Gluten Free Mixed Berry Pie
A delicious fruity pie made with blueberries, blackberries, and strawberries. The fruit is nestled in my best gluten free flaky pie crust!
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
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, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1gCalories: 310kcalCarbohydrates: 38gProtein: 4gFat: 17gSaturated Fat: 10gTrans Fat: 1gCholesterol: 68mgSodium: 243mgPotassium: 41mgFiber: 4gSugar: 13gVitamin A: 533IUVitamin C: 2mgCalcium: 33mgIron: 1mg
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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.