Did you know I hadn’t posted this recipe yet? I had no idea!
I took the photos ages ago…in fact I can tell from the background we still lived in Florida at the time. I wanted to share the link on my Facebook page and was surprised to learn I never actually created the blog post with the recipe. Hello ADHD! haha.
This is my grandma’s blueberry pie filling recipe (tweaked a teensy bit to make it gluten free) that she made every year for Thanksgiving dinner. She was an absolutely amazing cook and had a seriously fascinating life including being a cook in the Marine Corps. during WWII.
Quick note regarding the pie & the photos: If you’re not all eager beaver like I am and actually wait for the pie to cool I promise the filling actually holds together and doesn’t run all over the place.
- 6 cups fresh blueberries (or thawed frozen blueberries, but the best outcome is using fresh)
- ½ cup sugar
- ⅓ cup white rice flour
- ¼ teaspoon cinnamon
- Gluten free Pie Crust
- Preheat oven to 425.
- In large bowl stir together blueberries, sugar, rice flour, and cinnamon.
- Pour into pie crust, top with crust, and bake 35-45 minutes until crust is golden brown (check edges of crust after 25 minutes and cover with foil if needed to keep from getting too dark).
- Let cool completely before slicing if you don't want it running.