Mixed Berry Pie

I baked this pie two weeks ago, at the very end of the raspberry season, the middle of the blueberry season, and the very beginning of the blackberry season here in Oregon. It was a lot of fun picking the berries–and even more fun baking this pie.

The pie crust recipe comes from Cybele Pascal’s The Allergen-Free Baker’s Handbook.

Pie Crust Ingredients

1 1/2 cups Basic Gluten-Free Flour Mix (below)

3 tablespoons sweet rice flour

1 1/2 tablespoons confectioners’ sugar

3/4 teaspoon xanthan gum

1/4 teaspoon plus 1/8 teaspoon salt

1/2 cup plus 2 tablespoons dairy-free, soy-free vegetable shortening

2 1/4 teaspoons Ener-G egg replacer mixed with 3 tablespoons rice milk

1 tablespoon freshly squeezed lemon juice

Basic Gluten-Free Flour Mix

(makes 6 cups)

4 cups superfine brown rice flour

1 1/3 cups potato starch (not potato flour)

2/3 cup tapioca flour (also called tapioca starch)

(If you don’t want the full 6 cups, you can try to split it in half)

As you can see, I had a little trouble with the crust (the cracking and all after it baked). Also, It stuck a little to the glass pie pan I was using, though that might have been because some berry juice seeped through the cracks and under the crust.

1. Preheat oven 375 degrees Fahrenheit.

2. In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flours, sugar, xanthan gum, and salt. (You can also just mix it by hand if you don’t have an electric mixer)

3. Add the shortening and mix on medium speed until you have a coarse meal, about 1 minute.

4. Add the egg replacer and lemon juice and mix until combined (it should start to ball in the center of the bowl), about 1 minute.

5. Turn out the dough onto a sheet of parchment paper, mold into a ball, flatten into a disk, pinching together the edges, and top with another sheet of parchment paper. Roll out to 1/4 inch thick and about 2 inches wider than your pie dish. Grease a 9-inch pie dish with a little vegetable shortening. Remove the top sheet of parchment paper, flip the crust into the pie dish, pressing down with the palm of your hand and using your fingers to press into the dish around the edges, then peel off the other sheet of parchment paper. Trim and flute the edges, patching as necessary. Prick the bottom 8 times with a fork.

6. Bake the crust in the center of the oven for 25 minutes, or until lightly golden. Remove and let cool completely on a cooling rack before filling.

Filling Ingredients

4 1/2 cups berries

7 tablespoons granulated sugar

2 teaspoons freshly squeezed lemon juice

1/2 teaspoon cinnamon

2 tablespoons Basic Gluten-Free Flour Mix

1. Add filling to the cooled pie crust. Bake for 30 minutes in the center of the oven. Rotate the pie, decrease the temperature to 350 degrees Fahrenheit, and bake for 25 more minutes. Cool on a rack, eat warm or room temperature.


Tags: , , , , ,

Categories: Dessert, Pie, Season: Summer


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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