Blueberry Pie with Oat Crust (Gluten-Free)

Crispy and juicy at the same time, this simple gluten-free blueberry pie will amaze your palate with its lovely oat crust and crumble topping. 

Blueberries are in season, let’s make the best out of them by preparing a delicious blueberry pie with an irresistible juicy and bubbling filling. With its wonderful oat crust for both the bottom and the top part of the pie, this blueberry pie recipe is not your average blueberry pie. Yet, it remains a simple recipe everyone can make with just a few simple ingredients.

I once tasted a similar oat crust in Sweden, and even though it was years ago, I’ve always wanted to recreate my very own version. The original one I’ve tried was a family secret apparently, and I never got to know the exact recipe from my dear friend who learned it from her own grandmother. Rather than giving up the idea, I felt on the opposite super excited and took the occasion to re-create this awesome and crispy oat crust, based upon my own memories. Guys, I’m telling you, food memories never fail me!

The power of blueberries

Blue or purple in color, blueberries can be small (usually in Europe) or almost giant (in the US and North America in general). These precious berries are sweet, nutritious, and loaded with health benefits, especially if you eat them fresh. Among others, blueberries have the highest antioxidant capacity of all commonly consumed fruits and vegetables. They also reduce DNA damage, which may help protect against ageing and cancer, may lower blood pressure, prevent heart disease, and help maintain brain function and improve memory.

In order to get the most benefits, it’s preferable to eat blueberries fresh while in season, even if you can luckily enjoy them thawed all year round. Today though, we’ll make the best of them in an irresistible blueberry pie!

How to make the blueberry pie filling?

Because I wanted my pie not too tart and not too sweet either, I prepared a simple blueberry filling with just the bare minimum of sugar. In fact, I found that one tablespoon of sugar would be just enough to enhance the flavors of blueberries. But you can of course adjust the quantity of sugar based on your own personal tastes.

I then added lemon zest to enhance the blueberry flavors and bring some freshness to the whole filling. The use of cornstarch is also highly recommended as it will prevent the blueberry filling to soak the crust at the bottom. If you don’t have any, you can use a little bit of flour instead, it should do the trick too.

A gluten-free oat crust and crumble topping

The oat crust and crumble topping are what makes this blueberry pie so special. Slightly sweet, thin and crispy, this oat crust serves as a base for both the bottom pie crust and the crumble topping.

Don’t let this new crust recipe intimidate you, it’s actually pretty simple. Just mix all the ingredients together in a mixing bowl, keeping the softened butter for the end, and adding it progressively by hand. For best results, make sure you use softened butter at room temperature (rather than melted butter, that will yield totally different results).

The choice of oats is also important. Here I used old-fashioned rolled oats, as they hold their shape beautifully in the crust. Stay away from quick oats or instant oats that will become mushy when making the pie crust. Also, please keep in mind that pure oats are gluten-free and safe for most people with gluten intolerance. However, oats are often contaminated with gluten because they may be processed in the same facilities as gluten-containing grains like wheat, rye, and barley. Because of this, I highly recommend you go for gluten-free oats if you are gluten-intolerant yourself.

Note the use of baking powder in the crust, that will help the ingredients to stick together and prevent the dough from collapsing when you slice it.

Can I make it vegan? It is possible to make a vegan oat crust version by simply replacing butter with softened (not melted) coconut oil with the same proportions. Keep in mind however that the use of coconut oil will have an impact on the final result with hints of coconut flavors brought to the pie.

Assembling and baking the pie

Once the crust is ready, pour into the bottom of a previously greased tart pan, reserving about half a cup for the top part. Press gently with your fingers so the crust fits the bottom and side of the pan, then pour the blueberry filling on top. Sprinkle the remaining dough on top of the crust, and bake for 40-45 minutes, keeping an eye close to the oven to make sure the crust doesn’t burn. If it turns too golden brown, cover with foil. The tart is ready when the blueberry filling is bubbling. Enjoy with vanilla ice cream and fresh mint.

More blueberry recipes:

• Goat Cheese Mousse with Roasted Blueberries
• Triple Berry Crisp with White Chocolate Sauce
• Triple Berry Cheesecake in a Jar
• Swedish Blueberry vanilla Buns

And if like me you like mixed berries, I suggest you check my 20+ Very Berry Recipes. For most of the recipes listed, you can easily replace other berries with blueberries. Be creative and feel free to contact me if you are unsure about any change you would like to make to an existing berry recipes; I’m always happy to help.

Other summer pies you may like:

• Best Homemade Cherry Pie
• French Strawberry Tart with Pastry Cream
• Strawberry Rhubarb Pie with Meringue Topping
• Lavender Apricot Galette
• Honey Peach Galette with Buttermilk Crust
• Rustic Cherry Galette

Blueberry Pie with Oat Crust (Gluten-Free)

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• Author: Delphine Fortin
• Prep Time: 30 mins
• Cook Time: 40 mins
• Total Time: 1 hour 10 mins
• Yield: 8 servings 1x
• Category: Cakes & Pies
• Diet: Gluten Free

Crispy and juicy at the same time, this simple gluten-free blueberry pie will amaze your palate with its lovely oat crust and crumble topping. 

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Ingredients

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For the filling:

• 2 cups (300g) fresh blueberries
• 1 Tablespoon sugar
• 2 teaspoons cornstarch
• 1/2 lemon, zest only

For the crust and crisp on top:

• 1 1/4 cup (125g) almond flour
• 1 cup (90g) old-fashioned oats*
• 1/2 cup (170g) maple syrup or honey
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 5 Tablespoons (65g) unsalted butter, softened at room temperature

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Instructions

1. Preheat the oven to 350°F (180°C) and lightly grease a 9-inch tart pan with a removable bottom. Set aside.
2. In a medium bowl, toss together blueberries, sugar, cornstarch, and lemon zests until coated. Set aside.
3. In a separate bowl, combine almond flour, oats, honey or maple syrup, baking powder, and salt. Add softened butter and use your fingers until coarse crumbs form and the mixture holds together when pressed.
4. Remove a heaping 1/2 cup of the crumbs for the topping and pour the remaining crumbs into the prepared tart pan. Press the dough evenly into the pan. Pour the blueberries over the crust, making sure the juices stay behind in the bottom of the bowl.
5. Add the remaining crumble and sprinkle evenly over the top of the berries.
6. Bake for 40-45 minutes or until the filling is bubbling and the crust is lightly brown. At around 20 minutes, tent the tart with foil to prevent it from getting too brown. Let cool completely before slicing into wedges and serving.

Notes

* Keep in mind that pure oats are gluten-free and safe for most people with gluten intolerance. However, oats are often contaminated with gluten because they may be processed in the same facilities as gluten-containing grains like wheat, rye, and barley. Because of this, I highly recommend you go for gluten-free oats if you are gluten-intolerant yourself.

Berries, Fruit Desserts, Gluten-Free, Oats, Summer, Tarts & Pies, Thanksgiving, Videos

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Lastly, if you make this Blueberry Pie with Oat Crust (Gluten-Free), be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!