Sometimes you’re rushed, sometimes your dough is ‘fussy’ and sometimes you just cut yourself a little slack and let that fluted edge be less than perfect. There’s nothing better than serving a slice of warm blackberry pie with a scoop of ice cream. Will definitely make again! The only thing that makes it better is serving a warm piece of pie with a scoop of ice cream. ★☆ 2. Stir with a fork and set aside. Then, a whole lotta cold butter is rubbed into the dry ingredients until you get a mix of small pea-sized and larger thumb-sized butter pieces. We celebrated 3.14 with one of our favorite desserts, Apple-Blackberry Pie! Thank you for this blog and sharing your recipe. Yes, you can freeze the crust. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars. My experience has been that the pie crust will hold up well for a day in the fridge. Place each half on a piece of parchment paper and press into a 6-inch disk (about 1 inch thick). I cannot have any starch. Get an 8-inch round pie dish ready to have on hand. Or where does the dough for the strips come from? First Name Two questions: The rosemary pie crust is pure flaky, buttery perfection, and the […], Combine everyone’s favourite winter drink with the wonder that are pop tarts – and you get these EPIC hot chocolate pop tarts! The edges will start browning quicker – when they are a dark golden brown colour, cover them with aluminium foil. Sorry this didn’t turn out for you! To a small bowl, add ground flaxseed and 6 Tbsp. ), (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum), (200 g) cold unsalted butter, cut into ~1/2 inch cubes, (if you're using frozen blackberries, make sure to thaw and drain them first), egg, lightly whisked (or 3 tbsp of dairy or non-dairy milk for an egg-free option), white sugar – for sprinkling before baking. Transfer the rolled out pie dough into the pie dish, and shape it so that it's snug against the pie dish sides. I’m not kidding. A few tablespoons of cold water bring the pie dough together. Gently mix to coat all of the berries. It’s […], This gluten free zucchini galette is almost too good for words. *swoon*. Especially is the pie has the most perfect buttery, flaky (gluten free) pie crust and a juicy blackberry filling packed full of flavour. I used fresh berries for this pie though you could certainly use frozen berries in a pinch. Dough should come together into a smooth ball with just a little bit of pressing and gentle kneading. The dough at the end should be slightly more damp/wet than typical pie crust because gluten free flour tends to absorb more moisture during baking, so we want to counteract that. It’s going to be awesome either way. I’m so envious of your berry haul. Thoughts? I made modifications- pork lard instead of leaf lard and palm lard instead of butter. Sift together the gluten free flour, coconut flour, xanthan gum, salt and sugar. Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. Palm shortening will also work, if you prefer. The gluten free blackberry pie keeps well covered in cling film (or in a closed container) in a cool dry place for about 3 days. Community and conversation shared by a group is deeply nourishing and connects us on a higher level. The pie is worth waiting for. Add chilled butter, lard or shortening and using a pastry blender or fork, cut the fat into the dry ingredients until the mixture resembles coarse crumbs. Filling did not reduce properly. But with butter, we LOVE this recipe, it’s a family favorite! All ripe and juicy and shiny – little gems gleaming in the sunshine, just begging to be made into a delicious blackberry pie. The second time I went out and bought all the right ingredients and followed the directions for the crust pretty well to the tee and it was a terrible tough texture. I was wondering if I could use an egg rather than the Flaxseed “egg”? Thank you. We'll assume you're ok with this, but you can opt-out if you wish. Oh, baby. It is mandatory to procure user consent prior to running these cookies on your website. The love of my lard life is produced from pastured-raised pigs on small farms. Thank you! water. For this pie crust I used a combination of unsalted grass-fed butter and leaf lard. Stir well to combined. Divide the pie dough into two halves, and shape each half into a disc (if needed, knead it slightly – but don't overwork it! I’d love to hear what your hubby thinks of his first Paleo berry pie. Also, I, too would like to use an egg. I know, it’s so good. When we invite others to gather around our table and partake in a meal we are offering so much more than just food. This website uses cookies to improve your experience while you navigate through the website. Golden flaxmeal (ground flax seed) stands in for the eggs here and does a great job of holding it all together. I’d love to hear what changes you make as I’d love to take another stab at it with those modifications because I certainly don’t want my grain-free pie crust to be a leathery disappointment. Of course, adding a pinch or two of maple sugar to the dough also accomplishes the same thing so by all means, go hog-wild and use just lard in your crust. Hungry for More? (Or eat it warm, with a scoop of ice cream on top – YUM! Thank you for great recipe! Those berries. Email Address Food really is love in its most basic and primal ways. Well, the berry part was great! It doesn’t get much better than this. I’ve wanted to make a gluten free pie for years but was always too intimidated. I have a love-hate relationship with pies. So you are supposed to have enough crust from the “overflow” on the pan to make 8 strips? Sign up to get your FREE recipe ebook + weekly newsletter! Pour over berries and gently mix to combine. But it’s also a traditional fat, meaning one that’s stood the test of time and made the old-fashioned way through heat rendering – not chemical extraction.