What is your favorite kind of summer pie?
Mine used to be blackberry. I love how the tiny drupelets each contribute their juice and pectin, making the pie set up thickly, almost like jam.
Before I created this healthy blueberry pie recipe, I had that set texture happen only once with blueberry pie (without added thickeners).
We were in South Carolina. The growing conditions must have been perfect for pectin in the blueberry skins that year.
The morning after we picked the juicy blueberries and made the pie, we ate the pie for breakfast — which is my favorite time of day to appreciate pie!
The filling was completely set and so incredibly satisfying. We picked up our slices, no forks, and ate them out of hand.
I devised the following recipe with that goal in mind: not too many blueberries rolling out of their setting, with a fresh jam taste and texture!
This recipe uses a small amount of instant tapioca, which is actually how I make my blackberry pie too.
I learned how to make pie from my husband’s aunt, Auntie Jan. All the credit goes to her!
She kindly taught me how to make her perfect pie crust and blackberry filling shortly before I was married. I still use her guidelines and ratios 23 years later.
And I think you’ll adopt them too, because they’re classic perfection — what we all want from a great berry pie.
And yes, you can certainly use this pie recipe as a framework and use other berries.
Fresh blueberries epitomize our family summers.
We go picking every July, eating cups and cups of berries. We freeze a bunch for later.
And when we run out, we still eat blueberries year round, organic, from the freezer section of Trader Joe’s.
This pie works beautifully with fresh or frozen blueberries.
What about you? Do you love blueberry picking and eating too?
Do you make jam or pie with your blueberries?
I’ve started a new tradition of making blueberry pie each year! We love it so much, I expect the tradition to continue.
Options For A Gluten-Free Or Paleo Blueberry Pie Crust
The pie crust recipe below uses all-purpose einkorn flour and only 3 other ingredients! A great, flaky crust results.
You can also use all-purpose white flour.
And certainly, you can tweak this healthy blueberry pie to be gluten-free or grain-free:
Whether you’re making a crust with all-purpose flour, einkorn, gluten-free or grain-free flours, you might be wondering: How to make a lattice crust? Here’s a great tutorial!
If you’re considering an egg wash for your blueberry pie crust, this article shows the different effects of egg whites, egg yolks and whole eggs on pastry dough. The article also provides an egg wash recipe.
The perfect homemade berry pie... The filling must hold together almost like jam, and the crust must be flaky! This deep dish, healthy blueberry pie ticks those boxes and more, because there are gluten-free and Paleo pie crust options as well. Super easy, with an einkorn crust that calls for only 4 ingredients, use either fresh or frozen blueberries in this recipe so you can enjoy the best of summer desserts... all year round!
- 36 ounces blueberries fresh or frozen
- 1/3 cup pure water
- 1/3-1/2 cup coconut sugar or cane sugar, according to preference
- 3 tablespoons instant tapioca preferably organic
- 2 tablespoons grass-fed butter chilled until cold and cut into smaller pieces
- 1 teaspoon sustainably-sourced gelatin (certified glyphosate-free)
- 1 teaspoon vanilla extract
- 2 pinches sea salt
- sprinkle powdered stevia extract optional, if you want your pie a bit sweeter
Pie Crust Instructions
Place flour in large bowl or bowl of food processor.
Add sea salt and mix.
Cut butter into flour until largest pieces are pea-size.
Add ice-cold water and stir until all or most of the dry flour is incorporated and the mixture is beginning to hold together.
Proceed with Assembly Instructions. Unless you have a hot kitchen, if you're going to roll out your dough immediately, you do NOT need to chill your dough.
Preheat oven to 375 degrees Fahrenheit.
Place blueberries in large bowl.
Add remaining filling ingredients (except butter) and stir well. Set aside.
Separate pastry dough into two equally sized flat disks. Each disk should be about 6" in diameter.
Roll out one (use a little extra flour as needed) and line pie plate.
Fill pastry with blueberry mixture.
Top with cold butter pieces.
Roll out remaining pastry and top pie.
Fold top crust edges over and under bottom crust edges. Squeeze together and crimp edges. Cut a few steam vents with the tip of a knife.
Place cookie sheet on lower oven rack in hot oven to catch pie drips.
Place pie dish on middle oven rack above cookie sheet.
Bake 1 hour.
Pie is best served fully cooled so blueberries thicken and set up for slicing.
If you'd like, serve pie with vanilla ice cream, or this Lavender Ice Cream (with or without the swirl) for an herbal, gourmet, extra-special summer dessert.
How long does pie stay fresh?
Leftover pie can be stored at room temperature for two to three days. If refrigerated, pie lasts well for about five days.
What is your favorite pie recipe? Have you attempted Gluten-Free or Paleo Blueberry Pie? Let us know how you like this one in the comments below!
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