Mixed Berry Pie

Ingredients

• 2 1/2 cups Gluten-Free All-Purpose Flour Blend
• 1/2 tsp Salt
• 1 cup Cold Unsalted Butter (cut into cubes)
• 6-8 tbsp Ice Water
• 6 cups Mixed Berries (fresh or frozen (thawed))
• 3/4 cup Granulated Sugar
• 3 tbsp Tapioca Starch
• 1 tbsp Lemon Juice
• 1 tsp Lemon Zest
• 1 tsp Vanilla Extract
• 1 large Egg (for egg wash)
• 1 tbsp Milk (for egg wash)
• 1 tbsp Turbinado Sugar (for sprinkling)

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   In a large bowl, whisk together gluten-free flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

3. 3

   Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

4. 4

   In a separate large bowl, combine mixed berries, sugar, tapioca starch, lemon juice, lemon zest, and vanilla extract. Toss gently to coat.

5. 5

   On a lightly floured surface (using gluten-free flour), roll out half of the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.

6. 6

   Pour the berry mixture into the pie crust. Roll out the remaining dough and cut into strips for a lattice top, or use a cookie cutter for decorative shapes. Place dough on top of filling.

7. 7

   Whisk together the egg and milk for the egg wash. Brush the crust with the egg wash and sprinkle with turbinado sugar.

8. 8

   Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil.

9. 9

   Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.