Crust
1 c. Gluten Free All purpose flour (includes xanthan gum)
7/8 ths of a stick of butter – cold
1 tb. vinegar
1 pinch salt
3 tb. sugar
1 egg
1/2 c. almond Flour
Filling
4.5 c. frozen triple berry mix
juice of 1/2 a lemon
2 tb. coconut oil
3/4 c. granulated sugar
2 tb. cornstarch
Directions for crust:
In a bowl, mix together the gluten free flour, sugar, and salt.
Create a well in the middle of the dry ingredients to add the egg and vinegar. Beat the egg and vinegar together in the middle of all the dry ingredients.
Once the egg and vinegar are beaten, mix the dry and wet ingredients together until well incorporated.
Cube the cold butter and add the cubes to the mixture. Pinch the butter into the dough until the mixture becomes almost staunchy and doughlike.
Add 1/2 c of almond flour to the dough and continue pinching the dough until it becomes more crumbly and well incorporated.
Now it is time to roll out the dough.
Grease a 9″ pie pan and set to the side.
Place a layer of cling-film, parchment, or wax paper onto the surface you are working on. Sprinkle almond flour onto the film/paper and place 2/3rds of the dough onto it. Sprinkle more almond flour to the top of the dough ball.
Roll out the dough into a circle. (It will be very crumbly). Use the film/paper to flip the crust into the pie pan. You may need to fix a few edges of the pie crust by moving pieces around.
Use the remaining 1/3 of the dough to decorate the top of the pie however you want. Create your decoration and set to the side until the pie filling is done.
Directions for the filling:
Preheat the oven to 350F.
In a sauce pan heat, the berries, sugar, lemon juice, and coconut oil on medium heat. Stir the mixture until lightly boiling. Add the cornstarch slowly while whisking to incorporate the cornstarch without getting lumps.
Allow to simmer while stirring until the mixture becomes thicker- almost jelly like.
Pour the berry mixture into the pie crust and decorate with the remaining dough.
Bake for 40 min. Then remove from the oven and allow to cool.
Serve with whipped cream or Ice cream.
