Pie Party: Gluten-free Blackberry Pie

Have you heard? There is a world-wide pie party going on! This party started by Gluten-Free Girl and a few others was started as a way to mobilize people around the globe to get over their fear of pie and get into the kitchen.  If you’re on Twitter, check out the hashtag #pieparty to see all the awesome pies!

I admit, I am not a great pie maker.  But today, I think I made some pretty damn good pie.


Today I got over my fear of pie and got into the kitchen. I made a double-crust blackberry pie and it was good. Really good. The crust was flaky and buttery, the filling was flavorful, and the whole thing held together beautifully.  I have to admit, I’m pretty proud of my pie.

 

What I learned about pie baking today is that, unlike other baking that is more mechanical and scientific, pie baking is emotional.  Baking a pie is an organic process that requires patience and focus.  Your pie, like all of your food, reflects your emotions – and a happy baker makes a happy pie. Although the process is a bit fickle, it is so worth it. There are few things as great as taking a bite of pie and having that warm wave of nostalgia wash over you as you break through the flaky crust.  Really, there is nothing to be afraid of.

Instead of typing out a recipe for this pie – I will give you the ingredients that I used and direct you to the recipe I used for my pie.  It is by the Gluten-Free Girl and it is one of the most well-written pie recipes I have ever read.  Read through it a few times and then, get in the kitchen.

Gluten-free Blackberry Pie

Yields: 1 pie

See this recipe for step by step instructions

Crust:

125g sorghum flour

125g brown rice flour, make sure it is finely milled

100g tapioca starch, or cornstarch

2 sticks of butter, frozen in one inch cubes

pinch of kosher salt

Filling:

2 pints of blackberries, chopped if needed (I kept mine whole, the texture was fantastic)

1/2 cup sugar or more if you like a sweeter pie

1/2 cup gfree flour (I used sorghum)

1 tsp. freshly grated lemon zest

1 tsp. good quality vanilla

A few notes:

- Keep everything super cold – colder than you would for normal pie.

- Before you bake your pie, pop it in the fridge for 30 minutes.  This helps ensure that your butter melts properly to produce a super flaky crust

- Bake at 400F for 15 minutes then lower heat to 375F and bake for another 45 minutes.

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Comments: 9

  1. InTolerantChef July 6, 2011 at 10:31 pm Reply

    This certainly does look lovely! The bits of blackberry goodness just oozing out the side a little is so beautiful. Cooking is emotional, it is such a givng process from one person to another, and it always should be whether cooking for 1 or 100. Great job.

    • gabbysgfree July 6, 2011 at 11:04 pm Reply

      Thank you! The oozing fruit is my absolute favorite part of pie – it just looks so gorgeous. And you are absolutely correct – cooking is a form of giving a little piece of yourself to another person, which is what makes it so great. I’m glad you enjoyed the post!

  2. Jammin’ | Gabby's Gluten-Free July 7, 2011 at 11:25 am Reply

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  7. Denise November 14, 2012 at 11:10 am Reply

    I made a good pie using a ground nut crust and a few tablespoons of gluten free flour mix mixed with butter my pie was such a hit people liked it better than the other traditional pie. I will have to try this for my chicken pot pie recipe which I have been missing.

  8. Jessie August 8, 2013 at 8:08 pm Reply

    Can you convert the grams to oz.?

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