For the dough
- 1 cup gluten free flour @bobsredmill
- 1/3 cup all purpose flour
- 2 tablespoons monk fruit or 4 tablespoons coconut sugar
- 115 gr cold salted butter 🧈
- 1 orange zest
- 70 ml almond milk
- 1 tablespoon cinnamon
For the filling
- 250 gr fresh blueberries
- 250 gr raspberries
- 2 tablespoons monk fruit
- 10 gr cornstarch
- 15 gr Orange juice
Procedure
- Mix dough ingredients until you have a smooth texture .
- 1. In a large bowl, whisk together the flour blend, monk , cinnamon and orange zest .
- 2. Add the cubed cold butter and toss it in the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until it's about the size of walnut halves.
- 3. Start adding the cold milk, about 1 tablespoon at a time. After each addition, use your fingertips
- Continue adding the milk and tossing the mixture until all the flour has been hydrated and the mixture starts clumping together in places.
- Chill in the fridge while you prepare the filling .
- In a bowl mix berries , cornstarch, orange juice and monk fruit .
- Bake on the lower middle oven rack at
- 400°F/200°C for about 40-45 minutes or until the pie crust is deep golden brown and you can see the juices in the filling visibly bubbling (not just around the edges but also in the centre).