September 19, 2010

Gluten Free Pie Crust in Boulder – Plus an Easy Gluten-Free Open Face or Crumb-Topped Berry Pie Recipe!

By GFIB -  

Check out what we found at the Whole Foods on Pearl Street in Boulder! It is a 2-pack of gluten-free pie crusts. You’ll find them in the freezer section. And they are really tasty! Perfect for pies either sweet or savory! Mmmm..quiche! Or, you could make this ridiculously easy gluten-free mixed berry/cherry pie that we made – the recipe is right below the picture.

gluten-free-pie-crust

Ridiculously Easy Gluten-Free Mixed Berry & Cherry Pie – either Openface or Crumb-Topped

This gluten-free pie is soooo good – our 12 year old son – who isn’t even GF – declared it the best pie he’d ever eaten! And wow, is it easy! Here’s what you need:

1 gluten-free pie crust

Filling:

1 10oz package frozen organic mixed berries – still frozen, or thawed
1 10oz package frozen organic cherries – still frozen, or thawed
1/4 cup sugar
1 Tablespoon lemon juice

Crumb Topping:

1 cup organic quick oats
1/4 cup sugar
1 stick butter, room temperature
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon

Directions:

Thaw the pie crust, if frozen.

Preheat oven to 400 degrees.

Mix the berries and cherries together, and then mix in the lemon juice and 1/4 cup sugar. If there are any whole straweberries or large pieces of strawberry, cut them into quarters or pieces roughly the size of the other berries.

At this point, if the berries are frozen, you can just put them into the crust, turn the preheated oven down to 375, and put the pie into the oven for 10 minutes while you make the crumb topping.

*NOTE: This will yield a very juicy pie. Alternately, you can thaw the berry mixture, and then strain it, and then proceed to the next step. You can also mix in a tablespoon of instant tapioca with the fruit along with the sugar and lemon juice, to make it thicker and less juicy.

While the berries and cherries are baking in the crust for that first 10 minutes or, alternately, while you are thawing the berries and cherries and straining them, make the crumb topping:

Place the oatmeal, sugar, nutmeg and cinnamon in a food processor with the ‘S’ blade, and pulse until some of the oats are pulverized to a flour consistency, but some of them are still whole (about half flour-like, and half still in oatmeal form). Slice the butter into the food processor and then pulse it until it is cut into the oat mixture with the butter in pea-sized lumps.

Remove the pie from the oven, if it’s in the oven or, if you opted to thaw and drain the fruit, put the fruit into the pie crust now. In either case, now spread the crumb topping all over the pie.

Place in 375 degree oven and bake for 40 – 50 minutes, until edge of crust and crumb topping are golden brown.

Remove, cool, and enjoy!

Read Next Article » The Gluten Free Bistro of Boulder Supplies Street Legal Pizza with Gluten-Free Crust
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  1. Kathy Maynard says:

    Do you ship the ready made gluten free pie crust? Also, if so, is it a 9″ piecrust? Thank you for your kind assistance.

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