Gluten-Free Lemon-Blueberry Pie

Bob's Red Mill logo

by | Updated: March 13th, 2018

Nothing says summer quite like fresh berries. Vibrant and juicy, they’re the perfect treat for a hot, sunny day. That’s why we love this blueberry pie. Brimming with blueberries and a splash of tart lemon flavor, this pie is a lip-smacking treat sure sweeten your picnic or cookout spread. Plus, it’s made with a gluten-free pie crust, so no one has to miss out on the fun.

Blueberry-lemon pie with fresh blueberries #glutenfree

Serves 8


1 package Bob’s Red Mill Gluten-Free Pie Crust Mix, prepared and chilled
1/2 cup Bob’s Red Mill Tapioca Flour
1 cup granulated sugar
1 tsp. ground cinnamon
1 Tbsp. lemon zest
2 lb. fresh blueberries
1 tsp. vanilla extract
2 Tbsp. lemon juice
1 egg, optional
1 Tbsp. water, optional


  1. Let crust mix sit out at room temperature until ready to use.
  2. Preheat oven to 425 degrees F.
  3. Between two pieces of strong, durable plastic wrap, roll half of dough into a 12-inch circle. Remove one piece of wrap and press open side facedown into a 9-inch nonstick pie pan. Once settled, remove last piece of plastic wrap.
  4. In a large bowl, mix together tapioca flour, sugar, cinnamon and lemon zest. Gently fold in blueberries. Add vanilla and lemon juice. Pour into pie pan.
  5. Between two pieces of strong, durable plastic wrap, roll remaining crust dough into a 10-inch circle. Remove one piece of wrap and place open side facedown over the center of the filling. Trim, seal and flute the edges, and use a knife to vent the top. (You can make a decorative pattern or a lattice top.)
  6. Optional: In a small bowl, whisk egg and water. Brush top of pie with egg mixture.
  7. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 60 more minute, until crust is golden brown and filling begins to bubble.