Gluten Free Mixed Berry Pie

Gluten Free Mixed Berry Pie


3 cups gluten free flour
1/4-1/2 cup caster sugar
1 cup unsalted butter (diced)
3 egg whites

1. Sieve the flour into a large mixing bowl and add in the sugar
2. Add in the diced butter and mix together until a bread crumb texture is formed
3. Add in the egg whites and bring together until a dough ball is formed and comes away from the sides of the mixing bowl

(alternatively you can place all the ingredients into a food processor with a mixing attachment and pulse until a dough ball is formed)

4. Once you have your ball of dough, split the dough into one 3/4 section and place the other 1/4 to one side
5. Using two sheets of grease proof baking paper place the 3/4 section on top of one of the sheets and cover with the other sheet
6. Using a rolling pin, place on top of the top sheet and roll out the dough into desired size to fit your greased baking dish/pan
7. Once the size is achieved, remove the top sheet and transfer to the greased baking dish/pan by turning the dough upside down into it so that the bottom baking sheet is now on top
8. If the dough breaks, do not worry, simply fill in the gaps with the dough that tore away, insuring when filling in the gaps that you firmly connect the dough to the rest of the dough and then place to one side


4 cups mixed berries (2 frozen bags but best to use fresh)
1/2 cup sugar
1-2 tbsp. ground cinnamon (depending on how much you like cinnamon!)

9. Place all the ingredients into a mixing bowl and mix to ensure it is even mixed
10. Pour the mixture into the prepared baking dish/pan and place to one side
11. Using the 1/4 dough that was left over, do as you did before to roll out the dough
12. Once rolled out you can either cover the whole pie or you can cut the dough into strips and place on top
13. Which ever way you decide to cover you must insure to wet the edges of the pastry in the dish/pan before placing the dough on as this will insure the dough forms a proper bound.

(If you are covering the whole pie ensure to pinch the connecting dough around the edges firmly, and using a sharp knife pierce the top of the dough a few times to allow the release of steam when the pie is baking)

14. Using either an egg wash (1 egg lightly beaten) or milk brush the top of the pie or the strips
15. Place into a warm oven at 180 degrees C for 40-50 min until the golden in colour
16. Once baked remove from oven and allow cool on a wire cooling rack
17. Once cool you can sprinkle with caster sugar if you desire

Accompany this pie with ice-cream or cream for an extra treat.


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