The Gluten-Free Triple Berry Pie That’s So Good, You Won’t Want To Share

I feel pretty confident making cookies, cakes, and even brownies gluten-free at this point. I feel like I’ve figured them out.

But one thing I’ve been strategically avoiding is a gluten-free pie. There’s something about that crust that had me terrified. And the filling seemed easy, but what about that crust layer on top?

I know, I know, I was totally overthinking it. But for whatever reason, I avoided making a pie from scratch anyways because I didn’t want to mess it up!

That is until we bought a bunch of berries and didn’t know what to do with them! So I began searching for inspiration and stumbled upon a triple berry pie. That’s when I knew it was time.

Now one thing to keep in mind with this pie is that I did use butter for the crust. I didn’t trust myself to make a crust that was both gluten-free and dairy-free! I felt like the crust needed the butter.

Keep that in mind if you’re a dairy-free reader! I did however opt to make a crumble topping that was dairy-free so that the dairy-free members of our family could still enjoy a good portion of the pie!

Okay, let’s get to the recipe…

THE GLUTEN-FREE TRIPLE BERRY PIE THAT’S SO GOOD, YOU WON’T WANT TO SHARE

PIE CRUST INGREDIENTS

• 1 1/4 cups gluten-free 1:1 baking flour
• 1 tbsp sugar
• 1/2 tsp salt
• 6 tbsp cold butter, cubed
• 1 egg
• 2 tsp white vinegar

PIE CRUST DIRECTIONS

• Grease a 9″ pie pan with coconut oil and set aside.
• Whisk together your flour, sugar, and salt.
• Cube the cold butter, and slowly integrate into your flour mixture until it’s nice and crumbly.
• Whisk together the egg and the vinegar until it begins to foam, then add to the mixture.
• Using your hands, combine the dough until all the ingredients are well incorporated and form it into a ball.
• Place it in the fridge for about 45 minutes, and move on to the filling while you wait.
• After it has chilled for 45 minutes, remove from the refrigerator and allow to sit at room temperature until you’re able to work with it.
• On a floured surface, roll out your dough until it’s nice and thin, then flip it over into your greased pie pan so it can settle in.
• Using your fingers or a fork, shape the crust in the pie pan and pinch the edges.

PIE FILLING INGREDIENTS

• 2 cups blueberries
• 2 cups blackberries
• 2 cups raspberries
• 1/4 cup gluten-free 1:1 baking flour
• 1/2 cup sugar
• 1 tbsp corn starch
• 2 tsp vanilla
• 1 tbsp lemon juice

PIE FILLING DIRECTIONS

• Combine all ingredients well, then place mixture in the fridge until you’re ready to add to your pie crust.
• Once your crust is ready, add mixture to crust, scraping the bowl to get all the juices and sugar out.

PIE CRUMBLE TOPPING INGREDIENTS

• 1 cup gluten-free 1:1 baking flour
• 1 cup sugar
• 4-7 tbsp coconut oil

PIE CRUMBLE TOPPING DIRECTIONS

• Combine sugar and flour.
• Add 1-2 tbsp room temperature coconut oil at a time to the sugar and flour mixture, and mix together until your crumble resembles wet sand.
• Add to the top of your pie filling, then place in the oven at 400 degrees Fahrenheit for 45 minutes.
• Check on your pie after 45 minutes to make sure your topping and crust aren’t browning too much, then bake for another 10-15 minutes. If your pie is browning too much, consider adding foil for that last 10-15 minutes.

Lots of little steps, but this pie ended up being pretty simple and very delicious!

What’s your favorite kind of pie? Let me know in the comments!