Mmmm…pie. Right up there with my top 5 all time favorite desserts. And really so much easier than most people think! I make the pie dough ahead of time and keep it in my freezer so I have it available whenever I feel like making one. This cuts way down on the work and clean up and makes having pie any time you like a cinch. This time I made a mixed berry pie, my husband’s favorite.
1 Basic Dough Recipe (This recipe makes enough for 4 large pie crusts, you will only need two, you can freeze the other two)
2 16 oz. Bags of Frozen Mixed Berries (blueberries, blackberries, and raspberries)
1 Cup Sugar
3/4 Cup GF Flour or Tapioca (Follow measurements on box..I actually prefer using tapioca instead of GF flour)
Pre-heat oven to 375 degrees.
Pour both bags of berries in a large glass bowl. Add sugar & flour and let sit for 1/2 hour, stirring occasionally.
While the fruit is sitting, roll out your pie crust on floured (GF) parchment paper. Assemble pie, pour berries into bottom crust and cover with top crust. Do the edges the way you prefer and decorate if you’d like. I like to brush the top crust with a mixture of 1 egg and a couple of Tbsp. of almond milk. Then I sprinkle it with raw sugar.
Cover edges with foil (or use a pie crust shield) and bake on a lined cookie sheet in a 375 degree oven for 25 minutes. Remove the foil or shield and continue cooking for another 25-35 minutes until crust is golden and berry juices are bubbling.
Cool completely before slicing.
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