Gluten free blackberry pie

Gluten-free Blackberry Pie

My husband L-O-V-E-S blackberries.  Since I’m not a huge fan of desserts (I’d go for the loaded vegan nachos any day instead of sweets if I want to splurge!) I usually make dessert only when he’s really craving something specific.  Not much better during the summer than fresh-picked blackberries loaded into a pie.

But I’m also really on a gluten-free kick right now, and wanted to see if I could create a decent gluten-free version of his favorite kind of pie.  Using this recipe as my inspiration (modified to be vegan), I made up my own pie crust and crumble topping, and I have to say that I think it turned out delicious.  Hubby thought the crust was a little too powdery with the rice flour, so the recipe I included here is modified to have a thicker topping – more GF oats and less flour.  You might want to experiment to see what texture topping works best for you (or leave it off completely, it’s your pie!)

Gluten free blackberry pie

Gluten-free Blackberry Pie

  • 1 prepared unbaked pie crust (see below)
  • Approximately 3 lbs fresh blackberries
  • 1/2 c to 3/4 c agave or other sweetener of choice, depending on desired sweetness
  • juice from half a lemon
  • 3 tablespoons cornstarch
  • 1 c GF oats
  • 1/4 c white rice flour
  • 4 tablespoons brown sugar
  • 4 tablespoons Earth Balance or Coconut Oil, melted and cooled slightly

For pie crust:

I used this version, which worked wonderfully.  I changed the flour – all I had was Bob’s red mill gluten-free flour mix, and while it smelled a little like chickpeas while I was working with it, once I baked it tasted like a perfect pie crust, not like chickpeas at all.  I also used Earth balance instead of shortening.  Feel free to keep the recipe as it says or make my modifications, I’m sure it’s delicious either way!

Instructions
  1. Prepare crumb topping: combine oats, rice flour, brown sugar, and melted Earth balance or coconut oil in a small bowl. Place in fridge for at least 30 minutes.
  2. Preheat oven to 375 degrees.
  3. Wash and prep your blackberries.
  4. In large bowl combine berries, sweetener, lemon juice, and cornstarch. Toss until well combined. Pour into pie crust. Cover with crumb topping.
  5. Bake in preheated oven approximately 55-65 minutes until bubbling and crumb topping and pie crust are golden brown. If the edges of your crust brown too quickly simply cover in foil to prevent further browning.
  6. Let cool completely before serving.  I set mine out for an hour and then placed the pie in the fridge to finish cooling. It’s really delicious cold!

This gluten-free blackberry pie is sure to be a hit with adults and kids (and meat-eaters!) alike.  Give them a real treat with some non-dairy ice cream on the side!

Gluten free blackberry pie

Here’s a printable version:

Gluten-free Blackberry Pie
 
A delicious vegan and gluten-free blackberry pie recipe, perfect for summer.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 1 prepared unbaked pie crust
  • Approximately 3 lbs fresh blackberries
  • ½ c to ¾ c agave or other sweetener of choice, depending on desired sweetness
  • juice from half a lemon
  • 3 tablespoons cornstarch
  • 1 c GF oats
  • ¼ c white rice flour
  • 4 tablespoons brown sugar
  • 4 tablespoons Earth Balance or Coconut Oil, melted and cooled slightly
Instructions
  1. Prepare crumb topping: combine oats, rice flour, brown sugar, and melted Earth balance or coconut oil in a small bowl. Place in fridge for at least 30 minutes.
  2. Preheat oven to 375 degrees.
  3. Wash and prep your blackberries.
  4. In large bowl combine berries, sweetener, lemon juice, and cornstarch. Toss until well combined. Pour into pie crust. Cover with crumb topping.
  5. Bake in preheated oven approximately 55-65 minutes until bubbling and crumb topping and pie crust are golden brown. If the edges of your crust brown too quickly simply cover in foil to prevent further browning.
  6. Let cool completely before serving. I set mine out for an hour and then placed the pie in the fridge to finish cooling. It's really delicious cold!

 

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