Stuffed with layers of organic blueberries and raspberries, this pie tops them all. Your fourth of July will never again just be about BBQ and sparklers. So go to the store, get these simple ingredients, and spend about 1 hour making this pie. It is easy to prepare, and quite delicious. Your friends, family, and BBQ mates will adore you (especially since it’s vegan, gluten and soy-free-which means most everyone can eat it, and no one will know the difference) Looks like a long recipe, but it’s really not. You can simplify by using only one berry filling (just double the filling recipe), or making it with wheat flour (leave out the xanthum gum). Very easy, enjoy!
1 1/4cupsof Bob's Red Mill AP Gluten-Free Flour Blend (can sub wheat flour)
1/4teaspoonof xanthum gum (leave out if using wheat flour)
1/2teaspoonof sea salt
1/4cupof coconut oil
1/3-1/2cupof water (or as needed)
1pintof fresh blueberries
1pintof fresh raspberries (or strawberries or blackberries)
1/2-3/4cupof brown sugar, to taste
1/4teaspoonof sea salt
3-4Tablespoonsof corn starch
juice from 1 lemon, about 2 Tbsp
Crumb topping (optional)
3/4cupof Bob's Red Mill Gluten Free Flour Blend
1/4cupof brown sugar, or sweetener of choice
2Tablespoonsof coconut oil
1Tablespoonof lemon juice
Begin by preheating oven to 350 degrees and lightly oiling a pie plate with a bit of coconut oil.
Make your dough in a medium mixing bowl, combine all dry ingredients, whisk together. Add coconut oil and cut in with two forks or your fingers until it resembles crumbs. Slowly drizzle in cold water, mixing with your hand, until dough comes together in a moist but not sticky ball. Mix with your hand just enough to incorporate. Place in fridge to chill a bit while you make filling.
Combine berries through lemon juice in a medium mixing bowl and toss to coat. It should be moist but have little to no liquid in bottom of bowl. If too wet, add a bit more corn starch and set aside.
Place dough in oiled pie pan and use your hands to press it into the place. You want it to be about 1/4' thick and evenly spread out. Gently push it up the sides of pan, and use your fingers to shape it around rim. Doesn't need to be fancy, just create a little lip.
Make the crumb topping by mixing all the dry ingredients in a small bowl, adding the coconut oil, and mixing it gently with your fingers until crumbs form, add lemon juice and toss gently. Set aside.
Pour berry filling into crust, top with crumb, if using (you can double crumb recipe if you like extra crumb on your pie), cover with foil and put in oven. Bake for 30 minutes and check pie. Berries should be bubbling and crust should be firm. If so, remove foil and bake another 10 minutes to get crumb nice and golden brown. Remove from oven and LET COOL THOROUGHLY, before trying to cut and serve. When cool it will hold it's shape nicely. If cut when hot it will likely look like a hot mess on a plate. Either way, enjoy!
Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com