Gluten-Free Lemon Blueberry Pie
This Gluten-Free Lemon Blueberry Pie is a beautiful pie that will absolutely impress your holiday guests. It is far simpler to put together than it seems, and it has the perfect combination of fresh spring flavors with the lemon and blueberries.
Lemon Blueberry Pie
For the crust:
- 2½ cups (240 g) almond flour
- 3 tablespoons (37.5 g) granulated sugar
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- 2 tablespoons (30 g) cold coconut oil or unsalted butter
- 1 large egg
- 1 teaspoon (5 mL) pure vanilla extract
For the lemon filling:
- 4 whole eggs
- 4 egg yolks (save whites for another purpose)
- Zest and juice of 3 lemons
- 1¼ cups (250 g) granulated sugar
- 5 teaspoons (20 g) potato starch
- ½ cup (113 g) coconut oil or unsalted butter
For the blueberry topping:
- 1½ pints (445 g) fresh blueberries
- ½ cup (100 g) granulated sugar
- 1 teaspoon (2 g) lemon zest
- 1 tablespoon (15 mL) fresh lemon juice
- 3 tablespoons (45 mL) lemon liqueur, such as limoncello (check for a Kosher brand if making for Passover)
- For the crust: Preheat the oven to 375°F. Generously grease an 11-inch tart pan with removable bottom.
- In a food processor, pulse together almond flour, sugar, and salt. Add in coconut oil (or butter), egg, and vanilla and pulse until dough begins to form a ball and stick together.
- Press dough into bottom of the greased tart pan and up the sides of the pan. Poke dough on bottom of pan all over with a fork to prevent it from puffing up. Press a piece of round parchment paper into the tart and weigh it down with pie weights or uncooked rice.
- Bake crust for 15 minutes, then remove the parchment paper with the weights and bake for a few more minutes, until golden brown. Let cool before removing it from the tart pan.
- For the lemon filling: While crust is baking, whisk together whole eggs, additional egg yolks, lemon juice, and zest in a medium, heat-poof bowl. In a separate bowl, stir together sugar and potato starch. Once dry ingredients are mixed together, whisk the sugar/starch mixture into bowl with the eggs.
- Place the bowl over a simmering pot of water, so it rests on top of the pot, to create a double boiler. Stir the mixture over medium heat until it thickens, about 10 minutes. Remove bowl from the heat once thickened and stir in the coconut oil or butter right away until it’s fully incorporated and melted in. At this point, pour filling through a fine mesh strainer and into another bowl to remove any lumps.
- Once crust is cooled, spread lemon filling evenly into crust, smoothing the top with a spatula. Let pie rest for about 1 hour to allow pie filling to cool and set.
- For the blueberry topping: While pie is setting, in a small bowl, combine blueberries, sugar, lemon zest, lemon juice, and lemon liqueur and stir gently but thoroughly to combine. Let stand at least 15 minutes, stirring occasionally, until sugar dissolves and flavors have melded. Refrigerate until ready to serve. May be made up to 1 hour in advance.
- When ready to serve, you can either spoon blueberry mixture over entire pie, or place a large spoonful over each slice as you serve it. Can be topped with a dollop of fresh whipped cream, if desired.
This recipe was featured in Simply Gluten Free Magazine. Get your subscription to the magazine and never miss an issue!
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