Deep Dish Berry Pie {traditional and gluten free recipes}

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Deep Dish Berry Pie {traditional and gluten free recipes}

Flaky, buttery pie crust tops a pile of fresh berries in this easy dessert; a little time in the oven and everything is transformed. This simple berry pie is a great way to highlight fruits as they come into season.

If you are lucky enough to have last year’s berries tucked in the freezer, this is an easy dessert year-round. Topped with whipped cream, ice cream, or simply eaten warm straight from the pan, any way you serve it, this is a treat.

The pie works beautifully with blueberries and blackberries both, and please don’t stress over the lattice crust. If I can roll out a crust and top this pie in about 5 minutes, so can you!

I’m almost always in favor of calling things “rustic,” making a very easy (and usually messy) crust works for me. Obviously, “pastry maker extraordinaire” has never been my goal.

For true inspiration, check out my friend Kirsten’s post with gorgeous step-by-step photos for making a perfect lattice pie crust!

This pie is one of the recipes I made with my sister, Jenny, last month. It’s so much fun having someone else’s hands to photograph! Thanks again for playing in the kitchen with me, sis. Here’s hoping that one day we’ll be lucky enough to live in the same city once again.

 

Deep Dish Berry Pie {traditional and gluten free recipes} with an EASY lattice crust that only takes minutes to make!

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Deep Dish Berry Pie {traditional and gluten free recipes}

5 from 3 votes
Recipe lightly adapted from Sunset Magazine
Pin Print Review
Servings: 8 servings

Ingredients 

  • Filling Ingredients:
  • 4 cups fresh or frozen blackberries or blueberries
  • 1 tablespoon fresh lemon juice
  • 1/3 cup brown rice or all purpose flour
  • 1/4 teaspoon kosher salt
  • 3/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • Pie Crust Ingredients: gluten free pie crust recipe here
  • 3/4 cup all purpose flour
  • 1/4 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1/2 cup cold butter cut into 1/2" cubes
  • 3 tablespoons very cold water

Instructions

  • In a food processor fitted with a metal blade, combine all of the pie crust ingredients EXCEPT the water. Pulse until the mixture resembles course cornmeal. Add the water and pulse a few more times, until the dough just barely comes together. Shape the dough into a small flat disk and wrap in plastic wrap. Chill at least 30 minutes.
  • Preheat oven to 450 degrees. Combine all of the filling ingredients in a deep pie plate or 9" round baking pan and toss lightly to coat thoroughly. Unwrap the chilled dough and roll out on a lightly floured surface, to about 1/8" thickness. Cut the dough into 1/2" strips and arrange over the berries in a simple lattice pattern. (See above for directions.)
  • Bake 15 minutes at 450 degrees, reduce the heat to 350 degrees and bake until top is golden brown, about 45 minutes. Serve warm with ice cream or whipped cream. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jeannie says

    Hi. I do not see the gluten free option on your pie crust recipe. I’m searching for a really good gf recipe as I have always loved making my own regular crust. Now I need to adapt to GF Could you pass yours on? Thank you. Love your gf baking recipes.