Everyday Dairy-Free Living

Blueberry Pie with a Gluten-Free Double Crust

March 16, 2016
By: of Thrive
Prep 30 min
Cook 60-75 min
Yield 10" pie

There’s nothing like a warm slice of Blueberry pie to ring in the spring. This gluten-free and vegan pie recipe will add some color to your meal and would look even better under a scoop of Vanilla Coconutmilk frozen dessert!



For the Crust

  1. In a large mixing bowl, combine the flours, xanthan gum and salt. Whisk until well combined.
  2. Cut in the shortening using a fork or pastry cutter until large crumbs form.
  3. Now add in your egg substitute and use your hands to combine. Add the Culinary Coconutmilk to the mixture 1 Tbsp. at a time until a tight dry dough is formed. Wrap tightly in plastic wrap lightly dusted with flour and place in the refrigerator for 1 hr to overnight.
  4. Once the dough has chilled, sprinkle some additional flour on a pie mat or piece of parchment paper. Adding additional flour as needed, roll slightly more than half of the dough into a 12-14 inch circle about 1/4″ thick. If it any time the dough seems too dry and begins to crack, drop a few additional sprinkles of coconut milk on the top and rub it in with your hands.
  5. When your first dough is ready, use the parchment paper to help you transfer it to a well-greased pie pan. Invert the dough over the pan and slowly remove the parchment paper. Repair any cracks or tears with your fingers and press the dough firmly into the bottom and side wall of the pan.
  6. Prick the bottom gently with a fork, all over, then use pie weights or dry beans in coffee filters to weight down the crust and par-bake at 375 degrees for 8-12 minutes.
  7. If using later, allow to cool on a wire rack for at least an hour before freezing. If baking immediately, add your filling and top crust then continue baking.
  8. Repeat the steps above with the remaining doing to make your top crust. If going with a sold top crust, be sure to slit the top with an “x” to allow the air to escape while baking. Otherwise, get as creative as you like with a lattice or cutout pattern!


For the Filling

  1. If using frozen berries, thaw and strain excess juices before placing them in a large mixing bowl.
  2. Add the Culinary Coconutmilk, then the dry ingredients and fold together until well combined.
  3. Empty the whole bowl into the par-baked pie crust. Top with the top crust and continue to bake at 400 degrees for 30 minutes, then lower to 375 degrees and bake for an additional 30-45 minutes.


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