Gluten Free Blueberry Pie AKA Giant Pop-Tart

giant blueberry pop tarts

This gluten free blueberry pie has fresh blueberries tucked into a flaky, buttery, gluten free crust for a delicious (and giant!) homemade pop-tart topped with sweet vanilla glaze. 

giant blueberry pop-tart

Your inner child will scream when you make this homemade gluten free blueberry pop-tart recipe filled with fresh blueberry chia jam, enclosed in an unbelievably flaky crust and topped with sweet glaze for a perfect breakfast, snack or dessert!


giant blueberry pop tart

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First of all, I need to apologize for the intense teasing I did over on IG with my cranberry pop-tart test. I received a ton of DMs requesting the recipe and I did not deliver. The good news though, you can literally swap the blueberries in this recipe for fresh or frozen cranberries to make the Giant Cranberry Pop-Tart that you saw on my IG. YAY!

giant blueberry pop-tart food photography

GLUTEN FREE BLUEBERRY JAM! OMG!

This blueberry jam deserves it’s own paragraph! I was a little worried that the jam was too runny and would just become a giant mess when I went to cut into the pie…err…pop-tart but thanks to the chia seeds I added, this jam filling held together so beautifully I actually had to add a little mess just for the photos!

This jam was so simple to make and took just ten minutes and only four ingredients to come together. If you just want some delicious, sugar-free jam, you should try making this portion of the recipe because it’s freaking ahhmazing!

giant blueberry pop-tart

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DID SOMEONE SAY PIE?

Pie season is in full swing with Christmas just around the corner and I’ve got you covered for your holiday parties and family gatherings. I’ve compiled a list of all my favorite pies here on the blog.

  • Dark Chocolate Cream Pie with Torched MeringueFlakey gluten free pie crust filled with a silky dark chocolate coconut cream and topped with sweet torched meringue. This dark chocolate cream pie is just what you need after a big Thanksgiving meal, it’s light and rich but intense enough to truly satisfy.
  • Mini Pecan Pie Bites | Phyllo Shells – These easy mini pecan pie bites take less than 20 minutes to make and they are so delicious, you could eat the filling with a spoon. These graham cracker phyllo shells are filled with a sweet coconut sugar pecan blend for a perfect Thanksgiving treat.
  • Paleo Pecan Brownie Pie – Forget the traditional pecan pie! Ultra rich dark chocolate fudge brownie layered over a flakey almond flour crust, topped with crunchy pecans and baked to pie perfection!  Finally, brownie meets pie in this flourless, gluten-free, grain-free, dairy-free, paleo pecan brownie pie treat that you can enjoy all year long–not just a holiday pie.

blueberry pop tarts and mini pies

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giant blueberry pop tart

Gluten Free Blueberry Pie AKA Giant Pop-Tart

Gluten Free Blueberry Pie AKA Giant Pop-Tart

Ingredients

    for the crust
  • 1 1/4 c gluten free baking flour (I used Bob's Red Mill)
  • 1/4 c tapioca flour (I used Bob's Red Mill)
  • 6 tbsp butter, good quality
  • 1 large egg, lightly beaten
  • 3-4 tbsp ice water
  • pinch sea salt
    for the blueberry chia filling
  • 2 c frozen or fresh blueberries
  • 1/4 c water
  • 1/2 c granulated erythritol (I used Swerve)
  • 1 tbsp chia seeds
    for the sweet glaze
  • 1/4 c powdered erythritol
  • 1/2 tsp vanilla extract
  • 1-2 tbsp almond milk
  • chia seeds for garnish optional
    other
  • 2 tbsp almond milk for egg wash

Instructions

  • First start by preparing your filling. Place the blueberries and water into a small pot. Bring to a boil and then reduce heat to a simmer. Simmer for 6-10 minutes or until blueberries are tender and start to release juice. Use a wooden spoon to mash the blueberries. Add in the granulated erythritol and chia seeds. Continue to simmer for another 4-5 minutes. Remove from heat and let cool.
  • Preheat oven to 350 F and prepare a baking sheet with parchment paper.
  • In a mixing bowl, stir together the gluten free baking flour, tapioca flour and salt. Use a cheese grater to add the butter to the dry mixture. Use your hands to incorporate the ingredients together. Your mixture will still be very dry. Add in the egg and three tablespoons of ice water and continue mixing until a dough forms. If the dough is too try to come together add more water one tablespoon at a time.
  • Separate the dough into two evenly sized balls. Place one of the balls between two pieces of parchment paper and use a rolling pin to flatten. Shape into a rectangle about 1/8" in thickness. Repeat with other dough ball.
  • Spoon the filling into the center of one of the rectangles, leaving about 1" of room around the edges. You may have some filling left over; save it because it's great on toast or with yogurt!
  • Carefully place the second rectangle over the first and use a fork to press the edges together. Brush with egg wash.
  • Bake for 30-35 minutes or until edges start to brown. Let cool before stirring together the glaze ingredients and drizzling over the top of the pie and cutting into pieces and serving. Store in an airtight container in the refrigerator for up to 4 days.
http://peanutbutterpluschocolate.com/gluten-free-blueberry-slab-pie/




2 Comments

Thanks for sharing! Can I use regular sugar and powdered sugar instead?

Reply

Hi Vanessa! Thanks for the comment 🙂 Yes! Absolutely, you can! Let me know how you like them!

Reply
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