Happy Memorial Day! I really feel like this weekend has been the kick off to Summer and I’m really excited about it. In an effort to commemorate everything this holiday stands for, I decided to share a more traditional dessert recipe and what could be more traditional than pie? My gluten-free berry pie recipe is delicious and not as labor intensive as other recipes I’ve come across. So you’ll still have plenty of time to enjoy your long weekend!
Filling:
4 cups berries of your choice
3/4 cup maple syrup
1/3 gluten-free flour*
1 tbsp lemon juice
1/4 tsp sea salt
Crust:
1 1/2 cup gluten-free flour*
1 cup coconut oil
6 tbsp ice cold water
4 tsp maple syrup
1/2 tsp sea salt
*I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
Preheat oven to 400′
Combine all the crust ingredients (except the water) in the food processor and pulse. Add the water 1 tbsp at a time and pulse in between. Wrap the dough in plastic wrap and let sit in the fridge for 30 to 45 minutes.
Chop up and wash your berries. Then combine your filling ingredients while the dough chills. Simmer over medium heat for about 10 – 12 minutes then set aside.
Once your dough is ready, lightly flour your surface and roll out the dough. You want it pretty thin, about 1/8″ thick at most. You can use a single 9″ pie pan or two smaller 5″ pie pans.
Flip your pie pans upside down over the dough to use as a guide for crust size while you cut it. Use excess dough and cut into 1/2″ strips.
Place crust inside the pie pans, pour in your filling and then top with lattice-style strips of dough. Brush some coconut oil over the top.
Place in the oven for about 40 minutes but make sure to check it at the half way point.
Let it cool for a few hours before serving and enjoy!
pics 1, 3, & 4 via Brooke Lark
pic 2 via Vanesa Conunaese
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