This gluten-free berry pie is bursting with fresh strawberries, blueberries, and blackberries, and these berries are all baked together with a golden, flaky gluten-free crust. This recipe is made with just a few simple ingredients, including gluten free flour, butter, sugar, and fresh berries. It is the perfect way to showcase summer berries.
❤️ Sandi’s Recipe Summary
The Quick Bite: This homemade gluten free berry pie is full of juicy berry flavor and has a tried-and-true gluten-free pie crust. Cold butter makes steam pockets as this pie bakes, creating delicious flaky layers. You can shape the crust the traditional way, or use cookie cutters to make the top crust special for any holiday or occasion.
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
I love to make this pie every summer when berries are in season, at the peak of their juiciness. This homemade gluten-free pie also makes a great 4th of July dessert, and you can make a traditional pie crust or have fun shaping it as I did.
If you want an easier version with all of the same flavors, try making a mixed-berry galette using this Gluten-Free Galette Dough recipe.
You can also make this pie into mini pies in ramekins as I did in this Gluten Free Strawberry Pie recipe. If you want more pie baking inspiration, here are 50+ amazing gluten free pie recipes to try out!
Testing Notes 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 gluten-free pie crust recipe as the base. It gets rave reviews, and I have tested quite a few different gluten-free flour blends over the years. It is a reliable pie crust recipe that works.
This pie is best made with fresh fruit, but I did test using frozen berries. This will work in a pinch as long as you thaw the fruit first and drain off the juices. I tested this recipe and loved it as written, but if you want a pie filling that is thicker, you can simmer frozen berries and then thicken with a little cornstarch before adding the frozen berries to the pie crust.
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, Cup4Cup, and King Arthur Measure for Measure. Most blends should work, and I have tested a lot more blends in my traditional gluten free pie crust recipe, linked above. In this pie, my favorite flour blend was Cup4Cup, but King Arthur’s blend was a close second. I do like Bob’s 1:1, but I found it is a little grittier, so it will benefit from resting the dough in the fridge for 20 minutes before rolling it out. Every blend varies in its moisture needs, so it is okay to add more flour or cold water if needed so the dough is easy to work with. Read “Why Gluten Free Flour Blends Vary” to learn more.
- Binder – Binders are very important because they hold your gluten free dough together. If your gluten free flour blend doesn’t contain a binder like xanthan gum or guar gum, please add 1 teaspoon. Read Why Binders are Important to Gluten Free Baking to learn more.
- 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. If you use salted butter, do not add any additional salt to the pie crust.
- Eggs – Large eggs help bind the dough and serve as an egg wash 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 Jell-O in their pie filling. This gluten free mixed berry pie recipe calls for a berry pie filling made without Jell-O! I use tapioca or cornstarch to thicken this fruity berry pie filling.
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 do not 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 with both hands.
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.
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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 1/4 inch thickness. From here, you can place it over your pie completely, or use cookie cutters to cut shapes into 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.
This yummy berry mixture tastes delicious in my Gluten-Free Air Fryer Hand Pies recipe!
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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!
Storage and Make Ahead Tips
- This pie will keep fresh in the refrigerator for up to 4 days. Either move slices to an airtight container, or cover the top of the pie with plastic wrap or aluminum foil.
- To save time, you can make the pie crust ahead up to 2 days in advance. When you are ready to make this gluten free pie, you can roll the dough out and add the fruit filling, then bake.
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.
I use tapioca starch to thicken the pie. It helps thicken the liquid, 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.
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
- If you have sourdough discard, try this Gluten-Free Sourdough Discard Pie Crust.
Love This Recipe?
💬 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 (With the Flakiest Crust!)
Ingredients
- 3 ½ cups fresh berries Use any combination
- ¼ cup tapioca starch * see note
- ½ cup cane sugar
- 2 teaspoons lemon juice
- 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
Equipment
Method
- 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 fresh 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.
Nutrition
Notes
- I have tested this recipe with King Arthur Measure for Measure, Bob’s Red Mill 1:1, and Cup4Cup. Other blends will work, but you may need to add more water or flour depending on the starch-to-grain ratio of your blend. Starchier blends tend to need more flour; grain-heavy blends tend to need more water.
- 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 swap cornstarch.
- To make this recipe dairy-free, substitute the butter for vegan butter. I tested Earth Balance, and it worked well in this recipe.
- 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.
Private Notes
Tried this recipe?
Let us know how it was!
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.