Super Easy Gluten Free Blueberry Pie

1 cup granulated sugar

3 tablespoons cornstarch

¼ teaspoon kosher salt

¼ cup water

4 cups fresh or frozen blueberries, divided (thaw if frozen)

1 gluten free graham cracker pie crust

whipped cream*, for topping

*Homemade whipped cream is easy and delicious! You’ll need a hand or stand mixer with whisk attachment or some very eager helpers. Pour heavy whipping cream into a cold mixing bowl. Beat until soft peaks form. Add a little maple syrup and vanilla extract. Finish whipping into stiff peaks. You can make this just before serving.

In a large saucepan over low heat, add sugar, cornstarch, and salt. Slowly pour in water, whisking constantly until smooth. Add half of the blueberries. Bring the mixture to a boil and continue cooking until thickened, about 2 minutes. Set aside to cool.

Once cooled, fold in remaining blueberries and pour the mixture into the crust. Place pie in the refrigerator to chill for 2 hours, or until set. Serve with a pile of whipped cream on top.


Yield: 8 servings