December 20, 2019
It's that time of year where everyone has pies! For me, that's every time of every year. This berry pie fits in perfect for the holiday season.
Okay guys, lemme give it to you straight. I made this recipe about 2 years ago and when I went to recreate it, I left myself NO notes. Apparently, 2 years ago me thought I had great memory and would just remember everything.
Sooo, that being said, I tried to recreate the recipe from what little memory I have of it. I just used my basic pie instincts. If you make this pie and have trouble with it or tips you used when making it, please share it with me in the comments! I would love to see how it turned out for you. It took me a long time to figure out a perfect crust recipe that didn’t fall apart or taste like merp. The vanilla bean powder really goes a long way and helps it maintain good flavor without having to use cinnamon. My girls are allergic to cinnamon so we opted out of that.
- 1 storebought gluten-free crust
- 1 cup gluten-free flour
- 1/3 cup palm shortening
- 1 replacement egg
- 1/4 cup maple sugar
- 2 tbsp rice milk
- 1/2 tsp vanilla bean powder
- dash of salt
- arrowroot for dusting
- 3 cups frozen berries
- 2 tbsp lemon juice
- 4-5 tbsp arrowroot
- 1/2 cup maple syrup
- 1/2 tsp vanilla bean powder
- 1/4 tsp pink himalayan salt
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Bake the bottom crust as directed.
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For the top, preheat oven to 375.
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In a medium bowl, mix together the flour, salt, maple sugar, and vanilla bean powder.
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Make a well in the center of the bowl and add the replacement egg (I use Bob's Red Mill or a flax egg) and rice milk. Mix together until it forms small chunks and then cut in the palm shortening with a fork.
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I like to mix it with my hands with this part so it doesn't get too dry in some areas or too mixed in others. Mix it enough to create a dough-like substance that you can form into a ball. If it is too dry, add a teaspoon of water.
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On a clean surface or on parchment paper, dust with arrowroot so you can roll out the dough for the top crust. Grab a sheet of parchment paper and place it over your dough. Using your rolling pin, roll over the paper to flatten it to about 1/4" thick and in the shape of your pie pan. Try to roll out as far as you can so you have enough for the edges. If it starts to stick, add more flour to the surface.
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In a medium saucepan, add the berries, lemon juice, syrup, and salt and heat on medium/high.
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When it starts to boil, reduce heat and bring to a simmer. Mix in the arrowroot and vanilla bean powder and let simmer for about 10 mins or until it becomes thick and gooey.
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Remove from heat and pour it into the pie pan.
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Place your flattened top layer of dough onto the dish and pinch the edges together to seal it.
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Score the crust 4 times with a knife so it has room to breathe while it is cooking.
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Bake for 15 mins and let cool before serving.
