Gluten-free Blackberry Crumble Pie

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• 1 cup bob's red mill gluten-free all purpose baking flour
• 2 tablespoons sweet sorghum flour
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter
• 1 egg
• 1 tablespoon cider vinegar
• 4 cups blackberries
• 1/2 cup sugar
• 3 tablespoons quick-cooking tapioca
• 1 cup brown rice flour
• 1/2 cup sugar
• 3 tablespoons butter (melted)
• 1 tablespoon oil
• 1/2 cup chopped pecans (optional)

Recipe

• 1 preheat oven to 425.
• 2 mix together gluten-free all purpose flour, sweet sorghum flour, sugar and salt.
• 3 cut the butter into chunks and, using your finger tips, work the butter into the dry ingredients to form a coarse meal.
• 4 make a well. break the egg into the well.
• 5 add vinegar and use a fork to stir from the center, working the flour into the egg to form a soft dough.
• 6 roll out the dough between two sheets of wax or parchment paper. roll it to about 10-12 inches in diameter and then stick it in the freezer for 10-15 minutes, this will allow the dough to be hard enough to not stick to the paper when you need to peel it off.
• 7 peel off the paper, and put the pie dough into a pie pan, fluting the edges. set aside.
• 8 combing the ingredients for the filling in a large bowl, pour into uncooked pie crust.
• 9 mix together ingredients for the crumble. sprinkle crumb topping on top of the blackberry combination.
• 10 bake in preheated oven at 425 for 10 minutes.
• 11 reduce heat to 350 and continue baking for 25-30 minutes.