gluten-free, sugar-free, dairy-free pie.

bizarre i know. but hey, we made it and it was delicious.  in fact i ended up bringing a few slices for friends at work who have food intolerances and they loved it.  i know that we’ve been creative when it comes to our food, especially over the last 9 weeks.  you have to be. however, i have prohibited myself from torture.  i only am in the kitchen unless i have to be. and yes, that involves 4-6 hours on sundays. i love it. it’s just one day a week.

baking pie from scratch, let alone one that doesn’t have all the necessary ingredients for a successful, edible pie sounds painful.  in all honestly, it felt like that leading up to it.  i was so stressed out and was researching like a crazy woman all the supplementary items that can be used instead of butter, eggs, sugar, etc. proportions, gosh ask any blogger or .com foodie site and you’ll get a variety of responses.  needless to say, i was slightly overwhelmed. but the pie wasn’t just for me. it was part of an experience for yoshi’s send-off.

as yoshi gears up to head back home, her friends and family have been making all the dishes that she loves for her before she leaves. one of the requests have been for marionberry pie. aunty linda makes some of the best pie. ever. you will recall earlier that we had helped make apple pies at her house, but weren’t able to eat it. dang those food allergy tests (fist raised).  this past weekend, as we decided to make yoshi’s request. we also decided to step up and try to make a gluten-free, dairy-free, sugar-free pie. ridiculous. scary. intimidating. i know.  but it was for The Yoshi….actually it was for us.  she got the normal pie. but eh, she got to taste it.  PTL that my dear friend rachel was around to help since we used her mom’s recipe and customized it to our diet restrictions.

all the fear was for nothing because it was awesome.  i’ve included the the recipe here for those who want to replicate it.  i’ll be re-testing this out but with different measurements of stuff.  stay tuned for how the second pie comes out….in the meantime, eat your heart out.

the first slice for all to share...

Pie Filling
  • Just over 4  cups berries-defrosted (i used frozen local, organic Marionberry’s from Whole Foods) Let this sit out for the day and be sure NOT to get rid of any of the juices! the berries should be at room temperature.
  • 3 Tablespoons dry tapioca (this is a Red box, made my Minute Rice)
  • 3 Tablespoons Bob Red Mill’s Gluten Free flour
  • 1 cup date sugar
  • 1/4 cup agave syrup
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • Mix all together and let the filling sit while making the crust

making the filling.

Pie Crust (place all ingredients into large bowl in the order below)
  • 2 cups Bob Red Mill’s gluten free flour sifted
  • 1/2  tsp. of salt
  • 1 tbsp of xantham gum
  • 2/3 cup shortening mounded (using 1/3 cup, fill the first 1/3 perfectly to the line.  the second 1/3 cup, fill past the top so that there’s a little mound of extra shortening)
  • 7 Tablespoons ice cold water–will vary depending on the weather.  Add in slowly to the mixture
  • 2 1/2 Tablespoons ice cold water mixed with flax seed meal (the ratio is 1 tbsp of flax seed meal to 3 tbsp water- let it sit for 1 min.  this is your binder to ensure the dough sticks together and you can roll it out)
preheat oven to 400 degrees.
mix the pie crust ingredients with your hands.  add more ice cold water slowly along with the flax seed mixture.  As you’re mixing the dough, it should get stickier and sticker.  by the time all ingredients are mixed together, you should have formed a nice round ball of dough that is feels like playdoh.  the texture is important, shoot for the playdoh like feel. all dough on the inside of the bowl should be easily wiped off when you roll the dough ball around the bowl.
break your ball of dough into 2 smaller balls.  one will serve for the top and the other of your pie crust. wrap each separately into plastic wrap and stick into the fridge. you need the dough as cold as possible since you’ve heated it up with your hands.

it's a family affair.

wait for about 20-30 mins until the dough is cool.  bring out one ball and add gluten free flour to plastic cutting board.  place ball on the floured board and roll out with rolling pin until then entire dough covers the bottom and sides of your pie dish. you’ll need spatulas and a few extra hands to move the dough over to the pie dish. do the same with the 2nd ball of dough.  however, add in your berries mixture and then place your second piece of dough over the top to cover everything. pinch sides of pie to seal it so that no juices leak out.

top and bottom crust with filling

wish i was kidding on the # of ppl and spatulas were needing for moving the top crust.

but i'm not. the crust is fragile. beware. more hands the better. actually, more spatuals the better.

cover the pie edges with foil dull side out.  cut vent holes in the top with a butter knife and bake on bottom rack for 30 minutes. when the top of the pie is brown and it’s screaming (totally serious, it talks) then you’re done.  sit on a cooling rack for about 5 mins before cutting into.

it's done! i can't wait to dig in!

suggested side dish with this: vanilla coconut ice-cream.
i would also love to share a new resource i found while manically searching for substitutes. it’s on and they have a whole page dedicated to substituting ingredients.  i’ve printed this out and its on my fridge and in my recipe binder as a ‘need to have’ for other fun cooking and baking experiences.
if you have another recipe that you’d like to share, send it my way! we’re willing to try anything now. unfortunately cupcakes are on the ‘do not touch’ list until i can eat frosting.  what’s the point in a cupcake with the frosting? it’d just be a muffin. maybe that can be my next baking project…

1 Comment

  1. . It was interesting to read. Very interesting information!

Leave a Reply