Gluten-Free Raspberry Pie
We always need a gluten-free version of tasty recipes - particularly pie! This recipe is delicious and makes for a beautiful sweet option for family and guests.
2 ½ cups all-purpose gluten-free flour
4 ½ tsp xanthan gum
2 Tbsp. LIVA date sugar
½ tsp salt
226 grams cold butter (1 cup)
1 large beaten Egg
1 tbsp. white vinegar
9 tbsp. iced water
3 cups fresh raspberries
½ cup water
1 cup LIVA date sugar
1 tbsp. fresh Lemon juice
1 tbsp. cornstarch
1 tsp pure vanilla extract
1 tbsp. milk
8.5”x 8.5” x 1.7” pie dish or pan
Combine the dry ingredients in a large mixing bowl and stir well.
Chop the butter into chunks and add it to the dry ingredients.
With your hands, mix the butter into the flour and create crumbles until the flour and butter are well incorporated.
Add in the beaten egg, vinegar, water and begin mixing and forming the dough. The dough will be wetter than gluten containing dough, which is normal. Gluten containing flour absorbs more water.
Separate the dough into two equal pieces and wrap tightly into saran wrap. Flatten out the dough pieces in the saran wrap and store them in the fridge for one hour.
When the hour has passed, remove the dough from the fridge and allow them to sit, until they have reached room temperature (do not remove the saran wrap. Preheat the oven to 400 degrees F.
When the dough has reached room temperate, start lightly and slowly rolling out the dough while it is in the saran wrap. Dust some parchment paper with flour, remove the saran wrap and begin rolling out the dough on both sides. The dough should be rolled out in a circular shape (i.e. a pizza crust shape).
Place the first pie dough in a 8.5”x 8.5” x 1.7 pan. Press the dough into the pan to form the bottom crust portion.
Repeat the same rolling steps as above for the second dough piece and set to the side.
Begin mixing the raspberry filling ingredients. Add the filling into the baking pan.
Optional: cut the dough into pieces to assemble the top lattice. If making a flat top, place the dough on top of the filling layer, remove the extra dough from the sides and cut slits into the top.
Make the egg wash and brush onto the pie evenly. Use some of the wash to bind the sides together.
Place the pie in the oven on the middle rack for 10 minutes on 400 degrees. Turn down the oven to 375 degrees F for 30-35 minutes or until the crust is golden and the raspberry filling is well baked.
Remove the pie from the stove and set aside to cool. Serve and enjoy!