Peach and Blackberry Pie with Gluten Free Crust Recipe
Place gluten free flour mix, rice flour, oat flour, gelatin and sea salt in a food processor. Pulse a few times to combine. Add butter and pulse until it looks like wet sand, about 8 (1-second) pulses. Add 10 tablespoons of ice water, 1 tablespoon at a time, and pulse after each addition. Pulse until dough gathers into large clumps. The dough should not be crumbly. If it is, add a tablespoon or two of water. Divide dough into 2 portions and wrap plastic wrap around each piece, pressing firmly to form into a disk. Refrigerate 30 minutes.
Place peaches, blackberries, sugar, tapioca, lemon juice and zest in a large bowl and stir until incorporated. Let fruit sit for 15 minutes to allow the fruit mixture to macerate.
Preheat oven to 400ºF, adjust rack to middle position, and place a large baking sheet on the middle rack (you will bake your pie on top of this baking sheet). Roll out one disk of dough on a generously floured surface into a 12-inch disk. Carefully roll dough loosely around the rolling pin and then unroll into pie dish. Fold the overhanging dough under itself and then crimp with your fingers or press against the lip of the pie dish with a fork. Pour filling into pie plate and scatter butter pieces on top.
Remove the second disk of dough from the refrigerator. If it’s stiff and cold, allow it to sit on the counter for a few minutes to soften. Roll out dough on a generously floured surface into a 12-inch disk. Cut dough into 10 1/2-inch strips (long enough to span the length of the pie dish). Go to Elise’s tutorial to see how to lay a lattice top for your pie.
Bake for 20 minutes at 400ºF then reduce oven temperature to 350ºF and bake until juices bubble and crust is golden brown, about 30-35 minutes longer. Allow pie to cool almost to room temperature before serving so the juices can thicken about 1-2 hours. The pie is best served the day it’s baked.