Gluten-Free Blueberry Crumb Pie

gluten-free blueberry crumble pie
Blueberry Crumble Pie, Gluten-Free

National Pie Day is today.

Yes, I know it isn’t 3/14.

But the American Pie Council says that it is today, and who can argue with them?

This gluten-free blueberry crumb pie was actually made for my husband last Friday as a congratulations for getting through a very busy week at work.  We have so many things in the juggle right now.

We are making a local move into Bellingham from Sudden Valley.

Our office will be moving within Bellingham by March 1st.

So it will be a bit quiet here for a couple of weeks.

Time to bake a pie and enjoy!

Gluten-Free Blueberry Crumb Pie
Prep time
Cook time
Total time
Combining the best of fresh blueberries, and walnut crumb topping, this pie can make a party truly special, or breakfast a real treat.
Serves: 8
  • 112 grams (1 stick) butter- softened
  • 5 grams (1/2 teaspoon)cinnamon
  • 2 grams (1/4 teaspoon) salt
  • 75 grams organic cane sugar
  • 75 grams whole grain flour mix
  • 125 grams walnuts- chopped finely
  • !Filling
  • Frozen blueberries to heapingly fill the pan
  • ¼ cup organic cane sugar
  • ¼ cup sweet rice flour
  • 2 tablespoons lemon peel grated.
  • pinch of cinnamon
  • One batch pie crust with egg or vegan or butter crust
  1. preheat oven to 425
  2. roll out pie crust to fit pan, fluting the edge decoratively
  3. Stir together the filling mixture,
  4. Pour into prepared pan
  5. Stir together the crumb mixture, till it holds together well
  6. Place blobs of the crumb mixture over the blueberries, making sure to leave some gaps
  7. Bake at 425 for 30 minutes
  8. Reduce oven heat to 350 and bake an additional 30 minutes.
  9. Allow to cool completely before serving.

And if you want a few other options for pies, try these:

Kate McDermott’s new Gluten-Free Vegan pie crust

Carol Kicinski’s Gluten-Free Pie Crust

King Arthur’s Gluten-free Pie Crust 




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