Gluten-Free Slice of Berry Pie
Indulge in the sweet, tart flavors of summer with this Gluten-Free Slice of Berry Pie recipe, designed to satisfy your dessert cravings without compromising on dietary needs. Made with a buttery gluten-free crust and a luscious filling of mixed berries, this pie is perfect for berry lovers and gluten-free enthusiasts alike. The secret lies in its perfectly balanced combination of frozen berries, a hint of lemon juice, and aromatic vanilla extract, all nestled in a golden, flaky crust. With step-by-step instructions, from creating a foolproof gluten-free dough to crafting a beautiful lattice top, this recipe ensures a mouthwatering masterpiece every time. Ready in just 90 minutes, this pie serves as the ideal treat for gatherings or as an everyday indulgence. Serve it warm or at room temperature with whipped cream or vanilla ice cream for a truly delightful gluten-free dessert experience. Keywords: gluten-free pie recipe, berry pie, gluten-free dessert, homemade berry pie, easy gluten-free pie crust.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 0.75 cup Unsalted butter
- 4 tablespoons Ice water
- 4 cups Frozen mixed berries
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 Egg
- 1 tablespoon Coarse sugar
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the gluten-free all-purpose flour, 2 tablespoons of sugar, and salt.
Cut the unsalted butter into cubes and add them to the flour mixture. Use a pastry blender or your hands to incorporate the butter into the flour until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough holds together when pressed. You may not need all the water.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
In a large saucepan, combine the frozen mixed berries, cornstarch, and remaining sugar.
Cook over medium heat, stirring frequently, until the berries are juicy and the mixture thickens, approximately 5-7 minutes.
Remove the berry mixture from the heat and stir in the lemon juice and vanilla extract. Set aside to cool slightly.
Once the dough is chilled, roll it out on a floured surface to fit a 9-inch pie plate. Carefully transfer the dough to the pie plate, trimming any excess dough.
Pour the berry filling into the pie crust, spreading it evenly.
If desired, cut leftover dough into strips and create a lattice design on top of the filling. Alternatively, cover with a full top crust, making slits to allow steam to escape.
Beat the egg and brush it over the top crust or lattice, then sprinkle with coarse sugar for added sweetness and crunch.
Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool on a wire rack for at least an hour before slicing. This will help the filling set properly.
Serve your gluten-free berry pie warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 1296 mg | 56% | |
| Total Carbohydrate | 287.9 g | 105% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 79.1 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 141 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 586 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
