Saturday, September 3, 2016

{Gluten and Dairy Free} Berry pie

By the way, I am posting this on Allergy-free Wednesdays. Check it out!
  • Ingredients for crust:
  • 1 and 3/4 cups brown rice flour
  • 2/3 cup plus 1/4 cup potato starch
  • 1/3 cup tapioca  starch,  (plus more for dusting)
  • 1 tsp xanthan gum
  • 1/4 tsp salt
  • 1 1/3 cups chilled palm shortening or Earth's balance (I use soy-free Earth's Balance)
  •  2/3 cup ice water
  • 1 and 1/2 TBS sugar
  • Ingredients for filling:
  • 3/4 cup sugar
  • 1 cup strawberries halved
  • 2 cups raspberries
  • 1 and 1/2 cups blueberries
  • 3 TBS cornstarch

  • For filling: 
  • Take pie filling ingredients, put in a saucepan and heat on medium low stirring occasionally until berries are mushed (if frozen, until they are thawed) and it has a thickened sauce. 

  • For pastry:
  • Meanwhile, In a food processor pulse together the flour and salt. Add the shortening and pulse until coarse crumbs form about 10 seconds. Pour in ice water and pulse until the dough comes together and the water is fully incorporated about 30 seconds. Divide into two equal pieces, wrap each in plastic wrap and flatten into a disk, freeze until firm (about 15 minutes). Or refrigerate for 2 hours. Roll half of dough into a crust on parchment paper (sprinkle some brown rice flour down first) after it is fully rolled out flip it over onto the pie pan. Take a fork and prick the bottom of the crust. Add cooked berry mixture. Make the other pie crust. Flip it on top. Warning, it will fall apart more easily than regular crust. Flute the edges and poke holes or slits in the top. I like to do a pattern, like a flower using a butter knife.  Brush with grapeseed oil and sprinkle sugar on top. Put foil just on the edges of the pie. Bake for 40 ish minutes at 400F. For the last 10 minutes take off the foil. Bake until it is light brown and crispy.  

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