Whip up this gluten free mixed berry pie for all your dessert and potluck needs. A delicious homemade pie 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 the 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!
If your family is crazy for pies, here are 50+ amazing gluten free pie recipes to try out!
Why this is an incredible gluten free berry pie recipe:
- 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, try making a mixed-berry galette using this Gluten-Free Galette Dough recipe.
You can also make mini pies like in this Gluten Free Strawberry Pies Recipe.
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!”
anna, blog comment
Allergen Information:
This homemade berry pie is gluten-free, soy-free, nut-free, and oat-free. Use dairy-free butter to make the pie crust dairy-free.
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.
- 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 unsalted butter in this recipe.
- Eggs – Use size large eggs.
- Tapioca Starch – You can also use 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.
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Step-By-Step Photos and Directions:
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 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 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.
Step 5: Add the washed berries to a large bowl. Pat them dry gently to remove extra moisture.
Step 6: Add 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 also 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. If you use shapes like 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 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.
For lots of 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 straight strawberries to make a strawberry pie.
Absolutely! You can use vegan shortening to replace the butter in the recipe. It may alter the crust’s texture slightly, but you should have no problem whipping it up. You would need to skip the egg wash, which helps the crust get more golden.
This pie will keep fresh in the refrigerator for up to 4 days in an airtight container.
More Gluten Free Pie Recipes:
- Gluten Free Honey Apple Galette
- Gluten Free Black Grape Galettes
- Easy Gluten Free Banana Cream Pie
- The Best Gluten Free Blueberry Pie
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Mixed Berry Pie
Equipment
- Mixing bowls
- Whisk
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
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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 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 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 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.
- 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 Cup4Cup 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.
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 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.