Blackberry Pie

As I’ve mentioned before, I have a number of clients and friends who choose (or need) a gluten-free diet. As a result, I am always on the lookout for recipes that are delicious enough to please people with special diet concerns as well as their friends and families who don’t need (or choose) to avoid gluten. Plus, I like a good challenge.

I found this recipe through a quick search online, and I tried it for a client who was hosting friends who eat gluten-free. My client prefers to stay vegan, and this recipe met both of those requirements.

I enjoyed the fact that the pie and crust were not overly sweet. My clients thought the crust was a bit lacking, and they wanted it to be flaky. If you try this recipe, I would recommend baking it for a slightly shorter time.

Gluten-Free Blackberry Pie
Makes one 9-inch  pie
2 cups raw cashews
2 cups pitted dates
1 cup brown rice flour
1 cup certified gluten-free oats
2–8 tablespoons water
1 teaspoon vanilla extract
a pinch of kosher salt
5 cups blackberries *
2 cups pitted dates
1 teaspoon vanilla extract

Preheat oven to 400 degrees Fahrenheit.

Place all of the dry ingredients in a food processor and pulse until you have a fine flour. Transfer this into a large mixing bowl and set aside.

Place the first 2 cups of dates, vanilla, and 2 tablespoons of water in the food processor and run until you have a complete smooth and creamy mixture. Scrape down the sides and add in more water if necessary.

Scoop this into the mixing bowl with the dry ingredients and mix together using your hands. The dough should be firm enough to form into a ball. Cover the ball with plastic wrap and place in the refrigerator.

When the oven is hot, split the dough ball into two equal pieces. Line a pie pan with parchment and press half of the dough down into the pan, saving the other half for the top.

I found the easiest way to do this was by rolling the dough out with a rolling pin and flipping it into the pan, before pressing down the sides. Prick the crust all around with a fork. Place the pie into the oven to pre-bake for 15 minutes.

While the crust is baking, make the filling: Place the second 2 cups of dates and teaspoon of vanilla with 3 cups of blackberries in a food processor and process until you have completely smooth paste.

Scoop this into a bowl and stir in the remaining 2 cups of berries. Once the crust has baked for 15 minutes, spread the filling into the crust using a spatula and set this aside while preparing the top.

To make the lattice top, roll out the remaining dough into about a 10-inch circle a little less than ¼ inch thick.

Then slice the circle into 1 inch-wide strips. Weave the strips across the top of the pie, using the shorter strips at the edges and the longest ones across the middle.

Place the pie back in the warm oven, and bake for about 30 minutes. Then reduce the oven temperature to 350 degrees F. Continue to bake the pie for another 30–45 minutes or until the crust reaches a deep golden color.

If the edges of the pie are browning too much during baking, go ahead and cover it with a foil ring. Once the pie is done, transfer it to a wire rack to cool for at least 1 hour, preferably several hours. Store any leftovers for 2–3 days at room temperature. Serve at room temperature with whipped coconut cream or ice cream, if you and your guests are not vegan.