Gluten-Free Blackberry Crumble Pie

READY IN: 1hr 25mins
Recipe by AllergyGirl

We have an abundance of blackberries on our farm in July. I took an old Mennonite pie recipe, a crumble recipe and a gluten-free crust recipe and combined them to make this delicious seasonal dessert. If you're doing Weight Watchers, each piece of pie is 9 points.

Top Review by Helen B.

Made my best pie ever with this recipe. I had to add some ice water to the crust recipe to get a soft dough, but it's a great crust. There were no pecans to be found in the pantry, but walnuts worked well in a pinch.

Ingredients Nutrition

Directions

  1. Preheat oven to 425.
  2. Mix together gluten-free all purpose flour, sweet sorghum flour, sugar and salt.
  3. Cut the butter into chunks and, using your finger tips, work the butter into the dry ingredients to form a coarse meal.
  4. Make a well. Break the egg into the well.
  5. Add vinegar and use a fork to stir from the center, working the flour into the egg to form a soft dough.
  6. Roll out the dough between two sheets of wax or parchment paper. Roll it to about 10-12 inches in diameter and then stick it in the freezer for 10-15 minutes, this will allow the dough to be hard enough to not stick to the paper when you need to peel it off.
  7. Peel off the paper, and put the pie dough into a pie pan, fluting the edges. Set aside.
  8. Combing the ingredients for the filling in a large bowl, pour into uncooked pie crust.
  9. Mix together ingredients for the crumble. Sprinkle crumb topping on top of the blackberry combination.
  10. Bake in preheated oven at 425 for 10 minutes.
  11. Reduce heat to 350 and continue baking for 25-30 minutes.

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