This Blackberry Pie has a gluten-free and nut-free crust that you will love! Use fresh, in-season blackberries for a delicious summer treat, or frozen berries work well too! A step-by-step oat flour crust makes this simple pie a breeze to make.
Summer has arrived. It’s officially the time of year for neighborhood BBQs, pool parties, dining al-fresco, and delicious light and healthy dessert recipes! While I am typically partial to all things chocolate dessert, summertime is where I hit snooze and enjoy all the berry recipes in my life. Whether it’s my Raspberry Crumble Bars, Dairy-free Strawberry Cheesecake, Blueberry Crumble, or even my Skillet Cherry Crisp, I love taking in season summer fruit to create a dessert.
As a nutritionist, I know the importance of enjoying in-season produce. Blackberries are one of the most nutritious fruits containing more fiber than any other fruit. They are also loaded with antioxidants! I knew it was time to add a pie recipe using one of my favorite flavors. I couldn’t be happier with the way this pie turned out!
So whether it’s a holiday celebration, or cookout with friends, this blackberry pie is bound to be the hit of the party. The homemade oat flour crust comes together easily with some important tips. And the blackberry jam filling is perfectly sweetened. Don’t be intimidated! This recipe comes together in less than 1 hour.
Ingredients for this Blackberry Pie
For the crust:
- Oat flour: use store bought (like Bob’s Red Mill) in place of homemade as the crust won’t turn out well with a homemade variation
- Arrowroot starch: you can also substitute with tapioca flour
- Sea salt
- Unsalted butter
- Maple syrup
For the filling:
- Blackberries: can be frozen or fresh!
- Arrowroot starch
- Maple syrup
- Turbinado, palm, or coconut sugar
- Sea salt
How to make this pie!
- Start with the crust. This is a double recipe so you can use half of it for the top layer (shapes or top layer). In a food processor combine the flours and salt and pulse. Then we add in the cold butter, eggs, and maple syrup. If needed, you can add in some water. This will create a shaggy dough. Use half of the mixture to cover the bottom of your pie plate. Crimp the edges. See below for more tips!
- Bake at 350 degrees with a sheet of parchment paper over the top to prevent burning.
- Make the filling by adding blackberries, arrowroot, syrup, sugar, and lemon zest in a large pot. You want to cook for about 5-7 minutes until the mixture thickens. Remove the pot from heat and let cool.
- Once the filling is cooled, you can pour into the baked crust. Top the pie with cut out shapes or use a double crust. Bake at 375 for 40 minutes or until lightly browned all over.
Cool completely before slicing and enjoying! Top with ice cream or whipped cream if you wish.
Tips and adaptations
- For the crust: DO NOT refrigerate the crust. It’s so much easier to work with at room temperature. If you are doubling the crust for the extra cuteness on top, you may want to run your food processor twice and divide it up. I have not tried this pie with different flours. This particular recipe was created with oat flour only. So I am not sure about substituting for other flours! You can use your own personal favorite crust here.
- Use a 9 inch pie plate that is about 2 inches high. You can even use something a bit smaller (like an 8 inch) and the filling will come all the way to the top.
- Feel free to swap the blackberries with raspberries, blueberries, strawberries, or even cherries!
- Store in the fridge and not at room temperature. It holds together well when refrigerated.
Other summer desserts you will love!
- Peach Cobbler with a Cookie Crust
- Key Lime Pie Bars
- Raspberry Cheesecake Brownie Bars
- Strawberry Lemonade Cupcakes
Photo Credit: All photos in this post were take by Loren at Sweet Rustic Bakes
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Blackberry Pie (Gluten-Free)
This Blackberry Pie is made Gluten-Free using an oat flour crust! The jam filling is made with real blackberries and lightly sweetened to perfection.
For the crust:
- 4 cups oat flour*
- 2/3 cup arrowroot starch
- 1/2 tsp sea salt
- 1 cup unsalted butter (cold and cut into small pieces)
- 2 large eggs
- 4 tbsp maple syrup
- 1-3 tbsp water (if needed)
For the filling:
- 6 cups frozen or fresh blackberries
- 1/4 cup arrowroot starch
- 1/3 cup maple syrup
- 1/2 cup turbinado, palm or coconut sugar
- zest of 1 lemon
- pinch of sea salt
- 1 large egg (optional for egg wash)
For the pie crust
This is a double recipe so that you can add a top layer, try a lattice design, or any cut out shapes that you prefer for the top! Combine the flours and salt in a large food processor. Pulse to combine. Now add in the cold chunks of butter, the eggs, and maple syrup. Continue to process until it forms a shaggy dough. If needed, add in 1 tbsp of water at a time.
Place on a large plastic wrap and divide into 2 equal balls. Top one of the balls with another sheet of plastic wrap, and flatten to form a 12” circle. Remove the top piece of plastic wrap. Invert onto a 9” pie plate and crimp the edges. (See above blog post for more tips and tricks). Do not refrigerate the other piece for shapes. Alternatively, you can divide the ingredients in 2. Start with the first half for the bottom crust, and when you're ready for the top, make the rest of the dough to cut into.
Preheat the oven to 350 degrees. Place a sheet of parchment paper over the pie crust and top with pie weights (can also use dried beans or even rice). Bake the pie crust for 10 minutes, remove from oven and set aside to cool.
For the filling and pie
Add the blackberries, arrowroot, maple syrup, sugar, lemon zest, and salt to a large pot. Cook over medium heat, stirring frequently until the blackberry mixture begins to thicken (about 5-7 minutes). Remove from heat and let cool.
Roll out the remaining dough and either use a pizza cutter to create a lattice design, or cook cutters to create shapes. You can also use this piece of pie crust to create a double crust.
Preheat the oven to 375 degrees F. Once the blackberry mixture is cooled, pour into the baked crust. Top with cut out shapes, or the double crust. If doing the double crust, be sure to poke some slits in the top layer so it doesn’t bubble up and pop.
If using the egg wash, gently whisk together the egg with a tbsp of water. Brush the mixture over the prepared crust and the edges. You can sprinkle with turbinado sugar or raw sugar.
Transfer to the oven and bake for 40 minutes or until the crust is golden all over. If the pie seems to be browning quickly, you can also cover with foil.
Let the pie cool completely before slicing and serving. Store in the fridge.
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