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Mixed Berry Pie

Gluten and Dairy Free Mixed Berry Rhubarb Pie

This sweet and tangy pie combines four types of berries with tart rhubarb and a streusel crumb topping.
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Course: Dessert
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 9 hours
Servings: 8

Equipment

  • 1 Pie pan
  • 2 mixing bowls

Ingredients

Berry-Rhubarb Pie

  • 1 Gluten Free pie crust for deep 9" pie
  • 2 cups rhubarb, thinnly sliced
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 1/2 cups strawberries, sliced
  • 1 orange, zested
  • 4 tbsp cornstarch
  • 1 cup sugar

Crumb Topping

  • 8 tbsp Dairy Free butter
  • 1 1/4 cup rolled oats
  • 1/3 cup brown sugar
  • 1/2 tsp kosher salt
  • 3/4 cup Gluten Free 1.1 flour
  • 1/4 tsp cinnamon

Instructions

  • Preheat the oven to 400 degrees.
  • Place a baking sheet on the bottom rack of your oven and another in the center of your oven. This will prevent any filling from spilling over.
  • Add all of the ingredients for the Berry-Rhubarb Pie to a bowl, except for the pie crust. Mix to combine.
  • Pour the filling into the pie crust.
  • Add all of the ingredients for the crumb topping to a bowl and mix to combine. It should be slightly sandy and resemble pebbles.
  • Sprinkle the crumb topping all over the top of the pie.
  • Bake your pie for a total of 45 minutes. At the 25–30-minute mark check the color to make sure it is golden brown. Lightly cover the top of the pie with foil and allow it to finish baking.
  • Let the pie cool for one hour and then allow it to refrigerate for 8 hours before cutting and serving.
  • Enjoy!

Video

Notes

This same mixed berry pie recipe can be made with a pie crust topping instead of the crumble topping. You will need two pie crusts if you decide to top this off with a pie crust. 
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