Gluten Free Patriotic Berry Pie

The perfect holiday dessert for 4th of July or Memorial Day is this Gluten Free Patriotic Berry Pie. Filled with delicious berries and topped with whipped cream. And the fact that it’s gluten free makes it all the better. The red, white, and blue colors make it the perfect addition for your patriotic party! 

Gluten Free Patriotic Berry Pie

Yields: 6 Servings

Ingredients for Crust

1 ¼ cup gluten free flour blend
1 tablespoon sugar
½ teaspoon xanthan gum (omit if your flour blend contains it)
¼ salt
½ cup unsalted butter, cold and diced
1 egg
3 tablespoons cold water
¼ teaspoon apple cider vinegar

Ingredients for Pie Filling

cups strawberries
2 cups blueberries
¾ cup sugar
3 tablespoons cornstarch
½ cup water

Ingredients for Whipped Cream

1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla

Directions

In a food processor, add flour, sugar, xanthan gum and salt. Pulse to combine. Add cold diced butter into food processor and pulse until the mixture resembles coarse crumbs.

In a small bowl, add egg, cold water and apple cider vinegar. Use a fork to beat the egg and mix together. Pour the egg mixture into a food processor and pulse a few more times until the dough is just moistened.

Transfer the pie dough to a glass bowl and use clean hands to shape it into a ball, slightly flattened. Cover the bowl with a plastic wrap and place it in the fridge to chill for at least 1 hour.
While the dough is chilling, add 1 cup of the strawberries to the food processor and puree. You may also use a fork to mash it thoroughly.

In a medium saucepan, whisk together sugar, cornstarch, water and strawberry puree. Bring to a boil over medium heat, stirring constantly. Cook for an 3 additional minutes, until the strawberry mixture begins to thicken and turn translucent. Set aside and let cool to room temperature.
Remove chilled pie dough from refrigerator and place on counter for about 15 minutes. Transfer pie dough to a lightly floured piece of parchment paper. Sprinkle a little flour on top of the dough and add an additional piece of parchment paper on top. Roll out the dough with a rolling pin into a 12 inch circle.
Transfer the dough to an ungreased pie pan and press it into place – flattening the crust against the bottom and sides as well as touching up any cracks. Trim off any excess crust and crimp or flute the edges.

Cover the pie shell with a double layer of aluminum foil (including the edges) to prevent it from burning. Fill the pie with pie weights and blind bake at 375 degrees for about 25-28 minutes.

Remove the pie weights and the foil and continue to bake until the crust comes to a golden brown color for about an additional 10 minutes. Remove from the oven and allow the crust to cool for a minimum of 1 hour before adding the filling.
While the crust cools, hull strawberries and slice in halves or fourths depending on the size and place it in a large bowl with the fresh blueberries.

Add the prepared strawberry glaze and carefully fold with a spatula until the berries are evenly coated. Fill the cooled pie crust with the berry filling, being sure to turn any cut sides to face down. Chill in the fridge for 2 hours until the pie has set.
Place heavy whipping cream, powdered sugar and vanilla in an electric mixer. Start mixing on low speed and then high speed until the cream is smooth, thick and has doubled in volume. Add the whipped cream to a piping bag fitted with a large star pastry tip and pipe onto pie. (Note: fresh whipped cream is best used within 5 hours).

Store pie and whipped cream in the fridge until ready to serve.

Recipe

Gluten Free Patriotic Berry Pie

EverydayShortcuts.com

4 from 1 vote

Print Recipe

Course Desserts

Servings 6 Servings

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

Ingredients for Crust

• 1 ¼ cup gluten free flour blend
• 1 tablespoon sugar
• ½ teaspoon xanthan gum omit if your flour blend contains it
• ¼ salt
• ½ cup unsalted butter cold and diced
• 1 egg
• 3 tablespoons cold water
• ¼ teaspoon apple cider vinegar

Ingredients for Pie Filling

• cups strawberries
• 2 cups blueberries
• ¾ cup sugar
• 3 tablespoons cornstarch
• ½ cup water

Ingredients for Whipped Cream

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla

Instructions

 

• In a food processor, add flour, sugar, xanthan gum and salt. Pulse to combine. Add cold diced butter into food processor and pulse until mixture resembles coarse crumbs.
• In a small bowl, add egg, cold water and apple cider vinegar. Use a fork to beat the egg and mix. Pour egg mixture into food processor and pulse a few more times until dough is just moistened.
• Transfer the pie dough to a glass bowl and use clean hands to shape it into a ball, slightly flattened. Cover the bowl with plastic wrap and place in the fridge to chill for at least 1 hour.
• While dough is chilling, add 1 cup of the strawberries to a food processor and puree. You may also use a fork to mash thoroughly.
• In a medium saucepan, whisk together sugar, cornstarch, water and strawberry puree. Bring to a boil over medium heat, stirring constantly. Cook for 3 additional minutes, until the strawberry mixture begins to thicken and turn translucent. Set aside and let cool to room temperature.
• Remove chilled pie dough from refrigerator and place on counter for about 15 minutes. Transfer pie dough to a lightly floured piece of parchment paper. Sprinkle a little flour on top of the dough and add an additional piece of parchment paper on top. Roll out the dough with a rolling pin into a 12 inch circle. Transfer the dough to an ungreased pie pan and press into place - flattening the crust against bottom and sides as well as touching up any cracks. Trim off any excess crust and crimp or flute the edges.
• Cover the pie shell with a double layer of aluminum foil (including the edges) to prevent burning. Fill the pie with pie weights and blind bake at 375 degrees for about 25-28 minutes. Remove the pie weights and the foil and continue to bake until the crust is a golden brown, about an additional 10 minutes. Remove from oven and allow crust to cool for a minimum of 1 hour before filling.
• While the crust cools, hull strawberries and slice in halves or fourths depending on size and place in a large bowl with the fresh blueberries. Add the prepared strawberry glaze and carefully fold with a spatula until the berries are evenly coated. Fill the cooled pie crust with the berry filling, being sure to turn any cut sides to face down. Chill in the fridge for 2 hours until set.
• Place heavy whipping cream, powdered sugar and vanilla in an electric mixer. Start mixing on low and then turn setting to high until cream is smooth, thick and doubled in volume. Add whipped cream to a piping bag fitted with a large star pastry tip and pipe onto pie. (Note: fresh whipped cream is best used within 5 hours).
• Store pie and whipped cream in the fridge until ready to serve.

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

Tried this recipe?Let us know how it was!