crust. This gluten free version maintains the traditional flavors and texture, using a flaky, buttery crust made without wheat flour. The result is a pie that’s perfect for those avoiding gluten but still craving a classic homemade dessert.
Ingredients
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch (gluten free)
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 batch gluten free pie crust (see below for ingredients)
Gluten Free Pie Crust Ingredients
- 1 1/4 cups gluten free all-purpose flour blend (with xanthan gum included)
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3-5 tablespoons ice cold water
- 1 teaspoon apple cider vinegar (optional, for tenderness)
Instructions
- Prepare the crust: In a large bowl, whisk together the gluten free flour and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
- Add apple cider vinegar and 3 tablespoons ice water to the flour mixture. Stir gently, then add more water one tablespoon at a time until the dough just comes together when pressed. Avoid overworking the dough.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour to chill.
- Prepare the filling: In a medium bowl, combine blueberries, sugar, cornstarch, lemon juice, cinnamon, salt, and vanilla extract. Toss gently to coat the berries evenly. Set aside.
- Roll out the crust: On a lightly floured surface (use gluten free flour), roll out about two-thirds of the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, easing it into the corners without stretching.
- Trim any excess dough hanging over the edge, leaving about a 1/2-inch overhang. Refrigerate the crust-lined pie dish while you roll out the top crust.
- Roll out the remaining dough into a 10-inch circle for the top crust. You can cut slits or create a lattice pattern if desired.
- Assemble the pie: Pour the blueberry filling into the prepared bottom crust, spreading evenly. Place the top crust over the filling. Trim excess dough, then fold the edges under and crimp to seal.
- Cut a few small slits in the top crust if using a solid top to allow steam to escape during baking.
- Optional: Brush the crust with an egg wash (1 beaten egg + 1 tablespoon water) for a golden finish and sprinkle a little sugar on top.
- Bake the pie: Preheat your oven to 400°F (200°C). Place the pie on the middle rack and bake for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- If the crust edges brown too quickly, cover them with foil or a pie shield halfway through baking.
- Remove the pie from the oven and let it cool completely on a wire rack before slicing to allow the filling to set.
Tips
- Flour blend: Use a high-quality gluten free all-purpose flour blend that contains xanthan gum for best results. If yours does not include xanthan gum, add 1/4 teaspoon to the crust dough.
- Frozen blueberries: Use frozen berries directly from the freezer to prevent excess liquid in the filling. Toss them with sugar and cornstarch while still frozen.
- Prevent soggy crust: To avoid a soggy bottom crust, you can brush the crust with a thin layer of melted butter or beaten egg white before adding the filling.
- Check doneness: The filling should be bubbly and thickened. If it’s still runny after baking, you can return the pie to the oven for 5-10 minutes longer; just watch closely so the crust doesn’t burn.
Serving Suggestions
This Amish style blueberry pie is delicious served warm or at room temperature. For an extra special touch, serve it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A drizzle of honey or a sprinkle of cinnamon can also complement the flavors beautifully. Pair with a hot cup of coffee or tea for a cozy dessert experience.
Variations
You can customize this gluten free Amish blueberry pie in several ways. Try mixing in a handful of fresh raspberries or blackberries for a mixed berry version. For added texture, sprinkle some chopped pecans or walnuts over the filling before placing the top crust. If you prefer a crumb topping, omit the top crust and sprinkle a mixture of gluten free oats, brown sugar, and butter over the berries before baking. To make it dairy free, substitute the butter in the crust with coconut oil or a plant-based margarine.
Storage and Reheating
Store leftover pie covered loosely with plastic wrap or foil at room temperature for up to 2 days. For longer storage, refrigerate the pie for up to 4 days. To freeze, wrap the pie tightly in plastic wrap and then foil; it will keep well for up to 2 months. Thaw frozen pie overnight in the refrigerator before reheating.
To reheat, warm slices in a 350°F (175°C) oven for about 10-15 minutes or until heated through. Avoid microwaving if possible, as it can make the crust soggy.
Frequently Asked Questions
- Can I use frozen blueberries instead of fresh?
- Yes, frozen blueberries work well in this recipe. Use them directly from the freezer without thawing to prevent excess moisture in the filling. Toss with sugar and cornstarch while frozen to help the filling thicken properly.
- What gluten free flour is best for pie crust?
- A gluten free all-purpose blend containing rice flour, potato starch, tapioca starch, and xanthan gum is ideal. Xanthan gum helps provide elasticity and structure. Avoid single flours like almond or coconut flour alone, as they don’t create a flaky crust texture.
- How do I prevent a soggy bottom crust?
- Brush the bottom crust with melted butter or egg white before adding the filling to create a moisture barrier. Also, avoid overfilling the pie and bake it on the middle oven rack. Using frozen berries can help reduce excess liquid too.
- Can I make this pie dairy free?
- Yes, substitute the butter in the crust with solid coconut oil or a dairy-free margarine designed for baking. The texture may be slightly different but still delicious. Use a dairy-free egg wash or skip it for the crust brush.
- Why does my gluten free crust crumble or fall apart?
- Gluten free dough is more delicate and can crumble if overworked or too dry. Make sure to add enough ice water to bring the dough together without kneading too much. Chilling the dough before rolling also helps it hold together better.
- Can I make this pie ahead of time?
- Yes, you can assemble the pie a few hours ahead and keep it refrigerated before baking. Just bring it to room temperature for 15-20 minutes before placing it in the oven to ensure even baking.
This gluten free Amish style blueberry pie offers a wonderful balance of sweet, tart berries and a tender, flaky crust without gluten. With simple ingredients and straightforward steps, it’s a delightful dessert for family gatherings, holidays, or any time you crave a comforting slice of homemade pie.
Enjoy your baking and the delicious results!
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