Gluten-Free Blueberry Pie

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We wanted a pie that had a firm, juicy filling full of fresh blueberry flavor with still-plump berries, and we also wanted a crisp, flaky crust—somer experimentation made this dream a reality.

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

SERVES8

TIME1¾ hours, plus 4 hours cooling

Gluten-Free Blueberry Pie
The How Can It Be Gluten-Free Cookbook

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

WHY THIS RECIPE WORKS

To thicken the pie to a slice-able consistency, we tried cornstarch as well as our gluten-free flour blend but preferred tapioca starch, which was subtle enough to allow the berry flavor to shine through. Too much of it, though, created a c...

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