Triple Berry Pie with Gluten Free Crust

This homemade triple berry pie is perfect for summer and bursting with sweet and tart flavors all while being gluten free and dairy free. Made with strawberries, blackberries and raspberries for the ultimate summer dessert.

This post is sponsored in partnership with Edward and Sons and as always, all opinions expressed are my own. Thank you for continuing to support the brands that make Peanut Butter Plus Chocolate possible.

Triple Berry Pie is Gluten Free & Dairy Free

What sets this pie apart from all other berry pies is it’s beautiful, soft and flaky pie crust and guess what? It’s totally gluten free and dairy free!

The trick to getting the perfect gluten free pie crust is using quality gluten free ingredients and lots of butter…dairy free butter in this case. 😉

I used Edward and Sons Let’s Do Organic Tapioca Starch (flour) along with a blend of my favorite gluten free all purpose baking flour to make the ultimate tender and flaky crust.

• How long does it take? It takes about 20-30 minutes of hands of time, depending how versed you are with pie crusts 🙂
• How long will the pie stay good for? I kept mine in the refrigerator for 4 days!
• Can I use coconut sugar instead of white cane sugar? Absolutely!

how to make this pie gluten free

Don’t let this beautiful pie crust intimidate you! It’s so easy as long as you have the right ingredients and know a few tricks! 😉

1. Place the dry dough ingredients into a food processor and pulse just until combined. Add in the cold cubed butter, eggs and maple syrup and pulse 4-5 times and the ingredients are loosely combined.
2. Add in the water a couple tablespoons at a time and pulse just until the dough comes together. Some parts of the dough might still look dry and that’s okay. Remove the dough from the processor and kneed it 3-4 times until it comes together. Separate the dough into two evenly sized pieces.
3. Roll the dough out on a flat surface dusted with tapioca starch or gluten free baking flour. It should be a rough circle about 1/8 inch in thickness. Transfer the dough to the pie pan and trim any excess dough from the edges. Set aside.
4. Roll out the other half of the dough until it’s in a rough circle and about 1/8 inch in thickness. Use a pizza cutter to cut 1/4″ inch strips (or whatever size you like). You will need about 8-10 strips in total.
5. Fill your pie crust and place 4-5 strips over the filling. Fold every other strip up and then lay a strip perpendicular to the other strips. Unfold the strips and repeat with every other strip until you have used all the strips. Fold over the edges and crimp them using your fingers or a fork.

I’m a huge fan of pies, especially little hand pies so I gathered my favorite “pies” from the blog that I think you will love too.

Strawberry Rhubarb Homemade Gluten Free Pop Tarts (AKA mini pies)

Pretzel Crusted Vegan Pumpkin Pie {Gluten Free}

Gluten Free Vegan Pecan Pie with Chocolate Chips

If you are still reading this far, you definitely deserve a slice of pie or two and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!

Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.

Happy Baking!

Print Recipe

5 from 1 vote

Triple Berry Pie with Gluten Free Pie Crust

Flaky and buttery gluten free pie crust filled with blackberries, strawberries and raspberries for the ultimate summer pie.

Pin Recipe

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: American

Keyword: dairy free, gluten free, gluten free pie crust, tapioca flour, triple berry pie

Servings: 12 people

Author: Ciarra Siller

Ingredients

filling

• 2 cup fresh strawberries sliced
• 2 cup fresh blackberries
• 1 cup fresh raspberries
• 1/2 cup granulated white sugar or coconut sugar
• 2 tbsp lemon juice
• 1/4 cup Edward and Son's Tapioca Starch

gluten free pie crust

• 3 cup gluten free all purpose baking flour
• 1/2 cup Edward and Son's Tapioca Starch
• 1/4 cup maple syrup
• 1 1/4 cup + 2 tbsp vegan butter cold and chopped
• 2 eggs large
• pinch sea salt
• 6-8 tbsp cold water

egg wash

• 1 egg
• 2 tbsp water
• 2 tbsp decorating sugar for topping optional

Instructions

• Start with the filling and placing all the ingredients into a large bowl and toss until everything is well coated. Let the mixture sit will you prepare the dough.
• Place the dry dough ingredients into a food processor and pulse just until combined. Add in the cold cubed butter, eggs and maple syrup and pulse 4-5 times and the ingredients are loosely combined.Add in the water a couple tablespoons at a time and pulse just until the dough comes together. Some parts of the dough might still look dry and that's okay. Remove the dough from the processor and kneed it 3-4 times until it comes together. Separate the dough into two evenly sized pieces.

  Place one of the discs between two pieces of parchment paper. Roll the dough out until it's roughly 1/8" in thickness and then carefully transfer the dough to the pie crust and trim any extra edges.
• Roll out the other half of the dough until it's in a rough circle and about 1/8" in thickness. Use a pizza cutter to cut 1/4"-1/2"strips (or whatever size you like). You will need about 8-10 strips in total. Fill your pie crust and lay 4-5 strips over the filling. Fold every other strip up and then lay a strip perpendicular to the other strips. Unfold the strips and repeat with every other strip until you have used all the strips. Fold over the edges and crimp them using your fingers or a fork.
• Whisk together the egg wash and brush it over the all the strips and the edges. Cut out star shapes in the remaining dough and place them on top of the egg washed strips. Brush egg wash over cut outs as well. Sprinkle with decorating sugar for extra sparkle and sweeteness! Bake at 350 F for 25-30 minutes and crust is golden brown.

Notes

Store the the pie covered in the refrigerator for up 4 days.