Wheat And Dairy Free Blackberry Pie Recipes

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GLUTEN-FREE BLACKBERRY CRUMBLE PIE



Gluten-Free Blackberry Crumble Pie image

We have an abundance of blackberries on our farm in July. I took an old Mennonite pie recipe, a crumble recipe and a gluten-free crust recipe and combined them to make this delicious seasonal dessert. If you're doing Weight Watchers, each piece of pie is 9 points.

Provided by AllergyGirl

Categories     Pie

Time 1h25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 15

1 cup bob's red mill gluten-free all purpose baking flour
2 tablespoons sweet white sorghum flour
2 teaspoons sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter
1 egg
1 tablespoon cider vinegar
4 cups blackberries
1/2 cup sugar
3 tablespoons quick-cooking tapioca
1 cup brown rice flour
1/2 cup sugar
3 tablespoons butter (melted)
1 tablespoon oil
1/2 cup chopped pecans (optional)

Steps:

  • Preheat oven to 425.
  • Mix together gluten-free all purpose flour, sweet sorghum flour, sugar and salt.
  • Cut the butter into chunks and, using your finger tips, work the butter into the dry ingredients to form a coarse meal.
  • Make a well. Break the egg into the well.
  • Add vinegar and use a fork to stir from the center, working the flour into the egg to form a soft dough.
  • Roll out the dough between two sheets of wax or parchment paper. Roll it to about 10-12 inches in diameter and then stick it in the freezer for 10-15 minutes, this will allow the dough to be hard enough to not stick to the paper when you need to peel it off.
  • Peel off the paper, and put the pie dough into a pie pan, fluting the edges. Set aside.
  • Combing the ingredients for the filling in a large bowl, pour into uncooked pie crust.
  • Mix together ingredients for the crumble. Sprinkle crumb topping on top of the blackberry combination.
  • Bake in preheated oven at 425 for 10 minutes.
  • Reduce heat to 350 and continue baking for 25-30 minutes.

Nutrition Facts : Calories 430.8, Fat 16.4, SaturatedFat 8.8, Cholesterol 57.6, Sodium 156, Carbohydrate 67.9, Fiber 5.3, Sugar 34.2, Protein 5.1

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