Pie! Who doesn’t think of pies when the holidays are in full swing? One of my family’s favorites is my blueberry crumble pie. Maybe it’s because I only make it once a year or that I make it with love but whatever the reason people can’t say enough good things about it. So what better way to spread the holiday cheer than to share this recipe with you?

There are a few tips and tricks that really make the pie the best it can be:

1. Use farm fresh blueberries! We go to our local farm during blueberry season and pick our own and usually go multiple times because we just love them so much. Now the key is blueberry season is in the summer but most holidays are in the colder months so we freeze a bunch to enjoy at a later date.

2. Any pie crust will work which makes this pie ten times easier- it can be a premade frozen one, a roll out pie crust, or fully homemade. It doesn’t matter!

3. The pie filling looks really odd before it cooks so it looks like it’s going to be a disaster please wait until it’s baked to see it all come together

Now that we got those out of the way here’s the easy steps and recipe!

Follow the directions of the pie crust and parbake if necessary.

Pour your berries into a large bowl and thaw if frozen. Add the gluten free flour, sugar and ground ginger and mix until fully coated. Set aside.

In a medium bowl mix the remaining dry ingredients together. Add the cold cubed margarine and use a fork to combine. I like to finish mixing with my hands to ensure the crumble is even and no large clumps of margarine or brown sugar are there.

Pour the blueberry mixture into the pie crust then sprinkle the crumble on top. Make sure the mixture completely covers the top.

Bake on a lined cookie sheet and halfway through baking cover the top with tinfoil so the edges and crumble do not brown too quickly.

When done let cool for at least an hour before transferring into the fridge to set overnight.

Serve the next day and enjoy!