This gluten-free berry pie has a homemade ultra-flaky flavorful gluten-free crust made with whole grain gluten-free flours and laced with vanilla and cardamom. Perfect for summer's fresh ripe fruit and just as good in the winter with a bag of your favorite frozen berries! Best served with vanilla ice cream on top!
This is the summer berry pie you need in your life, wrapped up in a flaky gluten-free crust laced with a hint of vanilla and cardamom to keep it exciting. You could save it for a special occasion, but honestly, in our house, we make pie just because PIE. Summer demands pie à la mode, whether it be this one or my delicious gluten-free strawberry rhubarb pie with a crumb topping.
The filling for this triple berry pie is thick and syrupy, while the berries still hold their shape and texture. Pure berry goodness with nothing gloopy here. The crust is where we take things up a notch. Even if you're not a gluten-free baker/eater, this crust is magic and surpasses any all-purpose flour-based crust, in my opinion.
My husband, who is possibly the pickiest dessert eater alive, consistently says "I used to hate pie crust, but this all-butter gluten-free pie crust is the best part of any pie." He'll break nibbles off the outside every time he walks into the kitchen, until some sad soul ends up with just pie filling.
I know I've probably said this plenty of times before, but it's entirely true in the case of this gluten-free cardamom pie crust: using gluten-free flours in your baking can add so much flavor to the final product. In this case, gluten-free sorghum and millet flours are the flavor hitters, adding rustic whole grain notes that pop in a buttery flaky pie crust.
Recipe
Flaky, Jammy Gluten-Free Berry Pie
Ingredients
- 1 double-crust gluten-free pie crust, follow the instructions for doubling the recipe for a double-crusted pie
- 1 teaspoon ground cardamom, added to the dry ingredients
- 1 tablespoon pure vanilla extract, added to the dough before the ice water
- 2 cups blackberries, 2 clamshells
- 2 cups raspberries, 2 clamshells
- 3 cups blueberries, 3 clamshells
- ¼ cup Bob’s Red Mill cornstarch
- ½ cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- Zest of one lemon
INSTRUCTIONS
- Prepare the pie crust as instructed for a double crust pie, adding ground cardamom to the dry ingredients and vanilla just before adding the ice water.
- For the filling, toss all the filling ingredients together in a large bowl just before pouring into the bottom pie crust.
- Chill the pie for 20 minutes then brush with egg wash, whole milk, or cream and sprinkle with coarse sugar. Bake the pie on the parchment-lined baking sheet on the lower rack at 425°F for 20 minutes then reduce heat to 385°F and bake for 55-65 minutes, until the filling is bubbly and the crust is golden brown.
- Serve with a scoop of vanilla ice cream.
Our 2 year old has never eaten pie before (Before now, that is). Yet somehow, when Zoella came home from daycare last week and saw this lattice crusted triple berry pie sitting on the counter in the far corner of the kitchen, her eyes lit up as she asked "is that dessert, mama?" I'm still baffled by the phenomenon in which early eaters instinctively know what dessert looks like and that everything green is to be approached with caution. Most obvious explanation: humans are hardwired to eat pie.
I soon realized that, in Zoella's case, her fascination with pie actually came from a book. This kid will always choose a new book over any toy and has nearly every book on her shelf memorized. When we pause at any word, she fills in the blank with near perfect accuracy, and can identify all her books by their spine. Her latest obsession is Ree Drummond's "Best Friends Forever" about two friends making a berry pie together. I made a berry blast pie just like in her book without even realizing it and even added shapes to the crust. How could she not want a slice?
So, naturally, I bribed her with promise of a slice the next morning to play quietly for 30 minutes while I took pictures of the pie. This mostly meant she stood vigil over the pie saying "I want to eat it" until I was done. Which then, of course, spoiled her lunch, but her 10 seconds of delight while she scarfed it down was definitely worth it.
Carly -
Hey, I can’t have oats, is there anything I could replace the oats with? I’m also lactose intolerant, are there replacements for the milk and butter! This recipe looks amazing!!
Sarah Menanix -
I would recommend subbing sorghum flour for the oat, though I haven't tried it. You can use plant butter and brush with a egg wash instead of milk. Alternatively, you can use this pie crust from my good friend!
Sharon Maxwell -
Can I use frozen fruit for the triple berry pie?
Sarah Menanix -
I haven't tried this pie with frozen fruit, but I did find this helpful artcle on how to tweak a pie recipe to use frozen fruit! They suggest skipping the egg (or cream) wash and baking for 10-15 minutes longer. I've seen other article that suggest slightly softening the fruit so it starts to release some of its juices and straining that out - frozen fruit releases more liquid quicker than fresh fruit, so with too much liquid you run the risk of a soggy crust. Hope this is helpful!
todd wagner -
OMG YES!! Fiona was born to eat dessert. Don't know how. Don't know why. Just know.
Sherrie -
I will take the whole pie please. Also - DID THE BABY COME YET?! xx
Claudia | The Brick Kitchen -
Hahaha I love that explanation - I am definitely hardwired to eat pie, that is for sure!! Such a beautiful crust as well - it looks perfect. All the best for the new baby as well! xx
Veronica -
Miss Sarah you make the most beautiful pies! I love the stars! I have always been afraid to bake a pie! Never have but if I want a piece of this most scrumptious dessert well then I will have to bake one! My pie will not be as pretty as yours but if the crust is flakey and I don't burn it I will be so happy! Thank you for the recipe!
Christiann Koepke -
Having some serious cravings for this delicious pie right now!! Wow, looks incredible ;)
CK
Sheri -
Why are all the best desserts gone by the time I visit (I know, stupid question...)? I want a slice of this so bad, with ice cream please :)