Gluten Free Blueberry Crumble Pie (Dairy Free)

Summer isn't complete without fresh blueberry pie, so you're going to love this Gluten Free Blueberry Crumble Pie that is also dairy free and refined sugar free. Made with fresh blueberries, a delicious gluten free crumble topping, and wholesome ingredients, this is THE pie of the summer!

One of my goals for this summer is to master pies. I've always found pie crusts to be intimidating and that's because they are finicky (despite what people say). It took me a bit of trial and error, but I think I've mastered my gluten free pie crust recipe that is completely dairy free. This will be my go-to pie crust moving forward and it works perfectly in this blueberry pie recipe. If you are looking for more gluten free pie recipes, try my Banana Cream Pie or Apple Crumble Pie.

Growing up, I'd visit my grandma in the summer in Pennsylvania. She made the absolute best blueberry pie ever with wild blueberries. I sadly don't have her recipe, but re-created my own version that made me feel closer to her. If you've been around for a while, you know I love a crumble topping so I wanted to take the classic blueberry pie and switch it up by adding a gluten free crumble topping. 

What Makes This Blueberry Crumble Pie Healthy

• This homemade blueberry pie is gluten free, dairy free, and refined sugar free. You can even make it a fully vegan blueberry pie if you prefer.
• Besides the above, this blueberry crumble pie is also nut free making it allergy friendly!
• The highlight of this pie is obviously the juicy blueberries, but they add lots of natural sweetness, so we only need a little extra sugar. This recipe sticks to unrefined sweeteners to keep this dessert lower glycemic and healthier.
• Made with simple ingredients, this gluten free pie tastes delicious and grounding without being overly sweet or fake tasting.

Gluten Free Blueberry Pie Ingredients:

• Gluten-free flour blend: be sure to use a 1:1 gluten free flour blend with xanthan gum for best results. The gluten free all purpose flour is used in all three components of this recipe: the crust, blueberry filling, and crumble topping. 
• Tigernut flour: this is a nut free alternative to almond flour that adds sweetness without added sugar. Feel free to use almond flour if you tolerate nuts and that is easier to access
• Maple syrup: the unrefined sweetener used in the gluten free crumble topping.
• Coconut sugar: instead of cane sugar, this recipe calls for coconut sugar, an unrefined sweetener used for the crust and filling.
• Coconut oil: cold coconut oil is used for the crust to keep this recipe dairy free and melted coconut oil is used to hold the crumble topping together.
• Egg: one egg yolk is needed for the crust. See notes below for vegan option, but the egg yolk really does make a difference!
• Apple cider vinegar: this helps dry out the crust for a crispy texture. You can also use vodka!
• Ice water: for the crust.
• Blueberries: What's a blueberry pie without blueberries? Stick to fresh berries for this recipe and use organic blueberries if possible.
• Tapioca flour: this helps hold the filling together so it doesn't run everywhere.
• Lemon juice, cinnamon, vanilla extract: lemon juice and a little cinnamon helps bring out the flavor of the sweet blueberries.

How to make Gluten-Free Blueberry Crumble Pie

1. First make the crust adding dry ingredients to the bowl of a food processor and pulse to combine. Pulse in the cold, cubed coconut oil until you have a sand like mixture then add the yolk, ACV, and ice water. Once dough is coming together, transfer to a bowl and form a disk. Wrap in plastic wrap and place in the fridge for at least 30 minutes. 
2. When pie dough is ready, roll dough between two sheets of parchment paper with a rolling pin to about ¼ inch thick and transfer to a greased pie dish. Place back in the fridge
3. While dough chills, preheat oven to 375F. Make the blueberry filling by combining all ingredients in a large bowl and mixing well.
4. Make the crumble topping by combining all ingredients in a medium bowl until mixture holds together when pinched.
5. Pour blueberry mixture into pie crust then add the crumble topping evenly over the top.
6. Place pie pan on a baking sheet and bake pie for 55-65 minutes, until the crumble and crust are golden brown. If the crust edges or crumble are getting too dark before the pie is done, top with aluminum foil.
7. When pie is done baking, let cool to room temperature (move to a wire rack if desired). Store in the fridge to fully set.

Substitutions and Variations

• Flours: if you tolerate nuts, feel free to use almond flour instead of tigernut flour. You can also use arrowroot starch in place of the tapioca starch.
• ACV: apple cider vinegar helps dry out the crust for that crispy, flakey texture. You can use a pure alcohol like vodka instead.
• Coconut oil: feel free to use butter or plant-based butter in place of the coconut oil if desired.

Storage and Serving

Storage: You can keep this pie stored at room temperature for up to 2 days or in the fridge for up to 5. I prefer to store it in the fridge in the summer so that it holds together and stays fresh.

Serving: if storing this blueberry pie in the fridge, bring to room temperature before serving for best flavor. And of course, don't forget the scoop of ice cream on top! You can't have blueberry pie without a scoop of vanilla ice cream (it's a crime, you will be arrested).

Gluten Free Blueberry Crumble Pie Tips

• Keep the crust cold! You want to work fast when making the crust so that the oil doesn't melt. If the the coconut oil (or butter) melts, it mixes with the flour, creating a pasty or chewy dough instead of a flaky crust. Make sure your oil is cold by measuring it out the night before (or earlier in the day) and placing it in the fridge or freezer to set. 
• Make sure dough isn't too dry: it's easy for gluten free baked goods to be dry and when it comes to crusts, that is not exception. Make sure you use enough cold water to hold the crust together. When you are forming the disc, it shouldn't be cracking all over. If it is, mix in another tablespoon of cold water as needed.
• Bake the pie long enough. This one can be a little tough. Sometimes the top looks done, but the bottom of the crust isn't cooked through. I usually check this by sticking a fork down the inside of the pie and seeing how soft the dough is. You want a very nice, dark golden brown (but not burnt!) color on the crust you can see. If you're using a glass pie pan, you'll be able to see if the sides or golden which will also indicate it's done. The pie should be bubbling. If in doubt, bake it a little longer. As long as the crust is not burning, you'll be okay!

FAQ

Can I make this pie vegan?

Yes, you can make a vegan blueberry crumble pie by leaving out the egg yolk in the crust. If you do this, I highly suggest using a plant-based butter. I find that an all coconut oil crust doesn't perform as well without the egg yolk.

Can I make this recipe paleo? 

I have not tested a paleo version of this recipe. Paleo pie crusts are a little more intricate in terms of getting the flour ratios right, so if you'd like to stick to a paleo crust, I suggest searching for a paleo specific pie crust recipe. You can substitute cassava flour for the gluten free four in the crumble to keep that part grain free.

Can I use frozen blueberries?

I do not recommend it. This pie is best with fresh blueberries.

How do I prevent a soggy bottom crust?

Make sure to add just enough cold water when making the crust to hold the pie together, but not that it's too wet or moist. Also be sure to bake the pie long enough. Since we are not par-baking the crust at all, this dairy free blueberry pie crust needs to bake long enough to cook all the way through, especially with the liquid produced the berries. See tips above regarding knowing when the pie is done.

More Summer Blueberry Desserts

Blueberry Crumble Cheesecake

Blueberry Crumble Cookies

Blackberry Donuts

Easy Mixed Berry Crumble Cake

What's your favorite pie? Don't forget to let me know if you try this pie recipe- leave a rating and review!