Blueberry Pie

I have now used this recipe twice to make gluten free pies. I have not yet made my own homemade gluten free pie crust. I have been using the whole foods brand frozen gluten free crust. The pie filing recipe listed below is vegan but the crust isn't. I am still working on a vegan gluten free crust. The crust is mostly made from rice flour so it has a crumbly texture.
Before I found out that I had Celiacs I was thinking about becoming vegan. Most of the baking and cooking I did was vegan. But since I have been trying to transition into a restrictive gluten free diet I haven't made that commitment yet.

Blueberry Pie
Ingredients:
Pie crust (your own recipe or premade option)
3/4 cup white sugar
1/4 teaspoon salt
1/2 teaspoon plus a little extra cinnamon
3 tablespoons corn starch
1 tablespoon minute tapioca
squeeze lemon juice
1 tablespoon butter substitute (i.e earthbalance)

Preheat oven 425 degrees F. Rinse blueberries and pick out stems. I think fresh blueberries are crucial to a great pie but you can use frozen.
Combine all dry ingredients into a small bowl. Mix thoroughly. I add tapioca because I like the texture it gives the pie. You can omit it but add an extra tablespoon of corn starch. In a large bowl add blueberries and lemon juice. Then add dry ingredients and fold together. Put blueberry mixture into the pie crust. Cut up tablespoon of butter and distribute over the top of the pie. Bake on the middle rack for 25 minutes. Then take the pie out and cover the edge of the crust with aluminum foil to prevent the crust from over cooking. Bake an additional 35 minutes. Remove from oven and allow to cool. Serve warm with vanilla ice cream or cooled.
Enjoy!