Gluten-Free Blackberry Crumble Pie

Recipe by AllergyGirl
READY IN: 1hr 25mins
YIELD: 1 pie




  • 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.