Best 2 Gluten Free Blackberry Crumble Pie Recipes
Indulge in a delightful culinary journey with our delectable Gluten-Free Blackberry Crumble Pie, a symphony of flavors that cater to various dietary needs. This delectable treat is a harmonious blend of sweet and tangy blackberries, encased in a tender and flaky gluten-free crust, and topped with a golden brown crumble that adds a delightful crunch.
Dive into the world of gluten-free baking with our carefully curated collection of recipes, catering to a wide range of preferences. Discover the secrets to creating a pie crust that is both crisp and crumbly, ensuring a perfect foundation for your blackberry filling.
Let the vibrant blackberries take center stage as you explore variations of this classic dessert. From the traditional Blackberry Crumble Pie to the unique Blackberry Crumble Pie with a hint of almond, each recipe offers a unique twist on this beloved classic.
Explore the art of creating the perfect crumble topping, experimenting with different combinations of oats, flour, sugar, and butter to achieve the desired texture and flavor. Discover the secrets to achieving the perfect balance between the sweetness of the filling and the crunchiness of the topping.
Embark on a culinary adventure as you master the art of gluten-free baking, creating a dessert that is not only delicious but also caters to various dietary needs. With our detailed instructions and expert tips, you'll be able to create a stunning Gluten-Free Blackberry Crumble Pie that will impress your family and friends.
GLUTEN-FREE BLACKBERRY CRUMBLE PIE
We have an abundance of blackberries on our farm in July. I took an old Mennonite pie recipe, a crumble recipe and a gluten-free crust recipe and combined them to make this delicious seasonal dessert. If you're doing Weight Watchers, each piece of pie is 9 points.
Provided by AllergyGirl
Categories Pie
Time 1h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 430.8, Fat 16.4, SaturatedFat 8.8, Cholesterol 57.6, Sodium 156, Carbohydrate 67.9, Fiber 5.3, Sugar 34.2, Protein 5.1
BLACKBERRY CRUMBLE PIE
Steps:
- Preheat the oven to 350 degrees. For the Pie crust: In a food processor, combine the flour, salt and butter and pulse until the mixture resembles coarse crumbs. Add the water and pulse just until the dough begins to come together. Do not overprocess. Turn the dough onto a floured board and shape into a flat disc. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough to a 10-inch circle that is 1/8-inch thick. Place in a 9-inch pie dish and blind bake for 10 minutes. Remove from the oven and cool completely. For the filling: In a large bowl, gently mix together the blackberries, sugar, flour, lemon juice and ginger. Pour the mixture into the cooled pie shell. For the Crumble: In a bowl, mix together the flour, almonds, sugar and cardamom. Mix in the melted butter. Top the pie with the crumble and place in the oven and bake for 30 minutes, or until the crumb topping is golden brown. Remove from the oven and cool completely.
Tips:
- To make the crumble topping extra crispy, use cold butter and flour. You can also add a tablespoon of sugar for a sweeter topping.
- If you don't have a food processor, you can make the crumble topping by hand. Just use a pastry blender or two forks to work the butter into the flour until it resembles coarse crumbs.
- Fresh blackberries are best for this recipe, but you can also use frozen blackberries. If using frozen blackberries, thaw them completely before using.
- If you don't have a 9-inch pie plate, you can use a 10-inch pie plate. Just be sure to adjust the cooking time accordingly.
- This pie can be served warm or cold. If you're serving it warm, let it cool for at least 15 minutes before slicing.
Conclusion:
This gluten-free blackberry crumble pie is a delicious and easy-to-make dessert that's perfect for any occasion. The flaky crust, sweet and tart filling, and crispy crumble topping are all perfectly balanced. Plus, this pie is gluten-free, so everyone can enjoy it.
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