GF Blueberry Strawberry Mini Pies
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??
Cook time: 35-45 Minutes
Total time: 2 hours
Yield: 9 mini pies
Ingredients
- 2 cups All Purpose Gluten-free Flour (Jules)
- 2/3 cups Earth Balance Shortening Sticks
- 1 teaspoon Sea Salt
- 4-5 tablespoons Warm Water
- FOR THE FILLING:
- 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)
- This recipe is for two 9 inch pie crust
- FOR THE CRUST:
- 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.
- Let rest on counter for 30 minutes. **DO NOT REFRIGERATE DOUGH**
- After the dough has rested use the all purpose gluten-free flour (Jules) for rollin
- FOR THE FILLING:
- In a medium sized bowl add blueberries, strawberries, gf flour, and sugar
- Mix until combined, set aside
- Cut 9 strips eight inches a piece of parchment paper and place into the bottom of your muffin pan.
- 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
- fill your pies with 2-3 tablespoons of filling
- Cover and crimp pies with the 3 1/2 inch circles
- Brush with egg wash or milk or any non dairy milk
- Place in a 350 degree oven and bake for 35-40 minutes depending on your oven
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!
ReplyDeleteThanks so much for sharing!!
~jules
Thank you so very much Jules, mini pies equal more eating to get full, I think that sounds about right! he he he! :)
DeleteCould you use this recipe as a regular pie?
ReplyDeleteHi there, you sure can, the recipe can me made either way because there is a full 4 cups of berries and you're
Deleteand you're using a double crust. Enjoy! Rachelle~
.....and what is the recipe for the crust?
DeleteI mean...the GF all-purpose flour?
DeleteThese look so good, and I'm thrilled I can make it dairy free too!
DeleteYou can use any GF flour as long is it cup for cup. :)
ReplyDeleteSuzanne, I'm GF and DF so I was excited to make these litle pies, they are soooo good!
ReplyDeleteSorry, 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!
ReplyDeleteI 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??
ReplyDelete