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. It's made with fresh, juicy blueberries, a flaky crust, and a delicious golden crumble topping. This is THE pie of the summer!
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.
One of my goals for this summer is to master pies. I've always found pie crusts to be intimidating, but I've finally 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.
Why You'll Love This Blueberry Crumble Pie
- Allergy friendly: this homemade blueberry pie is gluten free, dairy free, corn free, nut free, and soy free! You can even make it a fully vegan if you prefer.
- Refined sugar free: sweetened entirely with coconut sugar and maple syrup, so you get all the pie flavor without the refined sugar crash
- Flaky homemade pie crust: we make a real rolled crust that's completely allergy friendly. I promise I walk you through exactly how to do it so you don't need to be scared!
- Sweet crumble topping: as the crumble queen, you didn't think I could make a plain pie, did you?! The crumble melts into the blueberry filling perfectly.
- Simple ingredients: made with a few baking basics, this gluten free pie tastes delicious and grounding without being overly sweet or having a fake blueberry flavor.
Gluten Free Blueberry Crumble 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. Be sure to use pure maple syrup and not pancake syrup.
- 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 fresh blueberries? Stick to fresh berries for this recipe and use organic blueberries if possible.
- Tapioca flour: this helps hold the blueberry filling together so it doesn't run everywhere.
- Lemon juice, cinnamon, vanilla extract: lemon juice and a little cinnamon help bring out the flavor of the sweet blueberries.
How to make Gluten Free Blueberry Crumble Pie
- 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.
- 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
- While dough chills, preheat oven to 375F. Make the blueberry filling by combining all ingredients in a large bowl and mixing well.
- Make the crumble topping by combining all ingredients in a medium bowl until mixture holds together when pinched.
- Pour blueberry mixture into pie crust then add the crumble topping evenly over the top.
- 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.
- 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.
- Blueberries: I'm a believer that pies taste best with fresh fruit, but using frozen blueberries is an option. They will give off more liquid when cooking, though. If using frozen, don't thaw them and double the flour and starch in the filling to help absorb some of that liquid and hold the filling together.
- Store-bought crust: don't want to make a crust from scratch? That's fine, you can use your favorite unbaked, gluten free store-bought crust instead then just make the crumble topping.
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. This pie also freezes well! Once fully cooled, wrap tightly in plastic wrap then foil and freeze for up to 2 months. Thaw in the fridge overnight before serving.
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 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 no exception. Make sure you use just 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.
- Use a glass pie dish if possible. A glass pie dish distributes heat evenly when baking so you don't end up with a burnt crust. Plus, it lets you see the bottom and sides of the crust so you know exactly when it's golden and done without guessing.
- 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.
- Let cool completely. I know it's hard to wait, but don't slice this pie hot. The filling needs at minimum 2-3 hours to set, although overnight in the fridge is even better. Cutting it warm means blueberry filling will run everywhere and while delicious, it won't be the beautiful slice you worked for.
FAQ
Yes! Every ingredient is naturally gluten free. As always, double check your labels on your flour blend and baking powder to make sure there are no hidden gluten containing additives.
Yes, it's dairy free as written! Just make sure to use dairy free butter or coconut oil in the crust.
Yes, you can make a vegan blueberry pie by leaving out the egg yolk in the crust and adding an extra tablespoon of fat. 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.
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.
This pie is best with fresh blueberries, but you can use frozen ones in a pinch. No need to thaw, just double the flour and starch in the filling.
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.
No worries, it will just take a little extra work to blend in the coconut oil to the flour (ready for an arm workout?). Use a fork or pastry cutter to cut in the coconut oil. If your coconut oil is rock hard, I suggest cutting it into smaller pieces with a knife first.
Yes, once fully cooled, wrap tightly in plastic wrap then foil and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Yup! Use your favorite unbaked pie crust as the base.
This can happen if not enough flour and starch were used in the filling to absorb liquid and hold it together. My measurements are based on the specific flours I have linked, so if you use a different flour brand, you may need to adjust the measurements by a tablespoon or two.
If the crumble starts looking like it might be getting too brown before the crust is done, top the pie with aluminum foil for the remainder of the bake.
It needs to cool fully to room temperature and I highly suggest another 2-3 hours in the fridge, if not overnight,
More Summer Blueberry Desserts
What's your favorite pie? Don't forget to let me know if you try this pie recipe- leave a rating and review and tag me on social media!
Gluten Free Blueberry Crumble Pie (Dairy Free, Refined Sugar Free)
Equipment
Ingredients
Crust
- 1 ½ cups 1:1 gluten free flour
- 1 tablespoon coconut sugar
- ⅔ cup cold, cubed coconut oil*
- 1 egg yolk
- 1 Tbps apple cider vinegar**
- 1 cup ice water
Blueberry Filling
- 6 cups fresh blueberries (36 oz or just over 2 lbs)
- ⅓ cup coconut sugar
- ½ teaspoon cinnamon
- 2 teaspoon lemon juice
- 1 tsp vanilla extract
- 2 tablespoon gluten free flour
- 2 tablespoon tapioca starch
Crumble Topping
- ½ cup 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- ⅓ cup melted coconut oil
- ¼ cup maple syrup
Instructions
Crust
- First make the crust pulsing flour and sugar in a food processor to combine. Pulse in the cold, cubed coconut oil until it's broken down and you have a sand like texture with some chunks of oil. Add the yolk, ACV, and 2 tablespoon of water. Pulse and add more water as needed until the dough starts to come together.
- Once dough is coming together, transfer to a bowl and form a disk (add more water if needed for dough to hold together and not be cracking a ton as you form the disk). Wrap in plastic wrap and place in the fridge for at least 30 minutes. If you leave it longer and it's too solid to roll, just leave it at room temperature for 10+ minutes until it's still cold but rollable.
- When pie dough is ready, roll dough between two sheets of parchment paper with a rolling pin to about ¼ inch thick. Transfer to a greased pie dish (I do this by placing the pie dish over the dough then flipping everything). Place back in the fridge while you make the filling.
Blueberry Filling
- Preheat oven to 375F.
- Make the blueberry filling by combining all ingredients in a large bowl and mixing well to combine. Set aside
Crumble Topping
- Whisk together the flours. Add the maple syrup and 3 tablespoon of the coconut oil. Mix everything and add more oil as needed until mixture holds together when pinched
Assembly
- Pour the blueberry filling into the pie crust and even out the top.
- Evenly crumble the topping over the blueberries. Place the pie on a baking sheet.
- Bake for 55-65 minutes, until top and crust is golden brown. If top or edges begin to brown too much, cover with aluminum foil for remaining time. You truly want a deep golden color and if you are using a glass pie dish, you should be able to see that crust is golden and firm on the sides. The top of the pie should be bubbling.
- See baking tips in the post above for more on how to know the pie is done or view the notes below***
- Let cool completely.
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