Summer always brings with it thoughts of picnics and pie, and living gluten free shouldn’t have to change that one bit! But if you’re one of those folks who shudders at the thought of making a gluten-free pie crust, I have great news for you: the latest “fashion” in pies is the “Rustic Crust,” which simply means that even for fruit pies, only one crust is necessary.
No need to worry about rolling and transferring a top crust, which is what usually gives people the trouble. The end result is a home-style pie with a gorgeous free-formed crust that’s light and flaky, and totally un-fussy! To read more about this new take on old fashioned pie crusts, have a look at my Grandma’s Pie Crust post. Give this recipe a try with your favorite summer berries – here I used a mixture of strawberries, raspberries, blueberries and blackberries. Paired with a yummy vanilla ice cream or non-dairy coconut or soy “ice cream”, it will make a yummy Red, White & Blue flavor celebration this July 4th!
Rustic Mixed Berry Pie
- 4 cups fresh or frozen raspberries, strawberries, blueberries, blackberries … a mixture is best
- 1/4 cup Jules Gluten Free™ All Purpose Flour
- 1/2 cup granulated cane sugar
- 1 teaspoon cinnamon
- demerara sugar or granulated sugar to sprinkle on top
Wash all berries well, removing stems and leaves. Chop strawberries, then add together with other berries and remaining filling ingredients in a large bowl. Set aside while rolling out crust pastry.
In a large bowl, whisk together the dry ingredients. Cut in the shortening and butter using flat paddle attachment on a stand mixer OR a pastry cutter. Add the water gradually to make the consistency you need to form a ball – err on the side of it being wetter rather than crumbly. Form a disc with the dough, wrap in plastic and set aside on the counter for 30 minutes while you make your filling.
Preheat oven to 400° F.
After allowing the dough to rest, roll the pastry out onto a surface dusted with Jules Gluten Free™ All Purpose Flour. A flexible pastry sheet (e.g. Silpat) for that purpose works well. Roll to a diameter at least 1 inch larger than the diameter of your pie pan. Gently lift an edge of the rolled out crust using a butter knife or bench scraper. Lay the edge over your rolling pin so that it is supported by the rolling pin as you lift the crust onto your pie plate. Gently pat into shape and allow the excess crust to lay over the edge of the pie plate until the top crust is finished. (For more tips on how to transfer rolled pastry, watch my pie crust making video!)
Fill the pie with mixed fruit filling, then gently fold the crust edges over toward the center of the pie.
Line the oven rack below the crust with aluminum foil to prevent dripping onto the oven floor. Brush the crust with beaten egg or milk of choice to help brown the crust as it bakes; cover crust with foil to prevent over-drying.
Crust with mesquite flour to boost color, nutrition & flavor
Bake at 400° F for 20 minutes. Remove foil and brush top with egg wash or milk again. Reduce the oven temperature to 350° F and bake for another 35 minutes, or until filling is thickened and bubbly and the crust is lightly browned. Remove to cool on a wire rack and sprinkle pie lightly with sugar (optional).
Serve warm with or without ice cream or non-dairy ice cream like So Delicious® Coconut or Soy Ice Cream.