This gluten-free blueberry pie features a tender almond flour crust, juicy wild blueberries, and a buttery crumble topping. Naturally gluten-free and easy to bake, it’s perfect for cozy evenings at home or for serving at dinner parties. Enjoy it warm with vanilla ice cream or a drizzle of homemade vanilla custard sauce for a comforting, crowd-pleasing dessert.
I personally love using wild blueberries in my desserts for their deep flavor and beautiful color. This pie came about as an experiment when I needed a gluten-free dessert for friends coming over. It turned out so delicious that it immediately became a new favorite in my kitchen.
What Makes This Pie Special
The combination of a soft almond flour crust, sweet-tart wild blueberries, and a golden crumble topping makes this pie a little celebration in itself. The crust is tender yet sturdy, the filling is naturally flavorful, and the topping adds a satisfying crunch. It’s simple enough for a weeknight treat, but impressive enough for entertaining.
Wild blueberries (also called bilberries) have a depth of flavor that’s hard to beat, making them my go-to for blueberry desserts. If you love a bit of extra flair, you can link this to other gluten-free favorites, like my Rhubarb Frangipane Cake. It’s another dessert where gluten-free baking really shines.
Getting the Almond Flour Crust Just Right
Almond flour behaves differently from wheat flour, but that doesn’t make it tricky, just a little different. Here’s what I do to make the crust come out perfect every time:
- Press the dough evenly: This keeps the crust from crumbling when sliced.
- Blind bake first: A short pre-bake prevents a soggy bottom once the filling goes in.
- Use parchment and weights: Pie weights, rice, or dried pasta help the crust keep its shape while baking.
With these simple steps, you’ll have a firm, tender base that supports the juicy blueberries and buttery crumble without fuss. You can use whole almond flour for more texture or blanched almond flour for a smoother, more refined look.
How to Serve and Enjoy
This pie is best served slightly warm, when the filling is soft, and the crumble is lightly crisp. For an extra indulgent touch, top it with vanilla ice cream or pour over some homemade vanilla custard sauce. It makes a wonderful dessert for dinner parties or casual gatherings, and it works equally well as a summer treat or a special holiday dessert. You can enjoy this pie anytime you want a gluten-free dessert that feels both comforting and impressive. When fresh blueberries are out of season, frozen blueberries can be used with excellent results, making this pie a year-round favorite. Leftovers store well in the refrigerator for up to three days, and you can gently reheat slices in the oven or microwave before serving.
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Gluten-Free Blueberry Pie with Almond Flour and Crumble Topping
Equipment
- Pie dish or tart pan
- Parchment paper
- Mixing bowls
- Whisk or spoon
- Fork
- Measuring cups and spoons
- Small saucepan or microwave-safe bowl (for melting butter)
- Pie weights, dried rice, or dried pasta (for blind baking)
- Oven
Ingredients
Crust
- 500 g (2 cups) almond flour
- 2 tbsp sugar
- 2 tbsp corn flour / cornstarch
- 100 g (7 tbsp / 3,5 oz) butter
- 1 egg large
Blueberry Filling
- 7 dl (3 cups) wild blueberries / bilberries or blueberries
- 3 tbsp sugar
- 2 tbsp cornstarch
Crumble Topping
- 50 g (3½ tbsp / 1.75 oz) butter cold
- 3 tbsp sugar
- 1 dl (about ½ cup) gluten-free flour blend
Instructions
- Preheat the oven to 175°C (350°F). Line a pie dish with parchment paper.
- Melt the butter. In a mixing bowl, combine the almond flour, sugar, and cornstarch. Add the melted butter and mix well.
- Add the egg and mix until fully combined.
- Press the dough evenly into the bottom and sides of the pie dish.
- Place parchment paper over the crust and sides. Prick the bottom with a fork. Add pie weights, dried rice, or dried pasta to keep the crust in shape.
- Blind bake the crust for 10 minutes. Remove from the oven and carefully remove the weights and parchment paper.
- Lightly crush the wild blueberries. Add sugar and cornstarch and mix well.
- Prepare the crumble topping by rubbing together the cold butter, sugar, and gluten-free flour blend until crumbly.
- Spread the blueberry filling over the pre-baked crust and sprinkle the crumble evenly on top.
- Bake at 175°C (350°F) for 20–30 minutes, until the crumble is lightly golden. If the topping browns too quickly, cover loosely with parchment paper.
Notes
- If using frozen blueberries, let them thaw at room temperature for about 1 hour. Lightly crush them and mix with the sugar and cornstarch at the same time. If the mixture is very liquid, add 1 additional tablespoon of cornstarch.
- Let the pie cool for at least 30 minutes before serving to allow the filling to set properly.
