Wheat And Dairy Free Blackberry Pie Food

GLUTEN FREE MIXED BERRY PIE

Steps:

• Preheat the oven to 425º F.
• Add your dry pie crust ingredients to a bowl. Whisk to blend them. Add in your cold butter and use a pastry blender to cut the butter into the dough. You can also use a food processor to do this, but be careful if you use it to not over grind in your butter. You want your mixture to resemble crumbs.
• Pour in the wet ingredients and mix to form a dough. I know it is messy, but I do this step by hand to really mix it in. Mixing with a spoon can be misleading because the dough looks dry. Mixing with your hands incorporates the moisture better.
• Place half of the dough on a piece of wax paper dusted with a little gluten free flour. Cover with another piece of wax paper and roll to 1/4 inch thickness.
• Remove the top piece of wax paper and place the dough side down over a greased pie tin. Peel off the remaining wax paper.
• Press the dough into the pie tin and using fingers on both hands, pinch the dough around the edges.
• Add your washed berries to a large bowl. Be sure to pat them dry gently to remove extra moisture.
• In a small bowl, add the sugar and tapioca starch. Mix well.
• Pour the sugar starch mix over the fruit and mix well to coat all of the berries. Sprinkle the lemon juice over the fruit and mix.
• Gently pour the fruit into the bottom crust. Spread it out so that it is evenly placed.
• Roll out the remaining pie crust dough on wax paper. Roll to 1/4 inch thickness. From here you can place it over your pie completely, or, use cookie cutters to cut out shapes in the dough.
• If you are using the crust whole, be sure to poke a few holes in the top of the crust for steam to vent out. If you are using shapes as I did, you can choose how much of your pie to cover.
• Brush egg wash over the top of the pie crust.
• Cover the pie with foil and bake the pie for 10 minutes at 425º F. Reduce the baking temperature to 375º F, remove the foil, and bake for 35 additional minutes.

GLUTEN-FREE BLACKBERRY CRUMBLE PIE

Steps:

• 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.

WHEAT AND DAIRY-FREE BLACKBERRY PIE

Steps:

• Beat 1/2 cup margarine, 1 1/2 cups potato flour, ice water, and salt together in a bowl with an electric mixer until mixture is large crumbs. Form into a ball of dough; chill in refrigerator for 1 hour.
• Stir blackberries, sugar, 1/3 cup potato flour, and lime juice together in a bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Separate dough into two equal halves. Roll each half with a rolling pin to 12 inches in diameter. Press one crust in a 9-inch pie pan. Scoop blackberry filling into the prepared pan. Drizzle 3 tablespoons margarine over blackberry filling.
• Lightly press the other pie crust on top of the blackberry filling and seal the edges to the bottom layer's edges. Brush top crust with remaining 1 tablespoon melted margarine. Cut 2 or 3 slits in the top crust to allow steam to escape during baking.
• Bake pie in the preheated oven until crust is golden brown and blackberries are bubbling, about 40 minutes.