Glutten Free Berry Tart Pie
Let’s Chat About This Tart Pie for a Moment
Hey! So, you want the scoop on my Glutten Free Berry Tart Pie? Oh, friend, you’re in for a treat. The first time I made this, I was juggling laundry, a yapping dog, and the world’s most suspicious-looking blueberries. Somehow, despite everything, this pie stole the show at our family picnic (I still remember Uncle Pete insisting it couldn’t possibly be gluten free—joke’s on him. It was.) Honestly, it almost didn’t make it from kitchen to table, because I might have eaten a third of the filling with a spoon. Whoops.
Why I Keep Coming Back to This
I make this when berries pile up in my fridge because I overdo it (every single farmer’s market visit—never learn). My crew goes nuts for it; even my picky kid, who pretends he “doesn’t do fruit,” will polish off a slice and then have the gall to ask for more. This is also my fix for when gluten free treats taste like cardboard—trust me, this crust is actually good. The only thing I ever struggle with is not eating the filling straight out of the pan, honestly. If you’ve ever made a gluten free dessert and thought, “Meh,” give this a whirl.
Let’s Talk Ingredients (And Cheeky Swaps)
- 1 1/2 cups gluten free flour blend (I use King Arthur or Bob’s Red Mill—though, once I used almond flour for half and it was extra nutty and yum)
- 1/4 cup sugar (but, you know, if you’re out try honey or even maple syrup, just tone down the liquid a bit)
- 1/2 tsp salt
- 1/2 cup cold butter, cubed (margarine if you must, or I tried coconut oil once—it works but, wow, it was coconutty)
- 1 large egg
- 2-3 tbsp ice water
- 2 cups mixed fresh berries (strawberries, blueberries, blackberries—raspberries if you’re feeling fancy; frozen works but thaw ‘em or you’ll get a soggy-bottom situation)
- 1/2 cup sugar (I go down to 1/3 if my berries are sweet)
- 2 tbsp cornstarch (or arrowroot powder—whatever’s in the cupboard)
- 1 tsp lemon juice (sometimes I just squeeze half a lemon, seeds and all, then fish ‘em out)
- Optional: pinch cinnamon or a splash of vanilla—why not?
How I Actually Make It (Not Just the Orderly Version)
- Mix up your crust: Combine the GF flour, sugar, and salt. Rub cold butter in with your fingers or a pastry cutter till it’s sandy. (A fork works in a pinch if you’re sans fancy gadgets.) Add the egg and just enough ice water so the dough mostly sticks together—don’t fret if it’s a bit crumbly; GF doughs are moody.
- Wrap it in clingfilm or plastic wrap. Chuck it in the fridge for half an hour—though, sometimes I shortcut this to 10 minutes in the freezer (don’t tell the pastry gods).
- Now filling: Toss those gorgeous berries, sugar, cornstarch, and lemon juice in a bowl. Gently—unless you’re into berry mush. This is where I usually sneak a berry. Quality control, right?
- Roll the dough between two pieces of baking paper. Don’t stress if it cracks—patchwork is art. Plonk it in your tart tin or pie pan—press it in, smoosh the cracks. Looks weird? Welcome to the club.
- Dump the berry mixture in, sprinkle with more sugar if you’re feeling bold. Dot with a few flecks of butter (totally optional, but so good).
- Bake at 375°F (190°C) for about 35–40 minutes; check the top at 25 min, if it looks brownish but not too dark, it’s on the right track. The filling should bubble (the best sound in the kitchen, IMO).
- Let it cool. Or don’t. Just be careful if you slice in hot—the filling runs everywhere but, honestly, it tastes amazing anyway.
A Few Notes So You Don’t Have to Learn The Hard Way
- GF dough always seems drier. If it’s too crumbly, actually just smoosh it together in the tin; it bakes up fine.
- I once used only frozen berries and didn’t thaw them enough—pie soup! So thaw and drain excess liquid if using frozen.
- Don’t freak out if your crust shrinks a little. It’s got a mind of its own.
Variations That (Sometimes) Work
- Mango chunks instead of berries? Actually not bad, but maybe halve the sugar since mango is sweet as punch.
- Vanilla bean in the filling sounds posh and is great—but once I tried lavender and, um, my kids said it tasted sorta soapy. Now you know.
- Top with a lattice if you’re feeling ambitious—or crumble a handful of oats and sugar on for a lazy crisp topping.
Kitchen Kit (and My Favorite Improvisations)
- Tart tin or pie dish (mine’s a battered old thing form my mum, but honestly any ovenproof dish will do the job in a pinch)
- Mixing bowls
- Rolling pin (or wine bottle; I’m not judging)
- Baking paper for rolling—seriously helps with mess
If you’re missing a tool, just get creative! I’ve used a glass to flatten dough more than once when the rolling pin was missing (probably hiding behind the toaster again).
How to Store (If You Actually Have Leftovers)
Keep it in the fridge, covered, for up to 2 days (though honestly it never makes it past breakfast at my place). The crust starts to soften after a day but it’s still tasty—I sometimes eat leftovers cold with yogurt. Or ice cream, if I’m honest. For lunch. Not sorry at all.
This Is How We Eat It (But You Do You!)
I serve slices with a big dollop of Greek yogurt or ice cream—my husband goes wild for vanilla, but the kids sneak on whipped cream. Oh, and occasionally, I try to pass it off as a breakfast treat. Succeed about fifty percent of the time.
Pro tip: Let it cool a bit before cutting if you want neat slices. (I rarely wait, so mine is more like cobbler—no complaints so far.)
Little Lessons I’ve Learned (Fail Fast, Laugh Faster)
- I once baked it on the bottom oven rack thinking it would help the crust; nope, it just burnt. Middle rack is your friend here.
- Don’t overwork the dough—unless you like wrestling with cardboard disguised as pastry.
- Berry filling boiling out looks messy but it tastes incredible, so embrace it!
Your Questions—Because These Pop Up Every Time
- Can I use only one kind of berry?
- Of course! All blueberries or strawberries are totally fine—even makes the pie kinda blue, which is fun. Or a bit less photogenic, but who cares?
- Do I need a food processor?
- No sir (or ma’am)! Trust your hands (or a good old fork). The food processor is faster but then I always curse the cleanup.
- How do I stop the crust getting soggy?
- If you’re worried, sprinkle a spoonful of almond flour or fine polenta on the base before filling. Stops it from getting too damp.
- Can I freeze this pie?
- Well… you can, but the texture is a bit different—thaws kind of mushy. Tastes fine, just doesn’t cut as pretty!
- Where do you find the best berries?
- I usually hit the local farmers’ market when in season (shout-out to the one at Queen’s Park—amazing blackberries). Out of season, frozen is fine, just check out this handy guide to frozen fruit from Serious Eats.
And if you want to geek out about gluten free flours, I genuinely like the Minimalist Baker’s guide—loads of info there.
Alright, that’s probably more pie chat than you bargained for—but if you try this, let me know (just not if you eat the whole thing in one go; I won’t judge, promise). Happy baking!
Ingredients
- 1 3/4 cups almond flour
- 1/3 cup coconut flour
- 1/4 cup coconut oil, melted
- 3 tablespoons maple syrup
- 2 cups mixed fresh berries (blueberries, strawberries, raspberries)
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
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1Preheat oven to 350°F (175°C). Lightly grease a 9-inch tart pan.
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2In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, and a pinch of salt. Mix until a cohesive dough forms.
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3Press the dough evenly into the bottom and up the sides of the tart pan. Bake for 10 minutes, then remove from the oven.
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4While the crust cools slightly, toss mixed berries with granulated sugar, cornstarch, and vanilla extract in a bowl.
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5Pour the berry mixture into the pre-baked crust, spreading evenly. Bake for 25 more minutes, or until the filling is bubbling and tart is golden.
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6Allow the tart to cool before slicing and serving. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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