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Blueberry Pie with Cornstarch and Agave – Gluten-Free

Blueberry Pie is luscious anytime of year, whether you’re using fresh or frozen fruit for the filling.  Making it with cornstarch is gluten-free, while using agave nectar lowers the overall glycemic index. You’ll like this easy-to-make gluten-free pie filling!

Blueberry Pie with Cornstarch & Agave Nectar Filling in a Gluten-Free Almond Flour Crust

Blueberry Pie with Cornstarch & Agave Nectar Filling in a Gluten-Free Almond Flour Crust

This crust in this recipe was inspired by the one in Elana’s Chocolate Cream Pie.   Since I was trying to cook with what I had on hand, I had to improvise some.   The flavor, as it turned out, was good, I thought, but in spite of that, my hubby ate only a few bites. Visually, the crust browned nicely, adding to the natural almond brown it already had.  It had a nice look to it, although just not what my hubby is used to.  He could tell before even tasting it that it wasn’t a traditional pie crust 🙁  Sad for him, but happy for me.

It was good enough that I’ll be sure to try this again when I have the exact ingredients that Elana’s recipe describes.  I really liked the way the crust handled as I put it together, and the almond flour is more nutritious, with lower carbs than a rice flour crust.

By substituting agave nectar in my old traditional recipe for the blueberry filling, I avoided a little of the sugar in this antioxidant-loaded pie.  As a result, I think it qualifies for Amy’s Slightly Indulgent Tuesdays.

My husband ate a whole serving of this pie, but he said he’d have preferred the traditional one.  Would you try this for something new?


Blueberry Pie with Cornstarch and Agave – Gluten-Free


  • 1 1/2 Cups Almond Flour [I did not have blanched almond flour, so I used natural almond flour]
  • 1/4 Teaspoon Sea Salt [I used regular sea salt]
  • 1/4 Teaspoon Baking Soda
  • 1/4 Cup Canola Oil [I used canola oil]
  • 2 Tablespoons Agave Nectar
  • 1 Teaspoon Vanilla Extract
Blueberry Pie Filling with Cornstarch & Agave Nectar:
  • 4 cups Blueberries, fresh or frozen
  • 3 Tablespoons Cornstarch
  • 3/4 Cup Agave Nectar

Sweetened Whipped Cream, optional [leave this out for dairy-free or lactose-free servings]



In a medium bowl, combine almond flour, salt and baking soda

In a small bowl, combine oil, agave and vanilla

Stir wet ingredients into dry

Pat dough into a 9.5 inch glass pie dish [or two 6.5 inch glass pans]

Bake at 325° for 10 to 15 minutes, until golden brown.


Mix fruit, cornstarch and agave in a large microwave-safe measuring pitcher or bowl.

Cook on medium for about 8-10 minutes until juices begin to thicken, stirring every 2 minutes. Be sure to have a large enough bowl (at least a 2-quart bowl for 1 quart of blueberries) so that the juices don’t bubble over the top. It won’t taste done until they cook enough to bubble up.

Pour into crust(s) and refrigerate.

To Finish:

Cool and serve.

Top with sweetened whipped cream, if desired.

Omit the whipped cream for a dairy-free, lactose-free or vegetarian serving.




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