Fresh Blueberry Strawberry Pie

Ingredients

For the Gluten-Free Pie Crust (double crust):

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)

• 1 tsp salt

• 1 tbsp sugar (or coconut sugar)

• 1 cup vegan butter (cold – such as Miyoko’s or Earth Balance)

• 6–8 tbsp ice-cold water

📌 For the Berry Filling:

• 2 cups fresh strawberries (hulled and halved)

• 2 cups fresh blueberries

• ½ cup maple syrup or coconut sugar (adjust to sweetness)

• 2 tbsp arrowroot starch or cornstarch

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• Pinch of salt

• Optional: 1 tsp cinnamon

For the Pie Top:

• 1 tbsp non-dairy milk (for brushing)

• 1 tbsp coconut sugar (for sprinkling)

Instructions

Step 1: Make the Crust

1. In a large bowl, mix the flour, salt, and sugar.

2. Cut in cold vegan butter using a pastry cutter or fork until crumbly.

3. Add ice water 1 tbsp at a time until dough holds together when pressed.

4. Divide dough in half, shape into discs, wrap in parchment, and chill 30–60 minutes.

Step 2: Make the Filling

1. In a large bowl, combine strawberries, blueberries, sweetener, starch, lemon juice, vanilla, and salt. Mix gently and set aside.

Step 3: Assemble the Pie

1. Preheat oven to 375°F (190°C).

2. Roll out one dough disc between two sheets of parchment. Place in a 9-inch pie pan.

3. Pour in the berry filling.

4. Roll out second dough disc and cover pie (whole crust or lattice).

5. Trim edges and crimp with a fork. Cut slits if using a full crust.

6. Brush with non-dairy milk and sprinkle with sugar.

Step 4: Bake

1. Place pie on a baking sheet.

2. Bake 45–55 minutes, until crust is golden and filling bubbles.

3. Cool at least 2 hours before slicing to let filling set.