Summer Berry Pie (Grain-Free + Dairy-Free w/ Vegan option)
It’s been so warm, sunny and beautiful here in Brooklyn that it feels as though summer has already begun–and we can’t stop dreaming up grain-free summer recipes! It doesn’t have to officially be summer to start breaking out summer treats, right?? Well if it is wrong, then we definitely don’t want to be right–because we couldn’t wait one more minute to post this Summer Berry Pie recipe!💕
So about this pie….it is magical. A luscious berry filling inside of a delicious double crust; it is summer on a plate! And once you have the ingredients, it is surprisingly easy to make. A quick mix of the fresh berries with lemon and a touch of vanilla into a sugary blend and into your prepared pie crust. And that’s when the fun really starts in my opinion– I love placing the top crust over the filling, trimming and fluting the edges— it’s peaceful work, I always find working with dough to be therapeutic.
There are a few tips today for your pie crust and filling.
-To make this crust Vegan, omit the eggs and change the guar gum measurement to 2 1/2 tsp and the cold water measurement to 1 cup.
-You can substitute tapioca starch for potato starch, just add an additional 1.5 tbsp more than the recipe calls for.
-You can find my instructional photographs for grain-free double pie crust here.
-I usually just cut vent holes in my covered pies-it looks lovely and serves the purpose well. But, if you’re feeling adventurous and would like to achieve the look pictured here, you can purchase this Lattice Pie Top Cutter that we used. If you use the Lattice Cutter, make sure to dust it and your dough with potato starch and press the cutouts through before lifting the cutter off the dough. Then you can remove the cutouts with a knife. After that, it’s a swift but careful flip of the dough onto the pie and you can mend any breaks with a touch of water.
-I recommend using a variety of berries in this recipe, but any desired combination will work beautifully!
-If you are not familiar with agar, it is a natural vegetable counterpart to gelatin. We usually purchase the Now Foods version. It comes in handy as a thickening agent in so many recipes like pies and puddings, etc.
-If you’re wondering if that’s dairy-free ice cream in the above photos, it is indeed! We used a scoop of dairy-free So Delicious Vanilla Bean ice cream as our topping.
Happy Baking + enjoy the recipe!☺️ Don’t forget to visit our post that includes the instructional photos for grain-free double pie crust.