Growing up I always knew I wanted to cook professionally in some form or fashion for a living. Honestly, as a child, I always had the dream to be a high-class chef. With having that childhood dream, my parents did all they could to invest in one of my greatest visions for myself from elementary through high school.
What my parents’ investment looked like was cooking classes and chef summer camps where I created anything from pizza to creme brulee, learning the science of the rise and the proper measurements for the best results.
One of my favorite recipes that I studied during those classes were desserts and specifically pie. Although the majority of my cooking classes growing up did not necessarily discuss allergy-friendly recipes or vegan cooking one of my most memorable recipes that remind me of my first love of cooking is jumble berry pie.
So today I have for you my signature holiday dessert with an allergy-friendly twist, Gluten-free Jumbleberry Pie.
Ingredients:
- Gluten-free Vegan Pie Crust (click here)
- Blackberries
- Raspberries
- Blueberries
- Sugar
- Arrowroot
- Water
- Oil
Materials
- Porcelain Ramekins
- Spatula
- Large spoon
- Medium Mixing bowl
- Small Mixing bowl
- Whisk
- Rolling pin
- Large Cookie-cutter
- Measuring cups & spoons
Preheat oven to 400 degrees.
In your medium mixing bowl combine all berries (make sure berries have been rinsed and cleaned).
Next, add sugar and arrowroot and combine using your baking spatula.
Grab your vegan pie crust from the refrigerator, roll out the first half of the dough using a rolling pin, and cut out circles using a cookie-cutter.
Tip: for signature flaky vegan gluten-free pie crust (click here) or on the photo above.
Take crust circles to fill the bases of your 4 porcelain ramekins.
Begin filling ramekins evenly with sugary berry filling until all filling is removed from the mixing bowl
Once ramekins are filled, remove the second half of the pie crust from the refrigerator and begin to roll out and cut out circles. Place circles on top of ramekins over berry filling. Poke slits into the center of each pie for ventilation.
In a small mixing bowl whisk together arrowroot, sugar, water, and oil to form a glaze. Brush glaze over each pie and place pies in the oven for 40-45mins to cook until the crust turns golden brown.
After baking is complete, remove from oven and allow to cool for 5-10mins and serve.
Jumbleberry Pie
Equipment
- Baking Spatula
- 4 Porcelain Ramekins
- Medium Mixing Bowl
- Small Mixing Bowl
- Whisk
- Measuring spoons and cups
- Rolling Pin
- Large cookie-cutter
- Large Spoon
Ingredients
- 1 Gluten-free pie crust recipe
- 12 oz Blackberries fresh
- 6 oz Raspberries fresh
- 6 oz Blueberries fresh
- ¾ cup Sugar
- 3 tbsp Arrowroot powder
Pie Glaze
- 1 tbsp Arrowroot Powder
- 1 tbsp Sugar
- 2 tbsp Water
- 2 tbsp Vegetable oil
Instructions
- Preheat oven to 400° F
- In a medium bowl combined rinsed berries with arrowroot powder and sugar using a baking spatula to mix
- Using half of the vegan gluten-free pie crust recipe from the refrigerator roll out the dough using a rolling pin and light flour
- With a large cookie cutter cut 4 circles from the dough and use circles to fill the bottoms of each ramekin
- Begin filling ramekins using a large spoon to scoop berry filling from the medium bowl until all filling is used
- Next, remove the second half of pie crust dough from the refrigerator and repeat steps #3 and #4 cover each ramekin with dough, and slice small slits into the center of each pie
- Prepare glaze: whisk arrowroot powder, sugar, water, and oil in a small mixing bowl
- Brush glaze on top of each ramekin pie and place pies in the oven to bake for 40-45mins
- Once pies are bubbly and golden brown on top remove from oven and allow to cool
- After cooled serve with favorite whipped vegan topping
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