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Gluten-Free Blackberry Pie

Searching for a gluten-free pie crust that doesn't crumble or taste like cardboard? Want a classic recipe to show off your gluten-free skills? Search no further!
Course Dessert
Prep Time 30 minutes
Passive time 1 hour
Servings 8 people

Ingredients

Crust Ingredients

  • ¾ C butter
  • ¾ C white rice flour
  • ½ C brown rice flour
  • ½ C tapioca starch
  • ¼ C potato starch
  • 2 tsp xanthan gum
  • ½ tsp baking powder
  • ¼ C sugar
  • ½ tsp salt
  • 1 tbsp vinegar
  • 1 egg

Filling Ingredients

  • 4 C frozen blackberries about two 1-lb packages
  • 3 tbsp cornstarch
  • ½ C sugar
  • Splash of lemon juice

Equipment

  • A 9-inch pie pan
  • A rolling pin
  • Parchment paper

Instructions

  1. Take your frozen berries out of the freezer to allow them time to thaw and preheat your oven to 325 degrees.
  2. To make the dough: Combine all the dry ingredients and the butter in a medium-sized bowl until crumbly.
  3. Add the egg and vinegar. Mix until dough forms, making sure to scrape down mixer if the egg gets caught in the middle. If you’re using an electric mixer, the dough starts to form a ball on its own. If the mixture seems too dry to become dough, add a teaspoon of milk.
  4. Wet your hands before molding the dough into a ball and wrapping with plastic wrap, to prevent crumbling. Refrigerate for 20 minutes.
  5. To make your filling: Place the berries in a medium-sized bowl. Add your cornstarch, sugar, and a small splash of lemon juice to the berries and mix gently so that the berries are evenly coated. To keep the bottom crust from disintegrating too much, strain berries over another bowl for a few minutes before placing them the pie crust.
  6. Once your dough is chilled, divide it into two equal parts. Lightly spray two pieces of parchment paper with non-stick spray. Place one section of the dough between the two sheets and roll out using a rolling pin. If you’re not sure how big it should be, place the pie pan on top of the rolled out dough. You’re looking for an inch or two wider than the bottom of the pan, and it should be about ¼ inch thick.
  7. Carefully peel off top piece of parchment paper. Take your time. Flip the rolled out dough (paper and all) into a pie pan. Carefully peel the second piece of parchment off. If you accidentally tear a hole, no sweat. Just take some extra dough from the edges and patch up the hole by pressing in the excess with your fingers. Prick the crust all over with a fork to help keep the crust in place during baking.
  8. Repeat the parchment paper process with the other half of the dough.
  9. Flip the second piece of dough onto the top of the pie and adjust the alignment so that it’s centered. Press the edges of the bottom and top crust together and crimp them evenly.
  10. Bake for 40 minutes and then cover with tinfoil to prevent over browning. Bake for an additional 20 minutes until the pie is solid most of the way through.