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When everybody says “Mmm!” and “Wow…” after each chunk, you already know it’s a winner! From the crust to the filling to the crumble topping, this vegan and gluten-free blended berry pie is perfection.
The crust is FLAKY and buttery (with out dairy) and the filling is completely candy and bursting with flavorful berries. Two phrases: completely scrumptious!
And with a scoop of ice cream? Put together to be transported to dessert bliss land. Oh yeah, and simply 8 elements required. Let’s make pie!
The best way to Make This Combined Berry Pie
This gluten-free pie social gathering begins with the crumble topping. Not solely is it method simpler than a typical pie crust prime, nevertheless it creates a perfect textural distinction.
Simply combine collectively sugar, salt, vanilla, and melted (vegan) butter, then add oats and a few of our gluten-free flour mix.
Subsequent, on to the berry filling. We love a mix of tart raspberries, candy blueberries, and tart-sweet blackberries. It’s finest to keep away from strawberries as a result of they add an excessive amount of liquid and stop thickening.
Cook dinner the berries with sugar for sweetness and non-obligatory lemon zest for taste dimension.
Then with a bit assist from our gluten-free flour mix, the berries change into thick and jammy.
Add the berry filling to a par-baked pie crust (store-bought or our NEW selfmade gluten-free crust). Then sprinkle with the crumble topping and bake!
After cooling totally to assist the filling set, this magnificence is able to slice and luxuriate in!
We hope you LOVE this blended berry pie! It’s:
Flaky
Buttery (with out dairy!)
Completely candy
Just a bit tart
Timeless
& SO scrumptious!
It’s a shocking dessert for the vacation desk or anytime you’re craving a berry-filled deal with. Take pleasure in it by itself or take it to the following degree with a scoop of vanilla ice cream or coconut whipped cream!
Extra Gluten-Free Pie Recipes
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Servings 12 (Slices)
CRUMBLE TOPPING
- 1/4 cup cane sugar* (natural for vegan-friendly)
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- 1/3 cup melted vegan butter (or dairy butter if not vegan/dairy-free)
- 1/2 cup rolled oats (licensed gluten-free as wanted)
- 3/4 cup Minimalist Baker Gluten-Free Flour Mix*
FILLING
- 8 cups frozen blended berries (we used 3 cups every of blueberries and blackberries, and a couple of cups of raspberries // keep away from utilizing strawberries*)
- 2/3 cup cane sugar* (natural for vegan-friendly)
- 1 tsp lemon zest (non-obligatory)
- 1/4 cup Minimalist Baker Gluten-Free Flour Mix*
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Preheat oven to 375 levels F (190 C), and set out a typical dimension (9-inch) pie pan. If making selfmade pie crust, put together it presently. Word: With each selfmade and store-bought crust, the crust must par-bake for 20 minutes earlier than including the filling in step 4.
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CRUMBLE TOPPING: Whereas the crust chills, make the crumble topping. In a medium mixing bowl, mix the cane sugar, salt, vanilla, and melted butter. Add the oats and blend till nicely mixed, then add the flour and blend till the topping is considerably crumbly and sticks collectively when pressed between your fingers. Put aside.
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FILLING: Add the berries to a medium saucepan over medium warmth. Stir regularly, till the berries start to launch a little bit of juice. Add the sugar and lemon zest and proceed cooking till very liquidy and simply barely effervescent, about 3-5 minutes. Sprinkle within the flour and stir repeatedly till the combination has thickened significantly and appears very thick and jammy, about 5-7 minutes longer. Flip off the warmth.
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As soon as the crust has completed par-baking, switch the berry filling to the crust. Add the crumble topping on prime of the berries by squeezing it collectively in your hand then “crumbling” it on prime. Cowl with foil and switch the pie again to the oven. Bake for quarter-hour, then uncover and bake for an additional quarter-hour to let the topping crisp up.
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Let cool utterly (not less than 2-3 hours) earlier than slicing and having fun with — this ensures the berry filling will agency up. After slicing, in the event you choose heat pie, particular person servings will be warmed in a 200 diploma F (90 C) oven or very briefly within the microwave. Serve with a scoop of vanilla ice cream or coconut whipped cream (non-obligatory) and luxuriate in!
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Leftovers hold in a cool room for 1-2 days, within the fridge for 3-4 days, or within the freezer for as much as 1 month.
*If not gluten-free, all-purpose flour ought to work nicely on this recipe, however we haven’t examined it.
*We examined this recipe with coconut sugar. It really works nicely within the topping, however we discovered that cane sugar is crucial for the filling to arrange appropriately.
*In our expertise, strawberries lend an excessive amount of moisture to the berry filling, and their closing texture is a bit soggy and unsightly in comparison with the opposite berries.
*Vitamin info is a tough estimate calculated with Miyoko’s vegan butter and with out non-obligatory elements.
*Prep/prepare dinner time doesn’t embody cooling.
*We haven’t examined freezing it, nevertheless it ought to work. We’d counsel freezing proper after meeting. Then when able to bake, set it close to the oven whereas the oven preheats and bake a bit longer (~10 minutes). The crust might get a bit extra browned, however you possibly can cowl it with foil to cut back that. Alternatively, you might strive baking totally and reheating particular person slices within the microwave.
Serving: 1 slice Energy: 372 Carbohydrates: 63.6 g Protein: 3.2 g Fats: 12.8 g Saturated Fats: 9.1 g Polyunsaturated Fats: 0.6 g Monounsaturated Fats: 0.4 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 174 mg Potassium: 241 mg Fiber: 6.6 g Sugar: 28.2 g Vitamin A: 16 IU Vitamin C: 9.9 mg Calcium: 33 mg Iron: 1.2 mg
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