When Drew and I were vacationing in the Pacific Northwest earlier this Summer, Drew had a piece of Marionberry Pie. It wasn’t gluten-free, but I had to try a bite and it was delicious. Once we got back home, I had to make a gluten free pie! We don’t have marionberries (a certain type of blackberry) in Louisiana, but we do have other blackberries and raspberries, so a homemade gluten-free blackberry/raspberry pie it was!

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This was actually the first fruit pie I’d ever made. Growing up, my family never really made/ate fruit pies, so I never had the desire to make one myself. Boy, has that changed. Homemade blackberry pie is now one of my favorite things ever and the perfect summer treat (served with some fresh homemade vanilla ice cream!). I’ve made three pies in the last month (even though it is 100 degrees in New Orleans and about that hot in our house). Not even kidding, about the pies or the heat.

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For the crust, I used my Gluten-Free Shortcrust Recipe that I shared a couple months ago. It works wonderfully as a pie crust!

Gluten-free Blackberry/Raspberry Pie

Ingredients:

For the crust: (make two batches of this if you want both a top and bottom crust)
– 1/2 cup brown rice flour
– 1/2 cup white rice flour
– 1/4 cup cornstarch
– 1 Tbsp turbinado sugar
– 1/8 tsp xanthan gum
– 1/8 tsp sea salt
– 6 Tbsp cold butter, cubed
– 1 small egg
– 2 Tbsp water

For the filling:
– 3 tablespoons butter
– about 24 oz fresh berries (I used a mixture of blackberries and raspberries)
– about 1/2 cup turbinado sugar
– 1 tsp vanilla
– 1 tsp lemon zest
– 1/2 tsp lemon juice
– 1/8 tsp cinnamon
– 1 Tbsp orange juice
– 1 Tbsp corn starch
***Note on the filling: I really just threw these ingredients together and didn’t do a lot of measuring, so feel free to add them in, taste, and add more of whatever else you think it needs. You can also make this with more berries, just up the measurements of the other ingredients a bit.

For serving:
– homemade vanilla ice cream (optional, but delicious!)

Directions for the Crust:

1. In food processor, mix dry ingredients (brown rice flour, white rice flour, cornstarch, sugar, xanthan gum, salt).
2. Add cubed butter and pulse until crumbly.
3. Add egg, mix until combined, then add water and mix until combined.
4. Remove dough from food processor, roll into a ball, and wrap in plastic wrap.
5. Refrigerate dough for 1 hour.
6. When ready to bake, roll out chilled dough between two sheets of wax paper. (You might need to dust the crust with a little brown rice flour while rolling if it is too sticky).
7. Transfer dough to bottom of pie pan.

Directions for the filling:

8. Melt butter in saucepan over medium/high heat.
9. Add berries and stir until they start to soften.
10. Add sugar, vanilla, lemon zest/juice, cinnamon, orange juice, and corn starch.
11. Stir until all dissolved and bubbly. (I also slightly mash up the berries a bit).
12. Taste and alter ingredients if necessary. You might need to add more sugar, depending on the sweetness of your berries (raspberries are usually sweeter and a little less tart than blackberries).

To Bake:

13. Pour fruit filling into prepared pie crust in pie pan.
14. Add second crust (if desired) over the top of filling.
15. Pinch crust edges together and slice a hole or two in the top. You can also spread a little melted butter over the top and sprinkle with sugar, if desired.
16. Bake at 350 degrees for about 40 minutes or until crust is golden brown.

Enjoy!

P.S. A side note that I’m adding here so that I don’t forget: When I published this post, my cousin Neva saw it and told me that my great-grandmother, Verba Pearl (my Papaw’s mom — “Grandma Wallace” as they called her), used to make the best Blackberry cobblers and Neva was happy to know that I was continuing that tradition. In Neva’s words, “We would finish eating lunch, and gobbling her cobbler, and LOVING it. So, she would stand up that minute and go to start making another for supper. She kept her flour poured out of the bag into one of her cabinet drawers. She would reach in and just grab out handfuls. She didn’t measure. Her crusts were perfect. I am sure she used lard. She usually made her blackberries into cobblers, with just the top crust. She was a good down-home cook. She cooked (and canned) despite the Southern Illinois summer temperatures.” I mentioned it to my dad and he said that he remembered her out in the middle of the woods in her dress wading through the weeds to pick wild blackberries. I never got to meet my great-grandmother, but I’m so happy to know that little tid-bit about her and to be continuing her tradition! 🙂

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  1. […] I just started working through the 52 Lists Project journal (which I’m really loving, by the way) and List 3 is “List the happiest moments of your life so far.” I had initially put this list off, because what a big question to answer. But last night as I was thinking about it, the first moments that came to mind were of my childhood in this magical creek. It was my favorite place on earth, one that I retreated to when I was stressed or just needed a bit of peace and calm. I waded through this creek with my little sisters, Kelsey and Jill, my childhood best friend Molly, and our neighbor Michelle. In the winter when it got cold and snowy and the top of the creek froze over, we would push each other down it in our sled. We had a “Tarzan vine” for swinging back and forth from one bank to the other and it was in these woods that we climbed lots of trees and made forts and played “house.” We dressed up in play clothes and played “Little House in the Big Woods” and drank water from the natural spring that fills this creek. Molly and I walked barefoot through it at all times of the year, even when it was cold outside and especially when it started to warm up and we probably should have been more scared of water moccasins. We even dared each other to skinny dip in the deepest part of it (which to my knowledge, she is the only one that ever followed through on. Sorry for outing you publicly, Mol. 😉 Looking back, I wish I’d had more of your bravery.). I fished for crawdads with my brother Blake there too. I’m a fifth generation Wallace to live on that land, so I even imagine my Papaw playing in this creek as a boy, or my great-grandmother out there in her dress and apron picking blackberries (see the bottom of this post). […]

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