Gluten Free Blueberry Crumble Pie (Dairy Free, Refined Sugar Free)
Inspired by my grandma's famous blueberry pie, this gluten free blueberry crumble pie features a flaky dairy free crust, juicy fresh blueberry filling, and a sweet golden crumble topping — completely refined sugar free and allergy friendly. The best summer dessert you'll make all season!
Servings 8 servings
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.
Notes
*butter or dairy free butter will also work
**vodka also works
*** 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.