Friday, September 20, 2013

GF Blueberry Strawberry Mini Pies

GF Blueberry Strawberry Mini Pies

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 Blueberry Strawberry pie is absolutely delicious. This pie has a sweet and sour filling paired with a flaky crust leaving me wanting more and more and they are mini pies so you can have more than one, right??

Prep time: 15 Minutes

Cook time: 35-45 Minutes

Total time: 2 hours

Yield: 9 mini pies

  • 2 cups All Purpose Gluten-free Flour (Jules)
  • 2/3 cups Earth Balance Shortening Sticks
  • 1 teaspoon Sea Salt
  • 4-5 tablespoons Warm Water
  • 2 cups Blueberries
  • 2 cups Strawberries
  • 1/2 cup All Purpose Gluten-free Flour (Jules)
  • 3/4 cup White Sugar
  • 2 tablespoons Milk (I used So Delicious Dairy Free Unsweetened Coconut Milk (for brushing on crust)
Cooking Directions
  1. This recipe is for two 9 inch pie crust
  3. In a medium sized metal bowl add 2 cups all purpose gluten-free flour (Jules), 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 rollin
  7. In a medium sized bowl add blueberries, strawberries, gf flour, and sugar
  8. Mix until combined, set aside
  9. Cut 9 strips eight inches a piece of parchment paper and place into the bottom of your muffin pan.
  10. Roll out both pie crusts, with a 5 inch cookie cutter cut out 9 circles and place on top of the parchment paper strips (this will help you to remove the pies after they are cooked) on the second pie crust cut out 9 three in a half inch circles
  11. fill your pies with 2-3 tablespoons of filling
  12. Cover and crimp pies with the 3 1/2 inch circles
  13. Brush with egg wash or milk or any non dairy milk
  14. Place in a 350 degree oven and bake for 35-40 minutes depending on your oven


  1. Rachelle, those are beautiful!! I love the mini-pie concept. And yes, of course I firmly agree that you can eat more than one because they are mini!
    Thanks so much for sharing!!

    1. Thank you so very much Jules, mini pies equal more eating to get full, I think that sounds about right! he he he! :)

  2. Could you use this recipe as a regular pie?

    1. Hi there, you sure can, the recipe can me made either way because there is a full 4 cups of berries and you're
      and you're using a double crust. Enjoy! Rachelle~

    2. .....and what is the recipe for the crust?

    3. I mean...the GF all-purpose flour?

    4. These look so good, and I'm thrilled I can make it dairy free too!

  3. You can use any GF flour as long is it cup for cup. :)

  4. Suzanne, I'm GF and DF so I was excited to make these litle pies, they are soooo good!

  5. Sorry, but how do you get sides on the mini pies? Do you fold the 5 in circles up? Thanks, love these and can't wait to try them!

  6. I made this yesterday. Once I rolled out the dough I realized there was no way I would be able to cut out even close to nine 5 inch circles, let alone those as well as nine more 3.5 inch circles, so I opted for the full pie. Am I being dense? Did I read the instructions incorrectly??