Fresh Blueberry Pie {Gluten Free}

My family and I picked 14 pints of blueberries the other day. That was a lot of berries! Muffins, pies, smoothies, and jam were spinning around in my head as we picked.  I made 15 jars of jam, froze several cups of berries, we ate on them, and then for the finale I made a fresh blueberry pie. My husband and I are the only ones that will eat the pie. We may or may not have eaten the entire pie in less than 24 hours.

I've tried a few different gluten free pie crusts. Some have been premade and some I made from scratch. Let me tell you.... Gluten free pie crusts are HARD to work with. I've had them crumble, fall completely apart, slide right out of my hands from too much fat. We all want a flakey, buttery crust, right?  And really....when eating a homemade pie, isn't it all about the crust anyway?   For this pie I tried a recipe from America's Test Kitchen.  If you don't have their gluten free cookbook then I recommend you get it as soon as you can.  (I am not affiliated with America's Test Kitchen in any way, but I do think highly of them) We have tried many recipes in the book and so far none have disappointed us.  While they do have a blueberry pie recipe in their cookbook, I only used their crust recipe. 

Fresh Blueberry Pie --- Gluten Free

One Double Crust pie crust recipe

4 full cups of fresh blueberries, rinsed and stems removed

1/2 cup of sugar

2 Tbsp corn starch

1 Tbsp lemon juice

Place oven rack on lowest position. Preheat oven to 375°.  Line a cookie sheet with foil and place on lowest rack. 

Fill a deep dish pie plate with one crust.

Pour blueberries into a medium saucepan.  Add the sugar and gently toss the berries with the sugar.  In a small bowl, combine the cornstarch and lemon juice.  On medium heat, add the cornstarch mixture to berries and gently stir until combined and the sugar has begun to dissolve.  The berries shouldn't really lose their shape. Once heated through (2-3 minutes), pour filling into pie crust.  Top filling with second crust. You may want to make it a lattice top or keep it plain. Either way is OK. I do recommend, if you keep it plain, to cut a few tiny slices throughout the top of crust though. 

Brush pie crust with an egg white, if desired.

Place pie plate onto the foil lined cookie sheet and bake for 45 minutes to one hour...until crust is golden and filling is bubbling.

The most difficult part is waiting for the pie to cool enough to slice. We didn't as you can tell in the following picture. That vanilla ice cream just couldn't wait any longer ;).

Happy Baking!