The Best, Easy Blueberry Pie Recipe

Blueberry pie has long been an American icon—juicy berries bursting beneath a buttery crust, evoking summer harvests, Fourth of July tables, and warm kitchens filled with aroma. But for those avoiding gluten, classic versions often feel off-limits. Enter the gluten-free blueberry pie: a reinterpretation that retains the charm, flavor, and nostalgia of the original while using gluten-free, paleo-aligned ingredients.

In the world of clean baking, the challenge has always been replicating texture: crusts that flake, fillings that set, slices that hold. This version embraces almond or nut-based crusts, natural sweeteners, and gentle binding techniques to deliver a pie that’s as satisfying as it is safe for gluten-sensitive diets. While it leans on paleo principles—no refined grains or processed sugars—its true strength lies in how it allows more people to enjoy that quintessential blueberry pie experience.

Whether baked for summer gatherings, brunches, or cozy dessert nights, this pie feels celebratory. Serve it warm with a dollop of coconut cream or a scoop of plant-based vanilla ice cream, and you bring together tradition, innovation, and inclusivity in a single slice.

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How to Make Blueberry Pie

Recipe Details

Yield: 7 to 9 servings
Active Time: 25 minutes
Total Time: 3hour and 25 minutes

Recipe Ingredients

For the pie crust

• 1 cup superfine almond flour
• 1 cup coconut flour
• ½ cup tapioca flour
• 1 teaspoon salt
• 1 cup ghee, chilled in freezer for 30 minutes
• 4 to 6 tablespoons cold water

For the blueberry pie filling

• 4 ½ to 5 cups blueberries, washed and drained
• ½ cup coconut sugar
• 3 tablespoons tapioca flour
• Zest 1 lemon
• Juice of half a lemon

Recipe Instructions

1. Add the almond flour, coconut flour, tapioca flour, and salt to a food processor; pulse a few times to combine.
2. Add chilled ghee and pulse until mixture is slightly crumbly.
3. Add 3 tablespoons water and pulse, adding more water, 1 tablespoon at a time, until dough comes together by squeezing it between your fingers.
4. Turn dough onto lightly floured surface and form into a disk. Halve the disk (make one piece slightly larger than the other) and shape into rounds. Wrap in plastic and refrigerate at least 30 minutes.
5. Remove larger disk from refrigerator and crumble it into a greased, 9-inch pie pan. Using your fingers, shape a crust by pressing dough onto bottom and sides of pan. Crimp edge of dough along the top of crust; refrigerate.
6. Remove smaller disk of dough from refrigerator and place it between 2 slices of parchment paper. Roll out the dough to a 10-inch circle, about ¼-inch thick. Using a star-shaped cookie cutter, cut out shapes and place on a sheet tray, 1-inch apart; refrigerate 30 minutes.
7. Preheat oven to 400 degrees.
8. In a large bowl, add all ingredients for the filling; stir until blueberries are well-coated.
9. Remove pie pan from the refrigerator and pour in the blueberry filling.
10. Cover edges of pie crust with foil, to protect it from burning. Bake pie for 50 to 55 minutes.
11. During the last 8 to 10 minutes of baking, place sheet tray of cut out stars into the oven with the pie.
12. Remove both the pie and stars and let cool 30 minutes. Place stars on top of pie before slicing.

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h2 style=”margin-bottom:0;”>Blueberry Pie Nutrition Facts*Estimated per slice (recipe yields 8 slices). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 slice
Calories	≈ 350 kcal
Protein	≈ 5 g
Carbs	≈ 38 g
Sugar	≈ 25 g
Fiber	≈ 4 g
Fat	≈ 20 g

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Variations & Tips for Homemade Blueberry Pie

• Mixed berries: Combine blueberries with raspberries, blackberries, or strawberries for extra complexity.
• Thickener tweaks: Use arrowroot powder or tapioca starch if your berries are extra juicy to avoid runny filling.
• Lemon twist: Add a splash of lemon juice and a bit of lemon zest to the berry mixture for brightness.
• Crust flavors: Stir in ground cinnamon or nutmeg to the crust dough for subtle warm notes.
• Gluten-free crumb top: Combine chopped nuts, coconut flakes, and a little coconut sugar to press over the filling before baking.
• Chill before slicing: Let the pie rest and cool fully (or refrigerate) so the filling sets and slices cleanly.

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Best Homemade Blueberry Pie Pairings

• Coconut whipped cream or plain coconut yogurt — creamy and cooling contrast to warm, juicy pie.
• Plant-based vanilla ice cream — the classic hot-and-cold dessert pairing.
• Fresh mint or basil leaves — herbal brightness to balance the sweetness.
• Chamomile or lemon balm tea — delicate brew that complements berries subtly.
• Espresso or dark roast coffee — rich bitterness that cuts through the fruit-forward sweetness.

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When to Make Blueberry Pie

• Fourth of July or summer picnics — patriotic colors and bright flavor make it a perfect summer dessert.
• Memorial Day or Labor Day barbecues — lighter, fruit-forward dessert to finish outdoor meals.
• Brunch gatherings — elegant fruity pie to accompany eggs, quiche, and fruit platters.
• Tea parties or garden luncheons — serves beautifully alongside scones and tea sandwiches.
• Holiday spreads or potlucks — a standout pie that fits gluten-free dessert tables.

Recipe by: Angela Gaines