Fresh Berry Pie with Cookie Crust
Author: Gluten-Free Prairie
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
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
Ingredients
  • 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)
Instructions
  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.
Recipe by Gluten-Free Prairie at https://www.glutenfreeprairie.com/just-in-time-for-easter-double-crust-berry-pie-with-sugar-cookie-crust/