Gluten-Free Blueberry Pie with Almond Flour and Crumble Topping
This gluten-free blueberry pie is made with almond flour and filled with juicy wild blueberries (bilberries). The naturally gluten-free crust works well with both whole almond flour (with skins) and blanched white almond flour. Finished with a buttery crumble topping, this pie is perfect served warm with vanilla sauce or vanilla ice cream
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.