Fresh Berry Pie

This pie is made with three kinds of fresh berries and a homemade crust. The crust is to die for—you won’t even miss the gluten!

Serves: 8Hands-on: 30 minutesTotal: 4 hours 50 minutesDifficulty: Easy

Serves: 8


  • 1 1⁄2 cups gluten-free all-purpose flour (with xanthan gum)
  • 1⁄4 tsp. salt
  • 1⁄2 cup cold butter
  • 3–4 Tbsp. ice water
  • cooking spray
  • 1 cup raspberries
  • 4 cups sliced strawberries, divided
  • 1 Tbsp. lemon juice
  • 1 tsp. gluten-free vanilla extract
  • 1⁄4 cup cornstarch
  • 1 cup blueberries


  • Preheat oven to 400°F.
  • Whisk flour and salt together in a large bowl. Using a pastry blender, cut in butter until mixture resembles coarse sand. Add 3 to 4 tablespoons water, 1 tablespoon at a time, until the mixture just comes together.
  • On a floured surface, gently knead dough until it’s softened and pliable. Roll dough into a circle about 1⁄4 inch thick.
  • Grease a pie plate with gluten-free nonstick cooking spray. Carefully place dough into the pie plate and press into the plate. Bake crust for about 15 minutes or until golden brown.
  • Meanwhile, mash raspberries and 2 cups strawberries together in a medium saucepan. Add lemon juice, vanilla, and cornstarch. Heat for about 5 minutes over medium heat, or until filling has thickened.
  • Pour the filling into the piecrust. Arrange blueberries and remaining strawberries over the top of the filling. Chill for at least 4 hours until set.