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

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)

Cooking Directions

1. This recipe is for two 9 inch pie crust
2. FOR THE 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
6. FOR THE FILLING:
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