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.
- 1 cup bob's red mill gluten-free all purpose baking flour
- 2 tablespoons sweet white sorghum flour
- 2 teaspoons sugar
- 1⁄4 teaspoon salt
- 6 tablespoons cold unsalted butter
- 1 egg
- 1 tablespoon cider vinegar
- 4 cups blackberries
- 1⁄2 cup sugar
- 3 tablespoons quick-cooking tapioca
- 1 cup brown rice flour
- 1⁄2 cup sugar
- 3 tablespoons butter (melted)
- 1 tablespoon oil
- 1⁄2 cup chopped pecans (optional)
Directions See How It's Made
- Preheat oven to 425.
- Mix together gluten-free all purpose flour, sweet sorghum flour, sugar and salt.
- Cut the butter into chunks and, using your finger tips, work the butter into the dry ingredients to form a coarse meal.
- Make a well. Break the egg into the well.
- Add vinegar and use a fork to stir from the center, working the flour into the egg to form a soft dough.
- 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.
- Peel off the paper, and put the pie dough into a pie pan, fluting the edges. Set aside.
- Combing the ingredients for the filling in a large bowl, pour into uncooked pie crust.
- Mix together ingredients for the crumble. Sprinkle crumb topping on top of the blackberry combination.
- Bake in preheated oven at 425 for 10 minutes.
- Reduce heat to 350 and continue baking for 25-30 minutes.