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When everyone says “Mmm!” and “Wow…” after every bite, you know it’s a winner! From the crust to the filling to the crumble topping, this vegan and gluten-free mixed berry pie is perfection.
The crust is FLAKY and buttery (without dairy) and the filling is perfectly sweet and bursting with flavorful berries. Two words: absolutely delicious!
And with a scoop of ice cream? Prepare to be transported to dessert bliss land. Oh yeah, and just 8 ingredients required. Let’s make pie!
How to Make This Mixed Berry Pie
This gluten-free pie party starts with the crumble topping. Not only is it way easier than a standard pie crust top, but it creates an ideal textural contrast.
Just mix together sugar, salt, vanilla, and melted (vegan) butter, then add oats and some of our gluten-free flour blend.
Next, on to the berry filling. We love a combination of tart raspberries, sweet blueberries, and tart-sweet blackberries. It’s best to avoid strawberries because they add too much liquid and prevent thickening.
Cook the berries with sugar for sweetness and optional lemon zest for flavor dimension.
Then with a little help from our gluten-free flour blend, the berries become thick and jammy.
Add the berry filling to a par-baked pie crust (store-bought or our NEW homemade gluten-free crust). Then sprinkle with the crumble topping and bake!
After cooling fully to help the filling set, this beauty is ready to slice and enjoy!
We hope you LOVE this mixed berry pie! It’s:
Buttery (without dairy!)
Just a little tart
& SO delicious!
It’s a stunning dessert for the holiday table or anytime you’re craving a berry-filled treat. Enjoy it on its own or take it to the next level with a scoop of vanilla ice cream or coconut whipped cream!
More Gluten-Free Pie Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 12 (Slices)
- 1/4 cup cane sugar* (organic for vegan-friendly)
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- 1/3 cup melted vegan butter (or dairy butter if not vegan/dairy-free)
- 1/2 cup rolled oats (certified gluten-free as needed)
- 3/4 cup Minimalist Baker Gluten-Free Flour Blend*
- 8 cups frozen mixed berries (we used 3 cups each of blueberries and blackberries, and 2 cups of raspberries // avoid using strawberries*)
- 2/3 cup cane sugar* (organic for vegan-friendly)
- 1 tsp lemon zest (optional)
- 1/4 cup Minimalist Baker Gluten-Free Flour Blend*
Preheat oven to 375 degrees F (190 C), and set out a standard size (9-inch) pie pan. If making homemade pie crust, prepare it at this time. Note: With both homemade and store-bought crust, the crust needs to par-bake for 20 minutes before adding the filling in step 4.
CRUMBLE TOPPING: While the crust chills, make the crumble topping. In a medium mixing bowl, combine the cane sugar, salt, vanilla, and melted butter. Add the oats and mix until well combined, then add the flour and mix until the topping is somewhat crumbly and sticks together when pressed between your fingers. Set aside.
FILLING: Add the berries to a medium saucepan over medium heat. Stir frequently, until the berries begin to release a bit of juice. Add the sugar and lemon zest and continue cooking until very liquidy and just barely bubbling, about 3-5 minutes. Sprinkle in the flour and stir continuously until the mixture has thickened considerably and looks very thick and jammy, about 5-7 minutes longer. Turn off the heat.
Once the crust has finished par-baking, transfer the berry filling to the crust. Add the crumble topping on top of the berries by squeezing it together in your hand then “crumbling” it on top. Cover with foil and transfer the pie back to the oven. Bake for 15 minutes, then uncover and bake for another 15 minutes to let the topping crisp up.
Let cool completely (at least 2-3 hours) before slicing and enjoying — this ensures the berry filling will firm up. After slicing, if you prefer warm pie, individual servings can be warmed in a 200 degree F (90 C) oven or very briefly in the microwave. Serve with a scoop of vanilla ice cream or coconut whipped cream (optional) and enjoy!
Leftovers keep in a cool room for 1-2 days, in the refrigerator for 3-4 days, or in the freezer for up to 1 month.
*If not gluten-free, all-purpose flour should work well in this recipe, but we haven’t tested it.
*We tested this recipe with coconut sugar. It works well in the topping, but we found that cane sugar is essential for the filling to set up correctly.
*In our experience, strawberries lend too much moisture to the berry filling, and their final texture is a bit soggy and unpleasant compared to the other berries.
*Nutrition information is a rough estimate calculated with Miyoko’s vegan butter and without optional ingredients.
*Prep/cook time does not include cooling.
*We haven’t tested freezing it, but it should work. We’d suggest freezing right after assembly. Then when ready to bake, set it near the oven while the oven preheats and bake a bit longer (~10 minutes). The crust may get a little more browned, but you can cover it with foil to reduce that. Alternatively, you could try baking fully and reheating individual slices in the microwave.
Serving: 1 slice Calories: 372 Carbohydrates: 63.6 g Protein: 3.2 g Fat: 12.8 g Saturated Fat: 9.1 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 0.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 174 mg Potassium: 241 mg Fiber: 6.6 g Sugar: 28.2 g Vitamin A: 16 IU Vitamin C: 9.9 mg Calcium: 33 mg Iron: 1.2 mg