Blueberry Pie (GF/Vegan/Top 9 Allergen Free)
This blueberry pie is made completely from scratch — no gluten, dairy, eggs, or top 9 allergens! A buttery crust (made with Spectrum Organic Shortening) holds a juicy, sweet blueberry filling that's thick and luscious. It’s the perfect treat for holidays, family dinners, or anytime you’re craving an old-fashioned pie!
Ingredients
Pie Dough:
1/4 cup + 1 tablespoon granulated sugar
2/3 cup water
2 1/4 teaspoons xanthan gum
1 teaspoon salt
1 teaspoon egg replacer powder
3 cups + 2 tablespoons pastry blend
Blueberry Filling:
1 1/3 lbs blueberries (fresh or frozen)
2/3 cup water
1 cup granulated sugar
1 teaspoon lemon juice
1/3 cup tapioca starch (plus water to make a slurry)
Instructions
Prepare the Filling (Day Before):
In a medium saucepan, combine blueberries, 2/3 cup water, sugar, and lemon juice.
Bring mixture to a boil over medium-high heat.
In a small bowl, make a slurry by adding just enough water to the tapioca starch to fully moisten it (it should look like a thick liquid).
Once the blueberry mixture is boiling, quickly stir in the slurry. The filling will turn opaque first, then clear up as it thickens.
As soon as the filling thickens and turns glossy, remove from heat.
Let cool at room temperature for 1 hour, then store in an airtight container in the fridge overnight.
Prepare the Dough (Day Before):
In the bowl of a stand mixer, cream Spectrum Organic Shortening and sugar together on medium speed for about 2 minutes.
Turn mixer to low and slowly add the water.
Once water is incorporated, add the xanthan gum, salt, and egg replacer. Mix about 1 minute.
Gradually add the pastry blend, about 1/2 cup at a time, until a soft dough forms.
Remove the dough from the bowl, wrap tightly in wax paper or plastic wrap, and refrigerate overnight.
Assemble and Bake
Prepare the Crust:
Lightly flour your work surface with extra pastry blend.
Roll dough to about 1/4" thickness with a rolling pin.
Use a 10" ring cutter to cut out rounds for the bottom crust.
Dip a metal spatula into pastry blend and slide under the crust to lift it cleanly.
Place the crust into a 9" aluminum pie pan and gently press it to fit. Crimp the edges tightly using your thumb and fingers — a tight crimp holds its shape best while baking.
Prepare the Top:
Roll out the remaining dough and use small cookie cutters to create decorative shapes for the pie top. I like these.
Place cutouts on a parchment-lined baking sheet while you assemble the pie.
Fill and Finish:
Place the pie pan on a baking sheet for easier handling.
Fill the crust with the chilled blueberry filling, spreading it evenly to the top.
Arrange your dough cutouts over the filling, starting from the outer edge and working inward.
Bake:
Preheat the oven to 375°F (190°C).
Bake the pie for 30–40 minutes, until the crust is golden brown. (If you have layered extra cutouts, you may need to bake slightly longer.)
Allow the pie to cool completely before cutting for the best slice structure.
Tips for Perfect Slices
Pro Tip:
Freeze the baked pie overnight. Once frozen, pop the whole pie out of the tin, turn it upside down, and slice with a sharp knife. Flip each slice back upright and place back into the tin — you’ll have perfect, clean-edged pieces every time!
