Flaky, Jammy Gluten-Free Berry Pie
yields: 1 9-inch pie
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!
Ingredients
Gluten-Free Cardamom Crust
- 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
Triple Berry Filling
- 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.
