Summer Pies

Blackberry Crisp Pie

Of all the joys that late summer brings, one of our all time favorites is fresh fruit pies and tarts. This is the time for sweet peach pies, succulent strawberry pies, blackberry, blueberry, raspberry and exciting berry combination pies.

In our gluten-free universe, tackling the pie season is a little more difficult due to the challenges of making a perfect gluten-free crust that will hold all those scrumptious berries and fruit. Is it possible to create a gluten-free crust that is flaky and one that will hold together while working with it? Yes, it is.

Fresh Strawberry Pie

After much experimentation, we’ve found that mixes available on the market that produce great gluten-free pie crusts. We use the Gluten Free Pantry’s ‘Perfect Pie Crust’ mix. Though easy to prepare, this mix makes a dough that is sometimes a little sticky. Gluten-free pie dough is similar to wheat pie dough in that you must work with the dough to get it just right. If it’s too wet, add a little gluten-free flour, if it’s too dry, add a few drops of water.

We’ve found that even if your dough when rolled out does not transfer to the pie dish in one piece, you can piece it together by pressing it into the dish and shaping it with your fingers. The baked crust will turn out the same either way. The chilled dough can be formed into pie pans or small or large tart pans.

For fruit pies, the crust is baked before the fruit mixture is added and then baked again.

Try these truly wonderful fruit pie recipes:

Fresh Strawberry Pie

Blackberry Crisp Pie

Peach Pie

Blackberry Sour Cream Pie

– Glutenfreeda