Jumbleberry Pie

A gluten and dairy-free pie favorite

Prep Time 10

Cook Time 40

Total Time 50

Course Dessert

Cuisine American

Servings 4 people

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

Keyword Apple Pie, Blackberry, Blueberry, Bumbleberry, Raspberry