mixed berry pie

This warm berry custard called a Flaugnarde, similar to clafoutis, may sound fancy, but you won’t believe how easy it is to whip up!

Flaugnarde of Mixed Berries (Clafoutis)

berries (such as blackberries, blueberries, raspberries)

eggs

tbsp light agave nectar (or sugar)

unbleached all-purpose flour (sifted)

salt

1% milk

tsp vanilla extract

sugar

baking spray

Preheat the oven to 350F°.

Lightly spray a baking dish with baking spray and dust with a little flour. Toss in the berries.

Whisk the eggs, agave, salt, and flour together in a large bowl until smooth. Add the milk and vanilla extract. Whisk until smooth then pour into the baking dish.

Bake for 45 - 50 minutes or until lightly browned and a toothpick inserted into the center comes out clean.

When you pull it put of the oven it will wiggle a bit which is completely normal. Cool on a wire rack. The flaugnarde will have puffed up a bit and will deflate while cooling.

When cool, dust with powdered sugar and serve.

This easy-to-make mixed berry pie is bursting with fruit flavor and wrapped in a tender flaky pie crust.

Mixed Berry Pie

(375 grams) all-purpose flour

tsp (5 grams) salt

(188 milliliters) vegetable oil

(83 milliliters) milk

(150 grams) sugar

(62 grams) all-purpose flour

cinnamon

tsp (1.25 milliliters) ground nutmeg

Preheat oven to 425F and position rack to lower third of oven.

Sift the flour twice, then whisk in the salt and create a little well.

Pour in the oil, then milk and stir everything together.

Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper. Dampen the work area with a wet cloth or paper towel to prevent the wax paper from slipping.

Divide into two parts. Roll each part out in between 2 sheets of wax paper to about 11&#8243; in diameter.

Fit one piece into a 9&#8243; pie plate by placing your hand underneath the wax paper and quickly flip the crust over and onto your pie plate. Fit it in with the wax paper, then carefully remove the wax paper and fix any cracks or tears by pinching and sealing the dough.

Toss the berries, flour, sugar, cinnamon, and nutmeg together. Spoon the filling mixture into the pie.

Place the second pie crust on top. Remove the wax paper. Seal and crimp the edges. Cut a few slits for ventilation.

Bake at 425F for 15 minutes, then reduce oven temperature to 375F and bake for another 30 minutes or until crust is golden brown and filling starts to bubble. Cover the edges with foil if it starts to brown too quickly.

I made this over the weekend and it was AMAZING! My husband and kids said it was the best pie I've ever made. It was so easy and bursting with delicious berry flavor. Thank you for such a great recipe!

Love this recipe! I’ve used it twice since I found it a week ago. Super easy and delicious pie 🥧 👏😋

I used the filling recipe (I have a crust recipe I grew up with, otherwise I would’ve used the crust recipe!). Anyway, the filling was delightful! The suggested cooking times were also spot on as well. Fantastic filling, it was delicious!

Undeniably delicious mixed berry pie with a flaky vegan and gluten-free crust and a jammy, flavorful, tart-sweet berry filling. Just 8 ingredients required!

Mixed Berry Crumble Pie (Vegan + GF)

gluten-free pie crust ((or sub store-bought // ensure vegan-friendly

cane sugar* ((organic for vegan-friendly))

tsp sea salt

vegan butter ((or dairy butter if not vegan/dairy-free))

rolled oats ((certified gluten-free as needed))

MB 1:1 Gluten-Free Flour Blend*

mixed berries

lemon

vanilla ice cream

whipped cream

Preheat oven to 375 degrees F (190 C), and set out a standard size (9-inch) pie pan. If making homemade pie crust, prepare it at this time. Note: With both homemade and store-bought crust, the crust needs to par-bake for 20 minutes before adding the filling in step 4.

CRUMBLE TOPPING: While the crust chills, make the crumble topping. In a medium mixing bowl, combine the cane sugar, salt, vanilla, and melted butter. Add the oats and mix until well combined, then add the flour and mix until the topping is somewhat crumbly and sticks together when pressed between your fingers. Set aside.

FILLING: Add the berries to a medium saucepan over medium heat. Stir frequently, until the berries begin to release a bit of juice. Add the sugar and lemon zest and continue cooking until very liquidy and just barely bubbling, about 3-5 minutes. Sprinkle in the flour and stir continuously until the mixture has thickened considerably and looks very thick and jammy, about 5-7 minutes longer. Turn off the heat.

Once the crust has finished par-baking, transfer the berry filling to the crust. Add the crumble topping on top of the berries by squeezing it together in your hand then “crumbling” it on top. Cover with foil and transfer the pie back to the oven. Bake for 15 minutes, then uncover and bake for another 15 minutes to let the topping crisp up.

Let cool completely (at least 2-3 hours) before slicing and enjoying — this ensures the berry filling will firm up. After slicing, if you prefer warm pie, individual servings can be warmed in a 200 degree F (90 C) oven or very briefly in the microwave. Serve with a scoop of vanilla ice cream or coconut whipped cream (optional) and enjoy!

Leftovers keep in a cool room for 1-2 days, in the refrigerator for 3-4 days, or in the freezer for up to 1 month.

This is one of the best pies I’ve had! I loved the combo of berries and the crispy crumb topping. I used regular all purpose flour for the crumble and to thicken the filling, and it worked just fine. Great recipe!

Super delicious. I used a store bought crust because I was in a hurry but will make from scratch next time. The only strange part was I had a ton of leftover filling - probably like 2 cups' worth. So next time I'll probably prepare a bit less filling or use a larger pan than 9". Thanks!

I made this for Thanksgiving, it was so good I made 2 of them for Christmas. Great recipe!

Oh, SO GOOD!!!
And easy! 
I am not a pie person...but this was...WONDERFUL!!! It's the right balance of sweet and tart, for my taste buds. I did use a stevia sweetener that is substitutable cup for cup for cane or coconut sugar. All I can say is YUM! and Thank you!

This was my very first vegan dessert ever and it was so amazing! Hands down one of the best pies I have ever eaten.  I used all blueberries,(Wyman's frozen wild blueberries) and it turned out perfectly! I also made the homemade gluten free vegan crust and it was so good! I honestly can't say enough good things about this recipe.  Thank you so much!

pie was absolutely delicious! i should mention that i used APF instead of your flour which is probably why i needed to adjust the recipe a bit. the filling held together so much better than i thought it would. this was my first time making a pie and i'm so happy with the way it came out! :)

https://www.youtube.com/watch?v=bpOuAsG_60c

Undeniably delicious mixed berry pie with a flaky vegan and gluten-free crust and a jammy, flavorful, tart-sweet berry filling. Just 8 ingredients required!

Full Recipe: https://minimalistbaker.com/mixed-berry-crumble-pie-gluten-free-vegan/
 
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Top 3 mixed berry pie recipes from across the web

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The most viewed mixed berry pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine