Fresh Peach Blueberry Pie (Gluten-Free)
Best fruit pie recipe ever! Homemade GF Peach Blueberry Pie is fresh, juicy, and a perfect summer dessert. The sweet, fresh peaches and juicy blueberries, combined with the golden, flaky gluten-free crust, are amazing! Great for potlucks, summer gatherings, or just because. Best served warm with a scoop of vanilla ice cream or whipped cream.
Ingredients
For the pie crust (ingredients for 2 pie crusts):
- 4 and ½ cups gluten-free all-purpose flour
- Pinch of salt
- 4 tablespoons granulated sugar
- 1 cup unsalted butter (226gr) cooled and diced
- 1/2 cup ice-cold water
- Egg wash (1 egg beaten + 1 tbsp water)
For the filling:
- 10 peaches peeled, pitted, and chopped
- 1 cup blueberries fresh or frozen
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- Powdered sugar to sprinkle
Instructions
For the crust:
- Food processor: Place gluten-free all-purpose flour, salt, and sugar in a food processor. Add the diced cold butter and process until crumbs form. Add the water and process until just beginning to clump.
- Take the dough out and, using your hands, shape it into a ball. We need to divide it into two doughs, one for the crust and one for the lattice. Flatten into a thick disc, cover, and let them rest in the refrigerator for at least 1 hour.
- By hand: mix all the ingredients in a bowl and integrate the butter with your hands or a dough cutter. Add the water and mix until just beginning to clump.
For the filling:
- Place the peeled and chopped peaches, lemon juice, sugar, cornstarch, and cinnamon in a medium bowl. Mix well and let rest in the refrigerator while preparing the crust.
Assemble the pie:
- Preheat oven to 375°F (190°C).
- Take one dough from the refrigerator and let it soften at room temperature for 5 to 10 minutes. Roll out the dough on a lightly floured (GF flour) counter and then transfer to a lightly greased round baking dish.
- Pour the filling into the baking dish and place the blueberries and the sliced butter.
- Roll out the second dough on a lightly floured work surface (gluten-free flour) and with a knife, pastry wheel, or similar, cut strips of dough.
- Place the strips over the filling, interlacing them with each other.
- To a neat rim, fold bottom pie dough edges back over and press into the lattice edges. Trim off any excess dough from the edges. Brush the lattice with egg wash and sprinkle with powdered sugar.
- Bake the pie for 45 minutes or until cooked and the lattice and edges are golden brown.
- Let the pie rest for between 3 and 4 hours before serving. Serve with whipped cream or a scoop of ice cream if desired.
Notes
Store the pie covered in the refrigerator for up to 5 days.
You can freeze the pie for up to 2 months, wrapped tightly in plastic and foil. When you are ready to enjoy, thaw overnight in the refrigerator before reheating.