When everybody says “Mmm!” and “Wow…” after each chew, it’s a winner! From the crust to the filling to the crumble topping, this vegan and gluten-free blended berry pie is perfection.
The crust is FLAKY and buttery (with out dairy) and the filling is completely candy and bursting with flavorful berries. Two phrases: completely scrumptious!
And with a scoop of ice cream? Put together to be transported to dessert bliss land. Oh yeah, and simply 8 elements required. Let’s make pie!
How you can Make This Blended Berry Pie
This gluten-free pie celebration begins with the crumble topping. Not solely is it manner simpler than a normal pie crust high, however it creates a great textural distinction.
Simply combine collectively sugar, salt, vanilla, and melted (vegan) butter, then add oats and a few of our gluten-free flour blend.
Subsequent, on to the berry filling. We love a mix of tart raspberries, candy blueberries, and tart-sweet blackberries. It’s greatest to keep away from strawberries as a result of they add an excessive amount of liquid and forestall thickening.
Prepare dinner the berries with sugar for sweetness and optionally available lemon zest for taste dimension.
Then with a little bit assist from our gluten-free flour blend, the berries change into thick and jammy.
Add the berry filling to a par-baked pie crust (store-bought or our NEW homemade gluten-free crust). Then sprinkle with the crumble topping and bake!
After cooling absolutely to assist the filling set, this magnificence is able to slice and revel in!
We hope you LOVE this blended berry pie! It’s:
Buttery (with out dairy!)
Just a bit tart
& SO scrumptious!
It’s a surprising dessert for the vacation desk or anytime you’re craving a berry-filled deal with. Take pleasure in it by itself or take it to the following stage with a scoop of vanilla ice cream or coconut whipped cream!
Extra Gluten-Free Pie Recipes
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Servings 12 (Slices)
- 1/4 cup cane sugar* (natural for vegan-friendly)
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- 1/3 cup melted vegan butter (or dairy butter if not vegan/dairy-free)
- 1/2 cup rolled oats (licensed gluten-free as wanted)
- 3/4 cup Minimalist Baker Gluten-Free Flour Blend*
- 8 cups frozen blended berries (we used 3 cups every of blueberries and blackberries, and a couple of cups of raspberries // keep away from utilizing strawberries*)
- 2/3 cup cane sugar* (natural for vegan-friendly)
- 1 tsp lemon zest (optionally available)
- 1/4 cup Minimalist Baker Gluten-Free Flour Blend*
Preheat oven to 375 levels F (190 C), and set out a normal dimension (9-inch) pie pan. If making homemade pie crust, put together it right now. Observe: With each home made and store-bought crust, the crust must par-bake for 20 minutes earlier than including the filling in step 4.
CRUMBLE TOPPING: Whereas the crust chills, make the crumble topping. In a medium mixing bowl, mix the cane sugar, salt, vanilla, and melted butter. Add the oats and blend till effectively mixed, then add the flour and blend till the topping is considerably crumbly and sticks collectively when pressed between your fingers. Put aside.
FILLING: Add the berries to a medium saucepan over medium warmth. Stir incessantly, till the berries start to launch a little bit of juice. Add the sugar and lemon zest and proceed cooking till very liquidy and simply barely effervescent, about 3-5 minutes. Sprinkle within the flour and stir repeatedly till the combination has thickened significantly and appears very thick and jammy, about 5-7 minutes longer. Flip off the warmth.
As soon as the crust has completed par-baking, switch the berry filling to the crust. Add the crumble topping on high of the berries by squeezing it collectively in your hand then “crumbling” it on high. Cowl with foil and switch the pie again to the oven. Bake for quarter-hour, then uncover and bake for one more quarter-hour to let the topping crisp up.
Let cool fully (at the least 2-3 hours) earlier than slicing and having fun with — this ensures the berry filling will agency up. After slicing, in case you favor heat pie, particular person servings might be warmed in a 200 diploma F (90 C) oven or very briefly within the microwave. Serve with a scoop of vanilla ice cream or coconut whipped cream (optionally available) and revel in!
Leftovers hold in a cool room for 1-2 days, within the fridge for 3-4 days, or within the freezer for as much as 1 month.
*If not gluten-free, all-purpose flour ought to work effectively on this recipe, however we haven’t examined it.
*We examined this recipe with coconut sugar. It really works effectively within the topping, however we discovered that cane sugar is important for the filling to arrange accurately.
*In our expertise, strawberries lend an excessive amount of moisture to the berry filling, and their last texture is a bit soggy and ugly in comparison with the opposite berries.
*Vitamin data is a tough estimate calculated with Miyoko’s vegan butter and with out optionally available elements.
*Prep/prepare dinner time doesn’t embody cooling.
*We haven’t examined freezing it, however it ought to work. We’d counsel freezing proper after meeting. Then when able to bake, set it close to the oven whereas the oven preheats and bake a bit longer (~10 minutes). The crust could get a little bit extra browned, however you possibly can cowl it with foil to scale back that. Alternatively, you can attempt baking absolutely and reheating particular person slices within the microwave.
Serving: 1 slice Energy: 372 Carbohydrates: 63.6 g Protein: 3.2 g Fats: 12.8 g Saturated Fats: 9.1 g Polyunsaturated Fats: 0.6 g Monounsaturated Fats: 0.4 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 174 mg Potassium: 241 mg Fiber: 6.6 g Sugar: 28.2 g Vitamin A: 16 IU Vitamin C: 9.9 mg Calcium: 33 mg Iron: 1.2 mg
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