As you may have read, my husband and I recently picked a lot of berries (33 pints to be exact). Most of them I am freezing. To freeze berries, do not wash and spread on a single layer on a cookie sheet on the freezer. Once frozen, measure and transfer to freezer bags. Then wash before using. Freezing them this way prevents them from sticking together in one big clump so you can use as little or as much as you want.
Of course who doesn't want to have a little pie in the summertime made with fresh berries? I know I do! I was a little hesitant though. I haven't made pies in a very long time (other than pumpkin here or there) and I am always worried about making a pie with a roll-out crust (where did I put my rolling pin, anyway?). As I went searching for gluten free pie recipes, I wasn't all that happy with them. So here's my rendition, based somewhat on this recipe but with a crumb topping based on this recipe although you could easily make a top crust for the pie if that suits your fancy. I was extremely happy with how well this crust rolled out and stuck together. It was by far my prettiest crust ever and I am somewhat upset that I didn't make one with a top crust, but I guess that will be for next time!
Berry Pie
Crust (makes 2 bottom crusts or top/bottom for one pie)
2 c Bob's Red Mill All-Purpose Gluten Free Flour
2/3 c organic grass-fed butter, cut into small pieces
1/2 T sucanat
1 tsp salt
4-6 T warm water
Berry Filling
4 c berries (if using blueberries at 1 T lemon juice)
1 c sucanat
1/3 c Bob's Red Mill All-Purpose Gluten Free Flour
1/2 T vanilla
Crumb Topping (this made enough for 2 pies unless you like a REALLY thick layer of crumbs!)
1 c Bob's Red Mill All-Purpose Gluten Free Flour
1/2 c brown sugar or coconut sugar
1/2 tsp cream of tartar
1/2 tsp baking soda
1/8 tsp salt
3 T butter, cut into small pieces
Crust Directions
In a large mixing bowl combine flour, salt, sucanat (stir these together first) then add butter. Use your hands (make sure you take off any rings first) to squish the butter to make the dough crumbly. Slowly add small amounts of water and continue mixing. Once the dough starts to come together, dump on lightly floured surface and form into 2 balls and wrap in plastic wrap. Let sit on counter for 30 minutes while you work on the next steps.
Filling Directions
Lightly toss the vanilla with the berries (also the lemon juice if using blueberries). Then add sucanat and flour and mix lightly until coated.
Crumb Topping Directions
Mix together all dry ingredients. Add butter and incorporate butter with your hands just like you did for the crust.
Prepare the glass pie pan(s) by rubbing butter all over.
After 30 min of letting the dough rest, get 2 large pieces of parchment paper and lightly flour one. Remove one ball of dough from plastic wrap, place in middle of parchment paper and lightly flour the top. Place another piece of parchment paper on top and lightly press down with your hands to form a flatter circle, then use rolling pin to roll out dough (you may want to add a little more flour as the dough gets flatter). Once the dough was larger than the pie pan, I placed the pan on top to cut around to make it the right shape/size then used the extra cut off pieces to fill in the edges where there wasn't enough dough. Then re-rolled using the parchment paper.
Loosen the crust from the bottom parchment paper by using a metal spatula to go around the edges of the crust. Then place pie pan upside down on the crust and make a quick flip and slowly peel off parchment paper. I was AMAZED at how easy this was, especially for a gluten-free crust!
If you are making 2 pies with crumb topping, repeat with the second ball of dough. If you are making one pie with a crust top then repeat how to roll out and then flip onto pie (after putting in the filling), brush with a beaten egg and make some slits in the top.
If you are making the crumb topping, use a spoon to sprinkle it on both pies.
Preheat oven to 375. You may want to place the pies on foil or a baking sheet in case they bubble over. This time mine didn't but it will depend a little on how juicy the berries are. Bake 50-60 minutes, you want to be able to hear the pie bubbling inside. I found my oven bakes unevenly so I should have turned my pies about halfway through cooking so you may want to do that just in case.
I was impressed with how well the first slice of pie came out! This will definitely be my go-to pie crust recipe from now on!
Filling Directions
Lightly toss the vanilla with the berries (also the lemon juice if using blueberries). Then add sucanat and flour and mix lightly until coated.
Mix together all dry ingredients. Add butter and incorporate butter with your hands just like you did for the crust.
Prepare the glass pie pan(s) by rubbing butter all over.
After 30 min of letting the dough rest, get 2 large pieces of parchment paper and lightly flour one. Remove one ball of dough from plastic wrap, place in middle of parchment paper and lightly flour the top. Place another piece of parchment paper on top and lightly press down with your hands to form a flatter circle, then use rolling pin to roll out dough (you may want to add a little more flour as the dough gets flatter). Once the dough was larger than the pie pan, I placed the pan on top to cut around to make it the right shape/size then used the extra cut off pieces to fill in the edges where there wasn't enough dough. Then re-rolled using the parchment paper.
Loosen the crust from the bottom parchment paper by using a metal spatula to go around the edges of the crust. Then place pie pan upside down on the crust and make a quick flip and slowly peel off parchment paper. I was AMAZED at how easy this was, especially for a gluten-free crust!
If you are making 2 pies with crumb topping, repeat with the second ball of dough. If you are making one pie with a crust top then repeat how to roll out and then flip onto pie (after putting in the filling), brush with a beaten egg and make some slits in the top.
If you are making the crumb topping, use a spoon to sprinkle it on both pies.
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