Gluten Free Mixed Berry Pie Recipes

GLUTEN FREE MIXED BERRY PIE

Steps:

• 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.