There’s nothing better than serving a slice of warm blackberry pie with a scoop of ice cream. Especially is the pie has the most perfect buttery, flaky (gluten free) pie crust and a juicy blackberry filling packed full of flavour.
There are blackberries growing at the bottom of our garden. All ripe and juicy and shiny – little gems gleaming in the sunshine, just begging to be made into a delicious blackberry pie.
I have a love-hate relationship with pies. I love eating them (obviously, who in their right mind doesn’t?!) and I like making them… in theory.
In practice, pie making always brings with it a storm of swearing and utter exasperation. The dough starts tearing, the lattice is all wonky and don’t even get me started on the horror that is crimping the edges.
But pies are forgiving. Pie dough can be patched up, a wonky lattice ends up looking charming (or so I try to convince myself) and I live in the hope that one day, I will figure out the mystery that is the perfect crimped edge. Until then, my pies remain “rustic”… but more importantly – delicious.
And that’s the only bit that really matters, isn’t it?
Before we get to the bits and bobs of making this wonderful pie – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
THE GLUTEN FREE PIE CRUST
This gorgeous blackberry pie starts with the perfect gluten free pie crust. Flaky, buttery and crisp round the edges, the pie crust puffs up slightly during baking and comes out of the oven all golden brown and tempting.
Just look at it!!!
Making it is simple: gluten free flour, coconut flour (for the extra crispness), xanthan gum, sugar and a pinch of salt are mixed together. 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.
It’s the bigger pieces that ensure that the pie crust is intensely flaky. I know it may feel scary leaving those big butter pieces in your dough – but trust me. They pave the road to pie crust perfection.
A few tablespoons of cold water bring the pie dough together. It’s as easy as pie. (Yes, pun intended. I’m sorry.)
And then, into the fridge it goes to chill for an hour or two.
THE BLACKBERRY PIE FILLING
If making the pie crust is easy, making the filling is stupid-easy. All you do is mix together the blackberries with some sugar, cornstarch, lemon zest and lemon juice.
No fuss, no complicated procedure. Just mix it all up and let the ingredients work their flavour-magic. (It’s a thing.)
ASSEMBLING THE BLACKBERRY PIE
Now, we have all the elements ready: the pie dough is chilled and the pie filling is tempting you to start eating it with a spoon. (Exercise that willpower and resist. The pie is worth waiting for. Promise.)
We’ll roll out half the pie dough for the bottom and the other half will be used for the lattice. Leave a bit of pie dough hanging over the edge – we’ll (attempt to) crimp that later.
Spoon in the filling. Lick the spoon. And the bowl. I know, it’s so good.
Then, we’ll make the lattice. Or, you can be lazy and just cover the whole thing up with a pie crust lid. That works too. It’s your pie – feel free to complicate as much or as little as you want.
The same goes for crimping: I made an effort (please don’t judge), but you could just cut off the excess dough at the sides and make a pretty pattern with a fork round the edges. (Probably better for your nerves… and your self-esteem.)
Then, it needs to go into the freezer for 15 – 30 minutes. This sets the butter and ensures that the pie doesn’t do crazy things in the oven. Like drip butter all over, or collapse round the edges and destroy our crimping “masterpiece”.
Just before it goes into the oven, give it a quick egg wash and a sprinkling of sugar – to make it ever prettier and mouthwatering. It doesn’t get much better than this.
AFTER BAKING: IT’S BLACKBERRY PIE-FECTION!
This might be the best pie I’ve ever tasted. The blackberry filling is juicy and full of flavour, and the pie crust is sheer flaky perfection.
The only thing that makes it better is serving a warm piece of pie with a scoop of ice cream. *swoon*
You know you want it. You know you need it. So turn on that oven and get baking!
If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Blackberry Pie (Gluten Free)
For gluten free pie crust:
- 1 cup cold water
- 2 tbsp apple cider vinegar
- 2 cups (250 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
- 1/2 cup (50 g) coconut flour
- 1 tsp xanthan gum
- pinch of salt
- 2 tbsp (25 g) white sugar
- 1 3/4 sticks (200 g) cold unsalted butter, cut into ~1/2 inch cubes
For blackberry filling:
- 2 1/2 cups (300 g) fresh blackberries (if you're using frozen blackberries, make sure to thaw and drain them first)
- 1/2 cup (100 g) white sugar
- 2 1/2 tbsp (20 g) cornstarch
- 2 tbsp lemon juice
- zest of 1 lemon
You will also need:
- 1 egg, lightly whisked (or 3 tbsp of dairy or non-dairy milk for an egg-free option) for egg wash
- 1 tbsp white sugar – for sprinkling before baking
For gluten free pie crust:
- In a cup, mix together cold water and apple cider vinegar, and place them into the freezer until needed.
- Sift together the gluten free flour, coconut flour, xanthan gum, salt and sugar.
- Add the butter and toss it in the flour until all butter pieces are covered with it.
- Using your hands, pinch together the butter pieces and flour until you get a mix of fine pea-sized pieces and larger thumb-sized pieces.
- Add the ice cold water-vinegar mixture, 2 tbsp at a time, and mix the pie dough with a fork until it comes together. You will need 14 – 16 tbsp of water. 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.
- Divide the pie dough into two halves, and shape each half into a disc (if needed, knead it slightly – but don't overwork it!), wrap it into cling film and refrigerate for at least 1 hour.
For blackberry filling:
- Mix all blackberry filling ingredients together until evenly distributed.
- Set aside until needed.
Assembling the blackberry pie:
- Get an 8-inch round pie dish ready to have on hand.
- Remove one pie dough disc from the fridge and roll it out into a roughly circular shape about 3 mm thick. The pie dough circle should be at least 2 1/2 - 3 inches larger than the pie dish.
- Transfer the rolled out pie dough into the pie dish, and shape it so that it's snug against the pie dish sides. Leave a bit of pie dough hanging over the edge – this will be used for crimping later.
- Transfer the blackberry filling into the pie dish and smooth it out.
- Roll out the other pie dough disc and use it to form a lattice or a pie crust lid on top of the filling.
- Crimp the edges, or (alternatively) cut away the excess pie dough and decorate the edges with a fork.
- Freeze the prepared pie for 15 to 30 minutes. This sets the butter and ensures that the pie keeps its shape in the oven.
- While the pie is freezing, pre-heat the oven to 390 ºF (200 ºC) with a baking sheet inside.
- Just before baking, brush the pie crust lattice or lid with the egg wash and sprinkle with sugar.
- Bake the pie in the pre-heated oven at 390 ºF (200 ºC) for 20 minutes and then reduce the oven temperature to 355 ºF (180 ºC) and bake for a further 30 minutes, or until golden on top. The edges will start browning quicker – when they are a dark golden brown colour, cover them with aluminium foil. (Take a square of aluminium foil that is slightly larger than the pie dish diameter and cut a circle with a diameter that is ~3/4 that of the pie dish).
- Allow to cool and enjoy! (Or eat it warm, with a scoop of ice cream on top – YUM!)
- 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.