When everyone says “Mmm!” and “Wow…” after every bite, you know it’s a winner! From the crust to the filling to the crumble topping, this vegan and gluten-free mixed berry pie is perfection.
The crust is FLAKY and buttery (without dairy), and the filling is perfectly sweet and bursting with flavorful berries. Two words: absolutely delicious!
And with a scoop of ice cream? Prepare to be transported to Dessert Bliss Land. Oh yeah, and just eight ingredients are required. Let’s make pie!
How to Make This Mixed Berry Pie
This gluten-free pie party starts with the crumble topping. Not only is it way easier than a standard pie crust top, but it creates an ideal textural contrast.
Next, on to the berry filling. We love a combination of tart raspberries, sweet blueberries, and tart-sweet blackberries. It’s best to avoid strawberries because they add too much liquid and prevent thickening.
Add the berry filling to a par-baked pie crust (store-bought or our NEW homemade gluten-free crust). Then sprinkle with the crumble topping and bake!
After cooling fully to help the filling set, this beauty is ready to slice and enjoy!
Ingredients
CRUMBLE TOPPING
- 1/4 cup cane sugar* (organic for vegan-friendly)
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- 1/3 cup melted vegan butter (or dairy butter if not vegan/dairy-free)
- 1/2 cup rolled oats (certified gluten-free as needed)
- 3/4 cup MB 1:1 Gluten-Free Flour Blend*
FILLING
- 8 cups frozen mixed berries (we used 3 cups each of blueberries and blackberries, and 2 cups of raspberries // avoid using strawberries*)
- 2/3 cup cane sugar* (organic for vegan-friendly)
- 1 tsp lemon zest (optional)
- 1/4 cup MB 1:1 Gluten-Free Flour Blend*
Instructions
- Preheat oven to 375 degrees F (190 C), and set out a standard-size (9-inch) pie pan. If making homemade pie crust, prepare it at this time. Note: With both homemade and store-bought crust, the crust needs to be par-baked for 20 minutes before adding the filling in step 4.
- CRUMBLE TOPPING: While the crust chills, make the crumble topping. In a medium mixing bowl, combine the cane sugar, salt, vanilla, and melted butter. Add the oats and mix until well combined, then add the flour and mix until the topping is somewhat crumbly and sticks together when pressed between your fingers. Set aside.
- FILLING: Add the berries to a medium saucepan over medium heat. Stir frequently until the berries begin to release a bit of juice. Add the sugar and lemon zest and continue cooking until very liquidy and just barely bubbling about 3-5 minutes. Sprinkle in the flour and stir continuously until the mixture has thickened considerably and looks very thick and jammy, about 5-7 minutes longer. Turn off the heat.
- Once the crust has finished par-baking, transfer the berry filling to the crust. Add the crumble topping on top of the berries by squeezing it together in your hand, then “crumbling” it on top. Cover with foil and transfer the pie back to the oven. Bake for 15 minutes, then uncover and bake for another 15 minutes to let the topping crisp up.
- Let cool completely (at least 2-3 hours) before slicing and enjoying — this ensures the berry filling will firm up. After cutting, if you prefer warm pie, individual servings can be warmed in a 200-degree F (90 C) oven or very briefly in the microwave. Serve with a scoop of vanilla ice cream or coconut whipped cream (optional), and enjoy!
- Leftovers are kept in a cool room for 1-2 days, in the refrigerator for 3-4 days, or in the freezer for up to 1 month.
