Gluten Free Razzleberry Pie

May 9, 2012

My mother in law recently had a birthday. She is a fan of pie and has always preferred it over cake. So because we have been gluten free since the end of November, I set out to make her a gluten free version of her favorite – Razzleberry Pie. My mother in law is a great sport and is generally willing to try my experiments.

Before we went gluten free, I would have just bought the pie crust from the store. I am an impatient and imprecise cook, preferring to throw in a little of this and a little of that. This method of cooking doesn’t bode well in the world of pastry. And so not only does a regular pie crust intimidate me, but of course a gluten free one does too! But I’m happy to say, it wasn’t all that bad. The pie crust was easy to work with and I even cut out some fancy schmancy little decorative flowers to go on top.

Here’s the recipe:

Crust:
I used Pamela’s Bread Mix and Flour Blend recipe. This is great for sweet pies, but not sure I’d use it for a savory pie. Here’s the recipe:
3 1/2 cups Pamela’s Bread and Flour Mix (You could use any flour mix, like 3 1/2 cups of mixed flours – rice, tapioca, millet etc. plus about 3 teaspoons of xanthum gum)
7 to 8 TBSP iced water
2 sticks unsalted butter, chilled
Flakier crust: use 8 TBSP unsalted butter and 8 TBSP shortening

In a bowl, cut chilled butter through mix with pastry blender until small pea sized piees are formed. You could also use your food processor here. Add water slowly until dough comes together. You don’t want it sticky, but you don’t want it dry and crumbly either. Cover and chill dough for several hours or overnight. Then divide dough in half and roll out using extra flour so that it doesn’t stick. Put in greased pie pan, done!

Pie:
You want approximately 4 cups of berries, depending on size of your pie plate!
About 2 cups fresh or 1 bag frozen & thawed raspberries
About 1 cup fresh or 1 bag frozen & thawed blackberries
About 1 cup strawberries, blueberries
1/3 cup sugar
1 teaspoon cinnamon
1 teasppon nutmeg
1/4 cup GF flour – rice, millet, tapioca, etc.
1 tsp fresh lemon juice
sugar for sprinkling
2 tbsp butter cut into small pieces
1 beaten egg

Preheat oven to 375. Spray pie pan. Put first pie crust in pie pan. Combine all ingredients except last three in bowl. Drain off any excessive liquid, and then pour filling into pie crust. Put butter pieces over top of filling, and then cover pie filling with second piecrust. Put a couple of small slits in top piecrust to allow it to steam. Brush with beaten egg and sprinkle sugar over the top. Use beaten egg to attach extra pastry decoration to pie if desired.

YUM!

SJPmama is the schemer, founder, and the editor at San Juan Parent. She created San Juan Parent because she wanted to find fun activities for families that would tire her kids out and make them go to bed at a decent hour. She has been banging away on computers for longer than she can remember and freelances at various tech jobs. She considers herself extremely lucky to have such awesome friends and family who are willing to let SJP feature their stories on the interwebs.

About Author

SJPmama is the schemer, founder, and the editor at San Juan Parent. She created San Juan Parent because she wanted to find fun activities for families in the San Juan Mountain Region that would tire her kids out and make them go to bed at a decent hour. She has been banging away on computers for longer than she can remember and freelances at various tech jobs. She considers herself extremely lucky to have such awesome friends and family who are willing to let SJP feature their stories on the interwebs.

This entry was posted on May 9, 2012 at 6:00 am and is filed under Dessert, Gluten Free, Good Food, Stuff for the Whole Family. You can follow any responses to this entry through the RSS 2.0 feed.