Sunday, August 25, 2013

Gluten-free Blackberry Raspberry Pie

Gluten-free Blackberry Raspberry Pie

Recipe by Gluten Free Baking By Rachelle (Rachelle Himmelman)

I have been on the search for a gluten-free pie crust for quite a while, but low and behold I will look no further as I have found a pie crust recipe from Jules Shepard that is astounding and this recipe has been adapted from Jules Shepard and her awesome flour, thank you Jules! Every year my family and I pick all sorts of different kinds of berries, we love berries. I make jam, pies, syrups, smoothies and many other delicious treats with our berries. A family favorite is pie and this Gluten-free Blackberry Raspberry pie is absolutely delicious. This pie has a sweet and sour filling paired with a flaky crust leaving me wanting more and more.

Prep time: 10 Minutes

Cook time: 55 Minutes

Total time: 1 Hour 45 Minutes

  • CRUST:
  • 2 cups All Purpose Gluten-free Flour 
  • 2/3 cups Earth Balance Shortening Sticks
  • 1 teaspoon Salt
  • 4-5 tablespoons Warm Water
  • 2 cups Fresh or Frozen Blackberries
  • 2 cups Fresh or Frozen Raspberries
  • 1 cup Sugar
  • 1/3 cup All Purpose Gluten-free Flour 
Cooking Directions
  1. This recipe is for a two crust 9 inch pie
  3. In a medium sized metal bowl add 2 cups all purpose gluten-free flour, 2/3 cup earth balance shortening sticks, 1 teaspoon salt, using a pastry cutter or two knives cut mixture until it resembles a course meal, slowly add 1 Tablespoon of water at a time careful not to add to much or dough will become sticky, when dough comes together form two separate dough balls and wrap individually in plastic wrap.
  4. Let rest on counter for 30 minutes. **DO NOT REFRIGERATE DOUGH**
  5. After the dough has rested use the all purpose gluten-free flour (Jules) for rolling
  7. In a medium sized bowl combine blackberries, raspberries, sugar and flour.
  8. Stir until sugar and flour are combined.
  9. Heat oven to 375 degrees and bake for 50-55 minutes or until filling is bubbly.

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