Just in Time for Easter! Double Crust Fresh Berry Pie with Sugar Cookie Crust

If you can’t get our Sugar Cookie Mix – or you can easily use our All Purpose Flour Blend to make the Sugar Cookie. (recipe is here)

Nothing says Spring like a fresh berry pie. Today – no matter the weather – you can welcome Spring into your kitchen. I did!

Fresh Berry Pie with Cookie Crust
Prep time
Cook time
Total time
Nothing says Spring like a luscious fresh pie. Add a light cookie crust and you've got a Gluten-Free Winner for sure. And no one will believe it's gluten-free
Recipe type: Dessert
Serves: 8
  • 1 Package Gluten-Free Prairie “Our Best Sugar Cookie Mix”
  • 6 cups blueberries (or a mixture of any berries)
  • 1 apple peeled, cored and shredded (squeeze out juice with clean towel)
  • ¾ Cup pure cane sugar
  • 2 TB tapioca starch
  • Pinch salt
  • 2 teaspoons grated lemon zest + 2 teaspoons juice
  • 1 large egg white (lightly beaten)
  1. Prepare Sugar Cookie mix according to package directions. Form into ball and refrigerate
  2. Cook 3 cups of berries in medium saucepan on med heat. Mash with potato masher and cook until thickened to about 1 ½ cups. (6-8 mins) Remove from heat and cool slightly
  3. In a large bowl, mix apple and cooked berries with remaining berries. Add sugar, tapioca starch, lemon zest, juice and salt. Set aside.
  4. Preheat oven to 425 degrees (lowest rack) Place baking sheet on rack
  5. Cut dough ball in half and place on two sheets of plastic wrap. Roll each into 2 large disks about 12 inches each. Gently ease one disk into pie plate – removing plastic.
  6. Spread berry mixture into pie plate evenly
  7. Cut 6-8 1inch holes in 2nd disk and cover with plastic wrap. Invert disk on top of berry mixture, removing plastic as you go. Trim dough and crimp edges.
  8. Brush pie with egg white.
  9. Place pie on pre-heated baking sheet. Bake about 25 min until light golden brown. Reduce temp to 350, rotate baking sheet and bake until deep golden brown. (30-40 min)
  10. Cool 3-4 hours at room temp.


All Gluten-Free Prairie products are available  in stores throughout Montana. And from our Local Montana Distributor: Quality Foods Distributing 

Learn more about our GFP family and life on the Gluten-Free Prairie, and our products HERE on our Amazon Brand Store 

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Thanks for stopping by today.

Deb on combine


2 thoughts on “Just in Time for Easter! Double Crust Fresh Berry Pie with Sugar Cookie Crust

  1. Deb Pepperd Reply

    I was in Manhattan Mon tana and was excited to see your shop/products. Tonight I was going to make the “Our best Sugar Cookie Mix”. The directions are confusing.
    #1 SUGAR (how much?)
    #2 I assume dry ingredients refers to contents of package

    • Deb Wheaton
      Deb Wheaton Post authorReply

      Hi Deb,
      So sorry – I think I replied to you on FB, right? There was a typo on the label. We’ve fixed it now. You don’t need to add any sugar. It is already in the mix.

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