Hey peeps,
So over the weekend, Sven and I made a gluten-free berry pie which we took to game night with friends. If I’m being honest, he did most of the work and sort of improved the recipe – I’ll try to remember everything which went into it from memory though:
Preheat oven to 350 degrees
Crust:
1 cup sweet rice flour
1/2 cup shredded coconut flakes (unsweetened)
1/2 stick butter (chilled and sliced thin)
1/4 cup brown sugar
1 egg
1 tsp vanilla extract
– mix everything together with your hands
– press into bottom of pie form
– bake until golden
While that’s in the oven, you can make the filling
Filling:
3/4 cup frozen strawberries
3/4 cup frozen raspberries
1/4 cup brown sugar
1 tsp vanilla extract
****** mix separate
1/4 cup corn starch mixed
1/4 cup warm water
– place berries, sugar, and vanilla in small pot
– heat on stove-top, mashing berries as they unfreeze
– slowly add corn starch and water mixture
– heat until thickened
– pour your filling into your baked crust
Topping:
1 cup frozen blueberries and blackberries
1/4 cup coconut chips (unsweetened)
– cover your pie with toppings
– allow to cool on rack
FIN! Bon Appétit
Just so you know, all of these measurements are total guesses 🙂 I think that they are more or less close to what we did, but since we didn’t use a recipe, there’s no way to know for sure, haha! We’re going to my parents tomorrow for the holiday and plan to make another gluten free pie since my mom and sister don’t eat wheat – I’ll try to actually take notes of what/how much we use. It’s going to be really fun because this will be Sven’s first Thanksgiving experience!
XOXO
RG
