Makes one 9-inch pie. Difficulty
For the crust: 1 package Gluten-Free Pantry’s Perfect Pie Crust mix 1/4 teaspoon baking powder 2 Tablespoons sugar 2-1/2 sticks cold unsalted butter (20 Tablespoons), cut into pieces 2 eggs, beaten 2 Tablespoons cold water 3 teaspoons cider vinegar
For the filling: 1 large egg, lightly beaten 3/4 cup sugar 6 Tablespoons unsalted butter, melted 1/2 cup cream 1/4 cup gf flour 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1 pound fresh strawberries, sliced 4 ounce fresh blueberries, picked over and rinsed
Combine pie crust mix, baking powder and sugar. Cut in butter until pieces resemble large peas.
Combine egg, water and vinegar. Add to dry ingedients. Form dough into two equal size balls. Wrap each ball in wax paper and chill for at least 1 hour. (You can freeze one of the balls for later use - this recipe only requires 1/2 the dough (1 ball)).
Preheat oven to 400°F.
Between layers of wax paper, roll dough out into a 12-inch circle. Peel off top layer of wax paper, invert and place into pie pan. Carefully peel of top wax paper - you may need to piece in some of the dough if it rips. Fold under excess dough on outer lip of pan and using your thumb and forefinger flute outside edge of dough. Poke holes with a fork in bottom of dough. Bake pie crust for 10-15 minutes or until crust is lightly browned. Remove from oven and let cool on a cooling rack. (Keep oven on.)
Meanwhile, prepare filling. In a bowl, whisk together egg, sugar, melted butter, cream, gf flour, vanilla extract and salt. When pie crust is cool, distribute sliced strawberries and blueberries evenly around bottom of pie crust shell. Pour egg mixture over berries.
Bake at 400°F for 10 minutes. Reduce oven temperature to 300°F and bake until custard is lightly browned and center appears firmly set when pan is shaken, about 45 minutes longer. (Check crust halfway through baking process, if it starts to get too dark, cover edges with aluminum foil.)
Remove pie from oven and let cool completely on a cooling rack. Slice and serve.
We used The Gluten-Free Pantry’s Perfect Pie Crust mix for the pie crust in this recipe and the Gluten-Free Pantry’s Country French Bread mix flour for the gf flour in the filling(www.glutenfree.com).