• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Gluten-free Peach and Blueberry Pie

May 29, 2015 by Joy the Baker 34 Comments

Jump to Recipe

Gluten-free Peach and Blueberry Pie

[J]ust in case you’re looking for an excuse to consumer obscene amounts of whipped cream or French Vanilla Ice Cream… just in case.  Here we are!

The days are long and warming and I’m pretty sure I can smell peaches and berries in the air.  It’s intoxicating and has me daydreaming about fruit pie combinations while lingering in the produce section at the grocery.  

Today we peach and blueberry. Soon I’m thinking a strawberry raspberry pie is in order.  Don’t even get me started on apricots.  

It’s about to be a great summer! 

Gluten-free Peach and Blueberry Pie

You know how I feel about pie crust.  I’ve never been shy about coaxing large amounts of butter into perfectly flakey pie crusts.  

Sidenote:  Five Tips For The Best All-Butter Pie Crust From Scratch.  

This version of pie perfection is made with gluten-free flour.  I love the King Arthur Flour variety and the only amendment I made was to add an egg yolk to the buttermilk.  The yolk helps with binding the crust but let me be honest, the crust was still a bit crumbly.  

Here’s the nitty gritty.   

Gluten-free Peach and Blueberry Pie

Our gluten-free flour blend is tossed together with sugar, salt, and loads of cold butter.  Some butter will be in chunks the size of peas, other butter bits will be more broken down into the almost-pie-dough dough.  

Gluten-free Peach and Blueberry Pie

Buttermilk and an egg yolk are added to the flour mixture and the whole shebang gets a good toss.  Try to moisten all of the flour.  We’ll need all of that cohesion during rolling.  

Gluten-free Peach and Blueberry Pie

The dough is dumped onto a clean counter, shaggy and all, and kneaded into two disks.  

Gluten-free Peach and Blueberry Pie

I found that these gluten-free pie disks needed a bit more kneaded than their gluten-full counterparts.  It worked best to really press all of the loose flour ends into the disk, also working the butter and the buttermilk together.  Get in there and make sure it all sticks.

After kneading, the dough needs an hour of rest in the refrigerator. Just enough to chill the butter and redistribute the moisture.  If you’re refrigerating your pie dough overnight, allow it to rest at room temperature for 20 minutes before rolling out.  

Gluten-free Peach and Blueberry Pie

Rolling out this gluten-free crust took a little more tender loving care.  The dough is a bit more cracky, cranky, and crumbly so I let it rest at room temperature for a few minutes, kneaded it into a more cohesive disk, then rolled gently on a well-floured surface.  

It also helps to move the dough around the floured counter as it increases in size.  This will ensure that the dough isn’t secretly sticking to the counter in certain spots.  

Gluten-free Peach and Blueberry Pie

Aren’t you happy to see another peach season?

HECK YES!

Gluten-free Peach and Blueberry Pie

Peaches, ripe and ready!  Mixed with fresh blueberries because that seemed like a really great idea.

Spices? You know it:  ground cinnamon, nutmeg, a few dashes of dried ginger, and how about a sprinkling of coriander too. 

Gluten-free Peach and Blueberry Pie

Tossed with sugar, spices, some of our gluten-free flour, cornstarch, and lemon juice.  

The peaches will start to release some of their tasty juices… exactly what we want to happen.  

Gluten-free Peach and Blueberry Pie

Into the bottom pie crust!  Fruit, juices, everything! 

Gluten-free Peach and Blueberry Pie

Top crust, placed properly and crimped.  

The crust is brushed lightly with a beaten egg to encourage browning and sprinkled with granulated sugar to ensure irresistibility.  

Gluten-free Peach and Blueberry Pie

Flakey and browned to just lovely.  This pie is juicy and summery.  It makes no apologies for oozing summer fruit goodness all over your plate.  

Best served with whipped cream and an enthusiastic spirit.  

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten-free Peach and Blueberry Pie

  • Author: Joy the Baker
  • Prep Time: 90
  • Cook Time: 45
  • Total Time: 2 hours 15 minutes
Pin Recipe
Print Recipe

Ingredients

Scale

For the Crust

  • 2 1/2 cups King Arthur Gluten-free multi-purpose Flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter
  • 1 large egg yolk, beaten
  • 1/2 cup cold buttermilk

For the Filling

  • about 3 pounds ripe peaches (I used about 6 peaches)
  • 1 cup fresh blueberries
  • 1/2 to 2/3 cups granulated sugar (depending on the sweetness of your peaches)
  • 1 teaspoon ground cinnamon
  • scant 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground coriander
  • 3 tablespoons King Arthur Gluten-free multi-purpose Flour
  • 1 tablespoon cornstarch
  • 2 teaspoon fresh lemon juice
  • 1 egg, beaten, for egg wash
  • 2 tablespoons sugar for topping crust before baking

Instructions

To make the crust

  1. In a medium bowl, whisk together flour, sugar and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture. Some butter pieces will be the size of oat flakes; some will be the size of peas. Create a well in the mixture and pour in the egg yolk and cold buttermilk. Use a fork to bring the dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Divide the dough in two and gently knead into two cohesive disks. Wrap each disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.
  2. To make the filling, wash and slice peaches. In a medium bowl, combine peach slices and blueberries. In a small bowl, whisk together sugar, spices, flour, and cornstarch. Pour the sugar mixture over the fruit, and gently toss together with a wooden spoon. Stir in the lemon juice. Place bowl of fruit in the fridge to rest while you roll the crust out.
  3. Preheat oven to 400 degrees F. Place a rack in the center of the oven, and place a baking sheet on the lower rack, just below where you’re going to place the pie. This will catch any pie drippings without making a mess of your oven.
  4. Remove one of the pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 13-inch round. The dough may be a bit crumbly, so be sure to knead it well before rolling. Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface. This ensures that the dough isn’t sticking to the work surface. The circle won’t be perfect, that’s ok. Try not to get any tears in the rolled out dough, but if you do, they can be patched together with extra dough. Gently lift the 13-inch round from the floured surface and center in the 9-inch baking dish. Place in the fridge while you roll out the top crust.
  5. Roll out the top crust just as you did the bottom crust, moving the dough across the floured surface every once in a while, and creating a roughly 13-inch circle. Remove the bottom crust and fruit filling from the fridge. Gently pour the fruit filling into the pie dish. Carefully remove the top crust from the work surface and drape over the fruit in the pie dish. With a small knife, trim the crust, leaving about 3/4-inch overhang. With your fingers press the top and bottom crusts together and fold under. Use a fork or your fingers to crimp the edges of the dough. Cut five small slits in the top of the crust so the juices and steam can vent. Brush lightly with beaten egg and sprinkle with sugar.
  6. Place pie in the oven and bake at 400 degrees F for 15 minutes. Reduce the oven heat to 375 and bake for 45 more minutes. Remove from the oven when crust is browned and golden, and the juices are bubbling. Remove from the oven and allow to cool for 2 hours before serving. Place covered in the fridge to store. Pie lasts up to 3 or 4 days.


Nutrition

  • Serving Size: 8

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Filed Under: Fruit, Gluten-Free (Sidebar), Pie, Recipes

Previous Post: « Olive Oil Raspberry and Sea Salt Brownies
Next Post: »

Reader Interactions

All Comments
I Made This
Questions
  1. Robyn

    July 22, 2017 at 2:25 pm

    Made this today and crust was lovely and crisp- delicious…next time I might use a bit more fruit though.

    Reply
  2. Thomas Dubiaha

    September 25, 2016 at 9:30 pm

    Nice pie, reminds me that I have a pie baking class in Charleston SC, next month, can’t wait, apple pie here I come.

    Reply
  3. Lori

    May 6, 2016 at 8:48 am

    Thank you, Joy! I’m giving gluten-free a shot to try and find my migraine culprit, but the idea of not idea pie depressed me. Going to make this over the weekend. You’re the best.

    Reply
    • Lori

      May 7, 2016 at 8:33 pm

      Made it… LOVED IT. Used strawberries, blueberries, and blackberries. THANK YOU!!!

      Reply
  4. Alexiana

    June 15, 2015 at 5:47 am

    Wooow, it looks sooo tasty!

    Reply
  5. laura

    June 6, 2015 at 4:59 am

    If you’re having trouble rolling out gf dough, try rolling it between sheets of parchment paper. It is also helpful to use the parchment to help lift the dough into the pie plate.
    I can’t wait to try this recipe- I’ve been looking for a new gf pie crust, and I love peach/blueberry together!

    Reply
  6. Patrick

    June 2, 2015 at 2:28 pm

    Please stop publishing gluten free recipes. The whole issue is such a hoax – and an expensive one too – for 98% of the people.

    Reply
    • joythebaker

      June 3, 2015 at 8:51 am

      chill out.

      Reply
      • Melissa

        February 4, 2021 at 12:27 pm

        Five and a half years later, Joy, and I still admire your response. Even if gluten free options are only truly important for 2% of the population, I still want those options so that I can feed that 2% when I want or need to. Thank you for the recipes and thank you for your warm and chilled out heart!

        Reply
  7. Kearin

    June 1, 2015 at 4:03 pm

    peaches and blueberries – two of the best fruits ever! still always use your buttermilk pie crust as my never fail crust!

    Reply
  8. Christy

    May 31, 2015 at 4:24 pm

    Thank you for doing a few gluten free items. My daughter was diagnosed with Celiac disease in January and I’ve had to learn how to bake gluten free which is challenging. I love your website and appreciate the GF items especially pie crust. Makes me very happy! Thank you!

    Reply
  9. anna@icyvioletskitchen

    May 30, 2015 at 9:50 pm

    beautiful, beautiful pie. love the orange and blue.

    Reply
  10. cottercrunch

    May 30, 2015 at 5:17 am

    oh friend, you have made my day. Looks amazing!

    Reply
  11. marichen21

    May 30, 2015 at 2:08 am

    So yummy! :-)

    Reply
  12. Leslie

    May 29, 2015 at 10:15 pm

    I have been waiting for this post since I saw your pie on instagram. Thank you for sharing a gluten-free pie recipe. I love pie dearly, especially this time around, but recently was told to avoid wheat by my doctor. I cannot wait to give this a try. And blueberry and peach – sounds sensational.

    Reply
  13. mapillepich

    May 29, 2015 at 10:38 am

    this looks insanely amazing! fruit pies and cobblers (especially blueberry) are my FAVORITE dessert! I’d love a cobbler version of this recipe as well (GF biscuit topped cobbler!)

    Reply
  14. Boho Chic Cafe

    May 29, 2015 at 10:15 am

    This looks incredible! I may have to make it for a family get-together next weekend.

    Sarah
    https://www.bohochiccafe.com

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Fruit

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar
My Favorite Classic Lemon Bars Recipe

When life hands you lemons, make lemon bars! This lemon bar recipe is the perfect way to add a bite of sunshine to the day. These bars boast a buttery and lightly spiced shortbread crust, and a creamy smooth lemon filling that’s the perfect combination of tangy and sweet. Indulge in a square (or two)…

Read More

Slice of fluffy, creamy cranberry pie on a small plate.
Fluffy Cranberry Cream Pie

The perfect retro pie made with Jell-O and Cool Whip.  Pinky sweet cranberry pie topped with lightly whipped cream and, at the very last minute, chocolate covered pretzels.  This sweet lady is this year’s unexpected and delightful Thanksgiving pie. Every Thanksgiving my family is just chasing the high of my grandmother’s cranberry sauce. It’s a…

Read More

stacked sliced apple cheesecake bars
Apple Cheesecake Bars

Let’s settle into the season with crisp apples, cinnamon spice, and cream cheese. These Apple Cheesecake Bars are cream filled with a cookie crisp, topped with warm baked apples. These are our best apple dessert recipes. Let’s get baking, friends! In terms of fall cravings, I generally glaze past a pumpkin spice.  This is the…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

cowboy cookies close up showing texture.

Cowboy Cookies with salted cereal brittle

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
Second coffee: the perfect way to re-start the day Second coffee: the perfect way to re-start the day. 
✨Beignet Café au Lait✨⁣
⁣1/3 cup sweetened condensed milk⁣⁣
Splash of vanilla extract⁣⁣
½ cup heavy cream, whipped to stiff peaks⁣⁣
2 cups fresh brewed strong coffee⁣⁣
½ cup toasted cinnamon cereal, lightly crushed⁣⁣
Powdered sugar for topping⁣⁣
⁣⁣
Place sweetened condensed milk and vanilla in a small bowl. Add half of the whipped cream and fold to combine.  Add the remaining half and fold until you have a fluffy sweet cream. ⁣⁣
⁣⁣
Divide brewed coffee between two mugs. Spoon dream on top.  Sprinkle cinnamon cereal between the cups.  Dust with powdered sugar and enjoy immediately.
Life Skill No. 458: How to Make 1️⃣2️⃣ Cup Life Skill No. 458: How to Make 1️⃣2️⃣ Cupcakes with just 1️⃣ Stick of Butter⁣
⁣
Full recipe linked in my bio! xo
Someone call @foodnetwork because Dad and I need a Someone call @foodnetwork because Dad and I need a baking show stat. Here’s our very best chocolate chip cookies and all the little tips that make them perfection. ✨🍪 Find the full recipe linked in the profile!
We’re baking the classics on Joy the Baker this We’re baking the classics on Joy the Baker this month and up next, my very favorite Lemon Bar recipe with fresh lemon juice and the tiniest hint of coriander. ⁣🍋🌼✨
⁣
Find the full recipe linked in the profile and bust out the white chocolate and macadamia nuts for next week’s bake! ⁣
⁣
#lemonbars #easybaking #bakedfromscratch #joythebaker
Day in the Life: out in the woods writing a little Day in the Life: out in the woods writing a little cookbook about camp food. 💖🏕️🙋🏻‍♀️
Homesick Banana Bread. Recipe linked in the profil Homesick Banana Bread. Recipe linked in the profile (and you don’t have to be homesick to make it). #bananabread #sundaybaking
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up