Whip up this gluten free mixed berry pie for all your dessert and potluck needs. A delicious pie that is homemade and filled with a sweet and refreshing strawberry, blackberry, and blueberry filling. This gluten free fruit pie filling will be one you want to make over and over again.
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Finding a gluten free crust that is flakey and moist is one I found hard to find. So, I created my own gluten free pie crust, to fit exactly what I was hoping for when it came to crust. Now I use this crust recipe for all my pies. I think you guys will really appreciate the crust as much as we do.
This gluten free fruit pie is one I make when berry season hits in full swing. My family loves those brightly colored berries that are just bursting with sweetness. It is the ultimate dessert to whip up all summer long!
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!
IIf your family is crazy for pies, here are 50+ amazing gluten free pie recipes to try out!
Why this recipe is great:
What isn't there to love about a pie loaded with all of these sweet juicy summer berries. You can buy berries year round, but their peak flavor is in the summer. Nestle these delicious berries in a homemade gluten free flaky pie crust and you have a match made in heaven.
This pie is perfect for dessert and can be packed up and brought to a potluck, picnic, or cookout! If you love pie but want an easier version, give this Gluten Free Plum Galette recipe a try. Plums are also at their peak in the summer.
Ingredient notes:
- 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.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for cold vegan stick butter.
- Tapioca starch - You can also use cornstarch to thicken the fruit sauce if you prefer.
Many use jello in their pie filling. This gluten free mixed berry pie recipe calls for a berry pie filling made without jello! I use either tapioca starch or cornstarch to thicken this fruity berry pie filling.
Recipe step by step directions:
Step 1: Add your dry pie crust ingredients to a bowl. Whisk to blend them. Add in 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 if you use it to not over grind in your butter. You want your mixture to resemble crumbs.
Step 2: Pour in the wet ingredients and mix to form a dough. I know it is messy, but I do this step by hand to really 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 ¼ 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.
Step 4: Press the dough into the pie tin and using fingers on both hands, pinch the dough around the edges.
Step 5: Add your washed berries to a large bowl. Be sure to pat them dry gently to remove extra moisture.
Step 6: In a small bowl, add the sugar and tapioca starch. 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.
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 ¼ 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. If you are using shapes as I did, you can choose how much of your pie to cover. I did not cover the entire top of my pie and I used the extra dough to make two little mini handheld pies.
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 brush of egg with a pastry brush. Cover the pie crust very loosely with foil.
Step 11: Bake the pie crust on 425º F for 10 minutes, then remove the foil and reduce the heat. ake at 375º F for an additional 35 minutes.
Tips and Recipe FAQ:
I prefer to use fresh berries. I find it offers such a bold and sweetness of fresh berries. In a pinch, you can use frozen berries. Just allow them to thaw and drain almost all the juice.
You will find frozen berries are frozen at their prime, so they will have a nice natural sweetness to them. The only thing is frozen berries will offer a bit of a different texture than a fresh strawberry.
For me, I use tapioca starch as the thickener of the pie. It will help to make the liquid turn to a thicker texture which is exactly what you want when you use tapioca starch. 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 straight strawberry to make a strawberry pie.
Absolutely! You can reach for a vegan shortening to replace the butter in the recipe. It can alter the texture of the crust slightly but you should have no problem whipping it up.
This pie will keep fresh in the refrigerator up to 4 days in an air-tight container.
More gluten free pie recipes:
- 50 Gluten Free Pies
- Gluten Free Honey Apple Galette
- Gluten Free Black Grape Galettes
- Easy Gluten Free Banana Cream Pie
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
📖 Recipe
Gluten Free Mixed Berry Pie
Equipment
Ingredients
For the Fruit Filling:
- 3 ½ cups berries Use any combination
- ¼ cup tapioca starch * see note
- ½ cup sugar
- 2 teaspoons lemon juice
For the Crust:
- 3 cups gluten free flour blend * see note
- ½ teaspoon salt
- 1 cup butter cold
- 2 eggs large
- 1 teaspoon lemon juice
- ½ cup water + 1 tablespoon
- 1 egg, for egg wash Don't add to crust mix
Instructions
- Preheat the oven to 425º F.
- Add your dry pie crust ingredients to a bowl. Whisk to blend them. Add in 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 if you use it to not over grind in your butter. You want your mixture to resemble crumbs.
- Pour in the wet ingredients and mix to form a dough. I know it is messy, but I do this step by hand to really mix it in. Mixing with a spoon can be misleading because the dough looks dry. Mixing with your hands incorporates the moisture better.
- 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 ¼ 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 berries to a large bowl. Be sure to pat them dry gently to remove extra moisture.
- In a small bowl, add the sugar and tapioca starch. Mix well.
- 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.
- 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 ¼ 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.
- Brush 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 Bob's Red Mill 1 to 1 GF blend. That doesn't 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 1 teaspoon.
- You can use tapioca starch as I have, or 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 with vanilla ice cream or whipped cream.
- This pie will keep up to 4 days in an air-tight container in the refrigerator.
Nutrition
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Shadi Hasanzadenemati
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
Sandi Gaertner
I am so glad you all enjoyed it Shadi. Thank you!
Liz
I have a bunch of berries in my fridge and I needed to find some recipes to use them up. This pie will be perfect!
Sandi Gaertner
Awesome Liz, enjoy!