Gluten Free Blueberry Pie

Do you know what’s fun? Picking blueberries.

I was browsing u-pick blueberry places online last week and found a farm that was having an end-of-season sale north of Tampa. Everything must go! Rock bottom prices! Sold! I texted my friend Sarah and we decided to make a day of.

The bushes were pretty picked through, but we managed to get a couple of buckets worth. And it was a steal. $5 for both buckets! It was the last day of their season, so they were practically giving the berries away. We didn’t argue.

I knew immediately what I wanted to make – blueberry pie! And since Derek’s favorite dessert is blueberry pie, I decided to take a stab at a gluten free version. I used an old recipe for a blueberry pie and switched out the original graham cracker crust for a Vanilla Chex Cereal crust. It was an easy (and delicious) gluten free swap that no one ever questions. (p.s. this isn’t a sponsored post – heck I went to the store and bought the box of cereal myself! – I just wanted to share.)

Gluten Free Blueberry Pie

Ingredients

Crust

• 1 1/2 c Vanilla Chex Cereal crumbs
• 1/2 c melted butter
• 1/8 c water

Filling

• 3 c fresh blueberries
• 7 Tbsp cornstarch
• 3 Tbsp water
• 4 Tbsp lemon juice
• 1/4 tsp allspice
• 2/3 c sugar

Directions

• Pre-heat oven to 375.
• Combine Vanilla Chex Cereal crumbs, butter and water. Press into pie plate and refrigerate for 1 hour
• Rinse blueberries.
• Combine the 2/3 cup sugar, 7 tablespoons of corn starch, ¼ teaspoon of allspice, 4 tablespoons of lemon juice, and 2 tablespoons of water  in a bowl and mix well
• Pour blueberries into pie crust.
• Pour the mixture of sugar, juice, etc. into the pie all over the blueberries.
• Bake 375F for 1 hour or until golden brown and filling is bubbly.

Serve with cool whip!