Gluten-Free Easy Berry Pie

Published on Jan 03, 2024

  by   Kristina Stosek

4 reviews

Prep Time: 15 minutes Cook Time: 40 minutes Serves: 9-inch pie
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Enjoy the bakery-style Gluten-Free Berry Pie, melt-in-your-mouth sweetness featuring an almond buckwheat crust, a delicious blend of your favorite berries and an almond crumble. This is an easy pie recipe, each bite filled with fresh-tasting berries without the complexity of a classic pie recipe. You can create a nutritious gluten-free dessert with just a few simple steps without compromising flavor.

baked berry pie in a pie dish

3 SIMPLE STEPS TO MAKE GLUTEN FREE BERRY PIE

Begin by effortlessly blending the crust ingredients in a food processor, eliminating the need for rolling or complicated techniques. Press the dough into a pie dish, and you’re ready to move on to the effortless filling.

berries in a bowl

FRESH OR FROZEN BERRIES – YOUR CHOICE

Whether you opt for fresh or frozen berries, the berries are mixed with lemon juice, vanilla, sugar, and tapioca flour. The mixture is gently cooked until thickened, then poured into the prepared crust, making filling a breeze.

THE ALMOND CRUMBLE TOPPING

The topping, an almond crumble, adds the perfect finishing touch. Easily prepared in a food processor, then crumbled over the filling.

BAKE AND COOL

What are the next steps? Bake and cool, allowing the filling to set. The best part, this nutritious gluten free berry pie is ready for the oven in just 15 minutes. How easy is that? This recipe is perfect for novice bakers.

whole gluten free triple berry pie in a pie dish next to a christmas tree

THE SUMMARY

FOOD PROCESSOR CRUST

The crust is a blend of almond, rice, and buckwheat flour, creating a rich, earthy flavor. Basic pantry ingredients such as butter and sweetener give the crust buttery flavor with a hint of sweeteness.

THE FILLING

Choose your favorite berries for the filling, and if you’re feeling adventurous, add some cherries. Feel free to use frozen berries if fresh ones aren’t available. They are cost-effective and available in your supermarket freezer.

THE FLAVOR

To balance the tartness, we added coconut sugar and vanilla. You can also use your preferred sweetener, such as brown or granulated sugar.

THE FINISHING TOUCH

Using slivered almods in the topping, the pie has a crunchy texture and nutty flavor, adding a special touch to this exceptional fruit pie.

This gluten-free berry pie is delicious, but the eight cups of berries, buckwheat flour, and almonds make this sweet indulgence more nutritious.

YOU MAY ALSO ENJOY THESE GLUTEN FREE PIE RECIPES

Gluten Free Peach & Strawberry Crumb Pie

Gluten Free Lemon Chess Pie

Gluten Free Peach And Frangipane Pie

Classic Gluten-Free Flapper Pie

Gourmet Lemon Meringue Pie – Gluten Free

 

CONCLUSION

Indulge in our homemade Gluten-Free Berry Pie, reminiscent of bakery-style delights. This exquisite treat boasts a melt-in-your-mouth sweetness, with an almond buckwheat crust, a luscious medley of your fresh berries, and an almond crumble. You can create a wholesome gluten-free dessert with minimal effort, all while savoring the rich and fresh flavors of freshly baked pie in every mouthful.

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Many thanks!

Kristina x

Gluten-Free Easy Berry Pie

Published on Jan 03, 2024

by Kristina Stosek

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Ingredients

Instructions

  • 1.

    For the crust; Add flours, salt, sweetener, and butter into a food processor. Pulse a few times until blended, and the butter is about the size of small peas. Add ice water one tablespoon at a time until the dough is moist and should stick together if you pinch it. I used three tablespoons. Press dough into a 9-inch deep pie dish including along the sides. Refrigerate until ready to use

  • 2.

    For the filling; Add berries to a medium sauce pan. Whisk together sugar, lemon juice, water and tapioca starch and gently stir the mixture into the berries. Heat over medium heat until the mixture starts to bubble. Stirring as needed. Remove from the heat and stir in butter until melted. Set aside to cool for 15 minutes. Then, pour the berry mixture into the prepared crust

  • 3.

    For the topping; add almond flour, sugar and butter into a food processor and pulse until crumbly. Add almonds and pulse a couple of times to mix partially into the ingredients

  • 4.

    Using your hands evenly crumble the topping over the filling. Place the pie on a baking tray and bake in a preheated oven at 350 F for 40 minutes. After about 25 minutes, place a piece of foil (shiny side facing up) over the topping to stop it from getting too brown and continue baking

  • 5.

    Cool the pie for a minimum of 6 hours, allowing it to set. You can now serve the pie or refrigerate it overnight and serve it the next day

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