This gluten-free berry pie is bursting with fresh strawberries, blueberries, and blackberries, all baked together under a golden, flaky gluten-free crust. It’s sweet, juicy, and the perfect way to showcase summer fruit. This triple berry pie is a classic dessert that everyone will love-gluten-free or not.
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❤️ Sandi’s Summary
1. This pie is perfect for dessert and can easily be packed and brought to a potluck, picnic, or cookout!
2. Fresh berries are nestled in the flakiest gluten-free crust.
3. Use cookie cutters to make the top crust special for any holiday or occasion, or make a traditional gluten-free pie crust top.
Every summer, I love to make this pie. Not only is it full of fresh, juicy berries, but this summery homemade gluten-free pie also makes a great 4th of July dessert with its red, white, and blue colors!
If you love pie but want an easier version, try making a mixed-berry galette using this Gluten-Free Galette Dough recipe. My summery homemade pie also makes a great 4th of July dessert with its red, white, and blue colors! You can also make my Gluten-Free Strawberry Cream Cheese Bars and add some blueberries for the 4th of July!
You can also make mini pies like in this Gluten Free Strawberry Pies Recipe. If your family is crazy for pies, here are 50+ amazing gluten free pie recipes to try out!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I just have not tested other flours.
- Binder – If your gluten free flour blend doesn’t contain a binder like xanthan gum or guar gum, please add 1 teaspoon.
- Butter – I recommend using COLD unsalted butter in this recipe. The cold butter creates steam pockets in the dough, making all of those flaky layers.
- Eggs – Large eggs help to bind the dough, and as an eggwash for a glossy crust.
- Tapioca Starch – Cornstarch helps thicken the fruit juice in the filling. Swap cornstarch to thicken the fruit sauce if you prefer.
Note: Some people use Jello in their pie filling. This gluten free mixed berry pie recipe calls for a berry pie filling made without jello! I use tapioca or cornstarch to thicken this fruity berry pie filling.
A Note From My Kitchen
Making pie is a tradition for many holidays. It all starts with the crust, and you can build up the pie filling from there. This recipe starts with my popular, super flaky pie crust recipe. It gets rave reviews all around, and I have tested quite a few different gluten-free flour blends over the years. It is a reliable recipe that works.
This pie is best made with fresh fruit, but frozen will work in a pinch, if you thaw the fruit first and drain off the juices. (You may want to simmer frozen berries and then thicken with a little cornstarch before adding the frozen berries to the pie crust.)
How to Make a Gluten-Free Berry Pie (Step-By-Step):
Step 1: Add your dry pie crust ingredients to a bowl and whisk to blend them. Add your cold butter and use a pastry blender to cut the butter into the dough. You can also use a food processor to do this, but be careful not to overgrind the butter. You want your mixture to resemble crumbs.
👀 Sandi Says: If you don’t have a pastry blender, freeze your butter and use a large cheese grater to grate the butter into the flour.
Step 2: Mix the wet ingredients to form a dough. I know it is messy, but I do this step by hand to mix it in. Mixing with a spoon can be misleading because the dough looks dry. Mixing with your hands incorporates the moisture better.
Step 3: Place half of the dough on a piece of wax paper dusted with a little gluten free flour. Cover with another piece of wax paper and roll to 1/4 inch thickness. Remove the top piece of wax paper and place the dough side down over a pie tin sprayed with gluten-free baking spray. (*Please note PAM Baking Spray is not gluten-free!) Peel off the remaining wax paper.
Step 4: Press the dough into the pie tin and pinch the dough around the edges using your fingers on both hands.
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Step 5: Prep the berries. Remove the stems and wash the berries. Place them in a large mixing bowl. Pat them dry gently to remove extra moisture.
Step 6: Combine the sugar and tapioca starch in a small bowl. Mix well.
Step 7: Pour the sugar starch mix over the fruit and mix well to coat all of the berries. Sprinkle the lemon juice over the fruit and mix.
This yummy berry mixture tastes delicious in my Gluten-Free Air Fryer Hand Pies recipe!
Step 8: Gently pour the gluten free fruit pie filling into the bottom crust. Spread it out so that it is evenly placed.
Step 9: Roll out the remaining pie crust dough on wax paper. Roll to 1/4 inch thickness. From here, you can place it over your pie completely or use cookie cutters to cut out shapes in the dough.
Step 10: If you are using the crust whole, be sure to poke a few holes in the top of the crust for steam to vent out. Brush the top of the pie crust with a beaten egg. You won’t use much egg; do not drench the crust, just a light egg brushing with a pastry brush. Cover the pie crust very loosely with foil.
Step 11: Bake the pie crust at 425º F for 10 minutes, then remove the foil and reduce the heat. Bake at 375º F for an additional 35 minutes.
Tips For Success
1. Use COLD butter or you will not get the flaky layers in your crust.
2. If you don’t have a pastry blender, freeze the butter and shred it into the dry ingredients with a cheese grater.
3. For more pie-baking tips, see my Gluten Free Pie Troubleshooting Guide!
Frequently Asked Questions:
I prefer to use fresh berries, as they offer such a bold sweetness. In a pinch, you can use frozen berries. Just allow them to thaw and drain almost all the juice.
You will find frozen berries at their prime, so that they will have a nice natural sweetness. The only thing is that frozen berries will offer a slightly different texture than a fresh strawberry.
I use tapioca starch to thicken the pie. It helps to make the liquid turn to a thicker texture, which is exactly what you want. You can also use cornstarch.
You can definitely use other berries if you would like. Raspberries, olallieberries, and even mulberries would taste amazing in this pie recipe. You can also use fresh strawberries to make a strawberry pie.
This pie will keep fresh in the refrigerator for up to 4 days in an airtight container.
More Gluten-Free Pie Recipes:
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💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Fresh Gluten-Free Berry Pie
Equipment
Ingredients
For the Fruit Filling:
- 3 ½ cups berries Use any combination
- ¼ cup tapioca starch * see note
- ½ cup cane sugar
- 2 teaspoons lemon juice
For the Crust:
- 3 cups gluten free flour blend * see note
- ½ teaspoon salt
- 1 cup unsalted butter cold
- 2 large eggs
- 1 teaspoon lemon juice
- ½ cup water + 1 tablespoon
- 1 small egg, for egg wash Don't add to crust mix
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Instructions
- Preheat the oven to 425º F.
- Add 3 cups gluten free flour blend and 1/2 teaspoon salt to a bowl. Whisk to blend them. Add (cold) 1 cup unsalted butter and use a pastry blender to cut the butter into the dough. If you don't have a pastry blender, you can freeze the butter and use a cheese grater to grate butter shreds into the dry ingredients. You want your mixture to resemble crumbs.
- In a small mixing bowl, whisk 2 large eggs, 1 teaspoon lemon juice, and 1/2 cup water. Pour this into the flour mixture and mix to form a dough. Optional: chill the dough for 30 minutes.
- Place half of the dough on a silicone mat with a little gluten free flour. Cover with another piece of wax paper and roll to 1/4 inch thickness.
- Remove the top piece of wax paper and place the dough side down over a greased pie tin. Peel off the remaining wax paper.
- Press the dough into the pie tin and using fingers on both hands, pinch the dough around the edges.
- Add your washed 3 1/2 cups berries to a large bowl. Be sure to pat them dry gently to remove extra moisture.
- In a small bowl, add 1/2 cup cane sugar and 1/4 cup tapioca starch. Mix well.
- Pour the sugar starch mix over the fruit and mix well to coat all of the berries. Sprinkle 2 teaspoons lemon juice over the fruit and mix.
- Gently pour the fruit into the bottom crust. Spread it out so that it is evenly placed.
- Roll out the remaining pie crust dough on wax paper. Roll to 1/4 inch thickness. From here you can place it over your pie completely, or, use cookie cutters to cut out shapes in the dough.
- If you are using the crust whole, be sure to poke a few holes in the top of the crust for steam to vent out. If you are using shapes as I did, you can choose how much of your pie to cover.
- Whisk 1 small egg, for egg wash in a small bowl. Brush the egg wash over the top of the pie crust.
- Cover the pie with foil and bake the pie for 10 minutes at 425º F. Reduce the baking temperature to 375º F, remove the foil, and bake for 35 additional minutes.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Cup4Cup blend (the old blend with dried milk powder in the mix). That does not mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- You can use tapioca starch as I have, or swap cornstarch.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- You can use any combination of fresh or frozen berries in this pie. If you use frozen berries, you need to thaw them and drain the extra liquid out before using them.
- Top this delicious homemade berry pie with vanilla ice cream or whipped cream.
- This pie will keep up to 4 days in an airtight container in the refrigerator.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Best crust recipe. I do it with Caputo Fioreglut and it rolls out beautifully. I was wondering if covering with foil for the first 10 minutes is necessary? I did flower cut outs for my topping and felt that covering it softened and slightly distorted my cut outs. Tapioca in the filling works great.
I am so glad to hear that that flour blend worked well in my recipe. I found the star top crust cooked too fast, but if you don’t see that, feel free not to cover it.
I made this last night, using fresh berries (2 half pints of raspberries, 2 blackberry, 1 blueberry). I missed the instruction on mixing the sugar and tapioca starch, so it was watery, I noticed the starch clumping as I mixed it in the berries. It was very tasty, not too sweet, my family loved it. I also used a pie crust mix I needed to use, but look forward to using yours next time. My guess is that the eggs will make it easier to work with. I decorated mine with cut out butterflies and bunnies, given we are right before Easter.
Hi Marjorie, I am so glad you loved the recipe. It is fine to use a mix if that is what you had on hand. Thank you!
I was able to make this recipe with gluten free flour that I bought from ALDI. Great recipe, for my little one involved too! Thanks
I am so glad you had a special time with your little one. Thank you for letting me know that Aldi’s gluten free flour worked in this recipe.
I’m about to make my second pie. I used King Arthur 1:1 and it worked too. Just add a little bit less water. I’m still working on buying the flour you use. I will have to order online I guess.
Thank you.
I am so glad you are enjoying the recipe. King A 1:1 is a great flour blend too…I think the main difference between that and the Cup4Cup is the dried milk powder in the Cup4Cup. That helps it brown better.