Glutenfree Peach and Blueberry Pie

GlutenFree Peach Blueberry Pie Summer in Every Slice

By Chef BakerAugust 13, 2025

Table of Contents

Recipe Introduction

Quick Hook

Fancy a slice of summer sunshine? This gluten-free peach blueberry pie gluten-free is bursting with flavour! The sweet peaches and juicy blueberries makes it the perfect summer pie.

Brief Overview

This fruit pie recipe gluten-free is an American classic. It's been enjoyed for generations. This recipe is medium difficulty. It takes about two and a half hours. It makes eight delicious slices.

Main Benefits

This pie is packed with antioxidants. That is thanks to all those blueberries! It is perfect for a picnic or afternoon treat.

What makes this pie special is the homemade gluten-free pie crust .

**What is the Best gluten-free Pie Recipe ?**

Honestly, this is my favourite easy gluten-free pie ever. I have been trying to find the best gluten-free pie recipe .

I think that this one is the best. I have tried loads of gluten-free dessert recipes . Some were disasters. But this one? It's a keeper!

This summer pie recipe has a peach and blueberry filling that is out of this world. It's the perfect balance of sweet and tart.

You know how sometimes gluten-free baking can be a bit hit-or-miss? Well, this one is a guaranteed home run!

I've even made it for my friends. They couldn't believe it was gluten-free pie with fresh fruit . Now, let's get to the ingredients!

Ingredients & Equipment: Let's Get Started!

Okay, so you're ready to bake a gluten-free peach blueberry pie gluten-free ? Awesome! First, let's talk ingredients. Don’t worry; it’s not rocket science.

This fruit pie recipe gluten-free is easier than you think!

Main Ingredients: The Star of the Show

For the gluten-free pie crust :

2 1/2 cups (300g) King Arthur gluten-free All-Purpose Flour. Honestly, it's the best!
2 tablespoons (25g) granulated sugar. Just a touch!
1 teaspoon (6g) salt. Don't skip it!
1 cup (226g) unsalted butter, super cold and cubed. Trust me on the cold part.
1 large egg yolk , beaten. Adds richness.
1/2 cup (120ml) cold buttermilk. Makes the crust tender.

For the peach and blueberry filling :

About 3 pounds (1.4 kg) ripe peaches. Look for fragrant ones.
1 cup (150g) fresh blueberries. Plump and juicy, please!
1/2 to 2/3 cup (100g - 135g) granulated sugar. Taste as you go!
1 teaspoon (2g) ground cinnamon. Warm and cozy.
Scant 1/2 teaspoon (1g) ground nutmeg. A must have!
1/8 teaspoon (0.5g) ground ginger. Just a hint!
1/8 teaspoon (0.5g) ground coriander. Adds depth.
3 tablespoons (24g) King Arthur gluten-free All-Purpose Flour. Thickens the filling.
1 tablespoon (8g) cornstarch. More thickening power!
2 teaspoon (10ml) fresh lemon juice. Brightens it up.

I remember one time using slightly unripe peaches. Big mistake! The peach and blueberry filling tasted sour. Learn from my failures!

Seasoning Notes: Spice It Up!

Cinnamon and nutmeg are your essential spice buddies here. Ginger and coriander give it that something special. No ground coriander? Use allspice. It's an acceptable alternative.

Equipment Needed: Keep It Simple

Mixing bowls (medium and small). Obvious, right?
Whisk. For the dry stuff.
Pastry blender or food processor (optional). A food processor makes this easy gluten-free pie even easier.
Fork. For mixing the wet stuff.
Plastic wrap. Essential for chilling the dough.
Rolling pin. Time to channel your inner baker.
9 inch pie dish. Glass or ceramic works!
Baking sheet. For baking.

No food processor? No problem! Use a pastry blender or even your fingers. It might take a little longer, but it's totally doable.

So grab your apron, preheat that oven, and let's make this homemade gluten-free pie ! Who knows? It may become your new best gluten-free pie recipe !

Cooking Method for Perfect gluten-free Pie Crust

Okay, let's talk about making a killer pie, especially when you're going gluten-free . It can be a little intimidating, I get it! But trust me, once you nail the gluten-free pie crust , you'll be whipping up pies like a pro.

This is perfect for our gluten-free peach blueberry pie gluten-free !

Prep Steps: The Art of "Mise en Place" (Fancy, I know!)

It's all about getting organized, innit? This is the essential mise en place. Firstly, measure out all your ingredients. Secondly, cut the butter into small cubes.

Thirdly, make sure everything is ice-cold . Seriously, cold butter is key to a flaky crust. I'm talking "just took it out of the freezer" cold! Finally, check that you have your gluten-free flour ready to go.

Time saving tip: Measure your dry ingredients the night before. Another safety reminder: Don't lick the raw dough! (I know, it's tempting, but resist!).

step-by-step: Pie-Making Magic

Right then, here's how we get this show on the road.

Whisk together 2 1/2 cups gluten-free flour, 2 tablespoons sugar, and 1 teaspoon salt.
Cut in 1 cup cold butter using a pastry blender until it looks like coarse crumbs. I sometimes use my food processor for this bit!
Whisk 1 large egg yolk and 1/2 cup buttermilk in a separate bowl.
Add the wet ingredients to the dry. Mix just until combined. Don't overmix!
Divide the dough into two disks. Flatten them slightly, wrap them in plastic wrap, and chill for at least 1 hour. This is so important!
Roll out one disk to 13 inch circle and place it in your 9 inch pie dish.
Pour in your peach and blueberry filling that you've prepped.
Roll out the second disk, drape it over, trim the edges, crimp them, and cut a few vents on top. Brush with egg wash and sprinkle with sugar.

Pro Tips: From "Meh" to "Marvelous!"

Honestly, the biggest mistake people make is overworking the dough. Just mix it until it barely comes together. Another thing is to keep your ingredients cold.

Expert tip: For an extra flaky crust, try using a little bit of vodka instead of some of the buttermilk. It inhibits gluten development.

This easy gluten-free pie can definitely be made ahead. The crust can be made and chilled for up to 2 days, and the peach and blueberry filling can be made a day ahead too.

This fruit pie recipe gluten-free is perfect for summer pie recipe ! You will get the best gluten-free pie recipe and a homemade gluten-free pie .

Think of it as a gluten-free pie with fresh fruit !

Recipe Notes

Let's chat about some extra tidbits for this absolutely scrumptious gluten-free peach blueberry pie gluten-free . You know, the stuff that can take it from good to OMG amazing ! Honestly, these little things can make all the difference.

Serving Suggestions that Wow!

Alright, picture this: a slice of warm summer pie recipe , glistening with juicy fruit. But wait, it needs pizzazz! Try plating it with a scoop of creamy vanilla ice cream.

Or, get fancy and drizzle a bit of honey. Seriously, a dollop of freshly whipped cream? It’s heaven. Pair this fruit pie recipe gluten-free with an iced tea.

It is pure perfection.

Storing Your Masterpiece

So, you've somehow managed to resist eating the entire homemade gluten-free pie . Now what? Wrap it up tight. Pop it in the fridge.

It'll be good for about 3-4 days. Freezing works too! Wrap it well. It'll last for about 2-3 months. Thaw overnight in the fridge and then warm it up gently.

A low oven is perfect.

Tweaking the Recipe: Make it Yours !

Fancy a change? No worries! Want a dairy-free version? Easy peasy! Just use a vegan butter substitute in your gluten-free pie crust .

Use almond milk instead of regular milk. Boom! Sorted! You could also swap in other fruits. Think nectarines or raspberries for a fun twist on this easy gluten-free pie .

Nutrition Scoop

Okay, so here's the deal. One slice is roughly 350-450 calories. It is full of vitamins from the fruit. It provides some fiber too! Of course, it's a dessert.

So, moderation is key. But hey, gluten-free baking doesn't have to be guilt free. It can be enjoyed responsibly.

Listen, this best gluten-free pie recipe is all about having fun. Don’t be afraid to experiment. Play around with the flavours.

And most importantly, enjoy the process! You've got this! And honestly, who could resist a slice of this gluten-free dessert recipes ? Plus, with the summer fruits and the peach and blueberry filling working together, it is irresistible.

It is the gluten-free pie with fresh fruit you need right now.

Frequently Asked Questions

Help! My gluten-free pie crust is always crumbly. What am I doing wrong?

Ah, the dreaded crumbly gluten-free crust! It's a common hurdle, a bit like trying to herd cats. The key is cold ingredients and gentle handling. Make sure your butter and buttermilk are properly chilled, and don't overmix the dough.

Overmixing will develop any existing gluten structure in your crust and lead to a tough crust. Also, chilling the dough is crucial. A good rest in the fridge helps the fats to solidify, which creates flakiness during baking, just like grandma used to make.

Can I make this gluten-free peach blueberry pie gluten-free ahead of time?

Absolutely! You can definitely get ahead of the game, like batch cooking for your Sunday roast. The assembled, unbaked pie can be frozen for up to 2-3 months. Just wrap it tightly in plastic wrap and then foil. When ready to bake, no need to thaw! Simply bake from frozen, adding about 15-20 minutes to the baking time.

Alternatively, the crust can be made ahead and stored in the fridge for 2-3 days or in the freezer for up to a month.

I don't have buttermilk. Can I substitute something else in this gluten-free peach blueberry pie recipe?

No worries, you can easily make a buttermilk substitute! Think of it as a quick kitchen hack. Simply add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill with milk (dairy or non-dairy) to reach 1/2 cup. Let it sit for 5 minutes to curdle slightly, then use as directed in the recipe.

It provides the necessary acidity to tenderize the gluten-free crust, just like the real McCoy.

My gluten-free peach and blueberry pie filling is too runny! How do I prevent this?

Runny fillings are a common pie problem, a bit like soggy bottoms on The Great British Baking Show. A combination of flour and cornstarch help stabilize your pie. Be sure to use the recommended amount of flour and cornstarch in the filling.

You can also add an extra tablespoon of cornstarch if your peaches are extra juicy. Also, try blind baking the bottom crust before adding the filling and make sure to cool the pie completely before slicing to allow the filling to set.

Can I use frozen fruit for this gluten-free peach blueberry pie gluten-free?

You can use frozen fruit, especially if peaches aren't in season, but with a few caveats. Thaw the fruit slightly and drain any excess liquid very well before using it. Frozen fruit tends to release more moisture than fresh, so you might also want to increase the cornstarch by an extra tablespoon to help thicken the filling.

Think of it like bulking up the sauce in your favorite stew gotta get the consistency right!

How should I store leftover gluten-free peach and blueberry pie?

Leftover pie is a delightful problem to have! Store it in the refrigerator, covered, for up to 3-4 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap for up to a month. To reheat, simply warm a slice in the microwave or oven until heated through.

It's practically a new dessert all over again!