5 from 1 vote
Deep Dish Berry Pie {traditional and gluten free recipes}
Recipe lightly adapted from Sunset Magazine
Servings: 8 servings
  • 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
  1. 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.
  2. 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 aboveĀ for directions.)
  3. 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!