Gluten Free* Triple Berry Pie Recipe

Pie Crust :

• Place flour blend, sugar and salt in a food processor.
• Process for 10 seconds.
• Add cubed shortening and pulse until combined.
• With motor running add cold water and vinegar.
• Process until dough comes together.
• Divide dough in two balls, one ball slightly larger than the other.
• Flatten balls into ½” (1 cm) thick round disks.
• Wrap dough in plastic wrap. Chill for 30 minutes.
• Preheat oven to 425°F (220°C).
• Roll larger piece of dough from centre outward with steady pressure between 2 pieces of parchment paper into a circle 2” (5 cm) wider than 9” (23 cm) pie plate.
• Carefully remove top piece of parchment paper.

Pie Crust :

• Invert dough on the parchment paper into the pie plate.
• Keep parchment paper on to press dough into pie plate.
• Gently remove.
• Patch any tears.
• Roll out remaining disk and set aside.

Filling :

• Combine berries, sugar, cornstarch and lemon zest in a large bowl.
• Place mixture in pastry lined pie plate.
• Gently invert second disk on top of filling.
• Trim edges of dough.
• Press edges together to seal and flute as desired.
• Cut slits in top crust or prick with fork to vent steam.

Topping :

• Brush top of pie with beaten egg and sprinkle with sugar.
• Bake in preheated oven for 10 minutes.
• Lower oven to 350°F (180°C).
• Continue baking for 55 to 60 minutes until crust is golden brown.
• Cool on wire cooling rack.
• *Ensure all ingredients are gluten free by referencing ingredient labels as products may vary.
• If uncertain, contact the ingredient manufacturer.