I Would Die For This Gluten Free Blueberry Pie (It’s dairy free too!)

Gluten Free Blueberry Pie: It just SO EASY!

Gluten Free, Dairy Free, Low Glycemic, Candida-Safe

A few years back I was battling a Candida overgrowth and I was on the hunt for recipes that were not only gluten-free and dairy-free, but low glycemic as well! I was tired of gluten free recipes that were more difficult, more expensive, and more time consuming than the ones I baked with before I went gluten free. So when I stumbled upon this jem-of-a-recipe, I tucked it away somewhere safe, because let me tell you…it’s damn good!

gluten free blueberry pie recipe dairy free low glycemic easy quick simple cheap inexpensive

The first thing you’re going to want to do is check out my KICK ASS Gluten Free Pie Crust Recipe, which is the crust for this delicious pie. You could really put any filling you want in that crust, but this post will teach you how to make an incredible (and healthy) gluten free blueberry pie filling.

blueberry pie gluten free pie crust recipe dairy free low glycemic candida safe easy simple quick cheap inexpensiveIngredients:

1 cups Blueberries (fresh or frozen)

1/4 cup Coconut Sugar

2 Tbsp Gelatin

2 Tbsp Tapioca Flour

Optional: 10 drops of Stevia or a drizzle of Honey

To make this delicious gluten free blueberry pie:

First prepare the pie’s crust by following my recipe for this simple gluten free pie crust. Stop after the first bake, then return here to make the filling.

Place the blueberries in a sauce pan or pot and simmer them over medium heat for 10 minutes. Preheat your oven to 350 degrees (F).

Strain the blueberries from the simmering liquid (keep the liquid!), and place them in a mixing bowl. Continue to simmer the liquid from the blueberries for another 10 minutes.

Next, whisk the gelatin into the bubbling liquid. Once you’ve done that, turn off the heat. Add the tapioca flour to the liquid and whisk thoroughly.

Add the thickened syrup to the blueberries in the mixing bowl. (They should still be hot!)

Pour the blueberry filling in the partially baked pie crust. Bake in the oven at 350 degrees (F) for about 7 minutes.

Once you finish baking the pie, it will need a bit of time to set. First, let it sit and cool on the counter for 30 minutes, then place it in the freezer for an additional 30 minutes. (Total cooling time: 1 hour)

Remove it from the freezer once cool, and try not to eat the whole pie in one sitting! (But to be honest, it’s a pretty damn healthy list of ingredients…as pies go. So I’m not ashamed to say that I have demolished this pie in record time with zero guilt whatsoever!) 😉

Tell me what you thought of this recipe!

Please comment your thoughts below.