Blueberry Pie Filling


  1. In a large bowl mix together the blueberries, lemon juice, zest sugar, salt and rice flour.
  2. Set filling aside and prepare two Duinkerken pie crusts as directed on package.
  3. Add filling to the pie shell and smooth the top.
  4. Trim the excess and pinch together the edge. Lightly brush the top of the pie shell with the egg wash and sprinkle with sanding or granulated sugar.
  5. Place the pie onto a large baking sheet. Tent the edges with tin foil and bake at 400 F for 20 minutes. Reduce heat to 350 F and bake for an additional 40 minutes.
  6. Allow the pie to cool for 3 hours before serving.


  • 6 cups fresh blueberries
  • ½ cup sugar
  • 1 tbsp. lemon zest (optional)
  • 2 Tbsp. lemon juice
  • ½ cup Duinkerken rice flour
  • 1 pinch salt
  • Egg wash (1 egg lightly beaten with 1 Tbsp. milk)

Products used in this recipe

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