Gluten Free Berry Pie
This recipe creates the ultimate gluten free berry pie. Its flaky pie crust is filled with a delicious berry filling that is great for using excess crop! This pie serves 6-8 depending on how hungry you are! For this recipe I like to use whatever berries are in season!
- Gluten free flaky pie crust
- 250g Berry of choice
- 4tbsp Caster sugar
- Zest and juice of 1 lemon
- 2tbsp Cornflour
- 2tbsp Gluten free all-purpose flour
- 2tbsp water
- Follow the instructions in my gluten free flaky pie crust recipe to make the dough for this pie. The recipe is linked in the ingredients list and here.
- To make the filling, start by weighing out and rinsing your berry of choice. I chose some tayberries that I picked from my dad’s garden.
- Coat your berries in the two table spoons of all-purpose flour and add to a saucepan along with the lemon zest and caster sugar.
- Place over a medium heat and stir regularly.
- In the meantime, mix together the cornflour, lemon juice and water in a small bowl. We will add this to the berry mixture soon to thicken it up.
- Once your berries start to break down add in your cornflour mixture and continuously stir for 1 minute. The mixture should begin to thicken up. After the minute of stirring, remove from the heat and set aside to cool.
- Once your filling has cooled and you have rolled out the base layer of the pie crust add your filling to the pie and spread out evenly. Cover with the pie crust top and crimp. Refrigerate for 30 minutes
- Preheat oven to 170°C
- Brush the top of your pie with some egg wash as stated in the flaky pie crust recipe and sprinkle some granulated sugar over the top.
- Place in the middle of your preheated oven and bake for 40 minutes. If it looks to be catching on the edges, cover with tinfoil and continue to bake.
- Once the pie is done cooking, allow to cool completely in the pie dish, or allow to stand for 5 minute and then serve.
About This Recipe
Have you picked absolutely loads of berries? Do you have more berries than you know what to do with? Well, here’s a recipe to use up lots of berries! I had lots of tayberries in a box in my freezer after picking a heap from my dad’s garden and they were absolutely delicious in this pie!
This pie recipe is actually very simple and doesn’t require an excessive amount of ingredients. It is perfect to make on a cosy day in where you can chill out and watch movies in your pj’s while you wait in between the stages.
This is a recipe that the whole family will love! Picking the berries for the pie would also be such a great activity to do with children!
Question: How long will this last once cooked and how should I store it?
- This pie will last for around 4 days, and you should keep refrigerated as it contains fresh produce.
Question: Why is my filling runny?
- Using the amount of flour and cornflour in this recipe it shouldn’t be too runny. However, some berries may be much juicier than others. When you are making the filling in the saucepan it should be a similar thickness to bolognaise sauce, if you have this sort of thickness then it should set up once cooked and cooled. Bear in mind that when the pie is hot the filling will definitely be less set but this is inevitable.
If you have any more questions feel free to email me them at firstname.lastname@example.org
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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