This Gluten Sugar Free Triple Berry Pie was the crowning effort of my pi day. Pi day is all about pi. And pie. I like pie better. So instead of doing math all day long (another worthy pursuit, to be sure) I baked a delicious circle of pie goodness.
This was my first time doing pi day. Like so many things, though, pi day was harder to pull off than I would have liked it to be. I’d planned to meet up with some of my friends, but one got sick and another was dead tired (but still super supportive!), so it was mostly me and one other of my friends who were making the pies. It was also a new experience for me because I’ve never made anything gluten OR sugar free. Doing both in one go was interesting.
As a personal preference, I like eating real sugar. My friends have different dietary needs though, so we designed the pie crust and the pie filling around that. Personally I loved the challenge. Something I learned from drum & bugle corps (a summer activity that you should definitely become involved in) is that we get better by doing things which seem almost just out of reach. Learning how to make a pie crust and filling without gluten or sugar was an experience that really helped me as a cook. It wasn’t nearly as hard as I had expected, but it WAS very different from what I expected. But different is good! And it helps us learn.
Learning and growing is at the heart of any activity, profession or hobby. If we get complacent and just let our practice slide, we stagnate. I don’t want to stagnate. That made this experience even more valuable to me.
If you want to use another fruit for the filling of the pie, it’s very doable. The recipe isn’t complex or difficult, so any other changes or experiments should be easy to do as well! I say it all the time and I’ll say it again: Earnest creativity is the difference between food and cuisine. So feel free to experiment!
Finally, a big thank you goes out to my friends who participated in the making of the pies and those who wanted to participate. Friends make all the difference in my life. Sure, being alone is valuable. But for me, the happiest times of my life are when I’m surrounded by friends, doing what I love and doing it with them.
- 1 stick butter (chopped up into tiny pieces)
- 2.5 cups gluten-free flour mix
- 8 tsp ice water
- 1 tsp salt
- 2 tbsp sweetener of your choice (I like it without the sweetener, but some may choose a sugar substitute)
- 12 oz. blueberries
- 12 oz. raspberries
- 12 oz. blackberries
- ½ tbsp. lemon extract or lemon rind (I prefer lemon rind)
- ½ cup honey
- Place all ingredients (except the ice water) into a food processor
- Blend together until the pie reaches a smooth and somewhat creamy consistency
- Add in ice water 1 tsp at a time, blending between each teaspoon
- Use a rolling pin to flatten dough into a disc quite a bit larger than the circumference of the pie itself
- Let chill in refrigerator for 30 minutes (too much longer and the crust starts to become very hard)
- Mix all ingredients together in a bowl
- Preheat oven to 400 degrees Fahrenheit
- Line a pie tin with the crust
- Pour in Pie filling
- Fold excess pie crust over pie filling
- Bake for 45 minutes to an hour -- crust should be golden brown but not burnt.