Mini Blackberry Pies (GF/DF)

 

I love blackberries so much, I can eat them in any form. Yesterday I went to my local farmer market and they had these beautiful and fresh blackberries that immediately though about making a pie with them so here we are.

For this recipe I wanted something light, gluten and dairy free. I've been bloaty for the past weeks so decided to take a break on wheat. So for those of you who can't eat wheat or dairy this recipe is perfect for you!

Makes 10
 You will need:

For the crust:

1 1/2 cup white rice flour

1/2 cup corn starch

1/2 oat flour

1 tsp baking powder

1 tbsp vanilla extract

2 tbsp sugar

2 tbsp water

2 tbsp of coconut oil

For the filing:

2 cups blackberries

1 tsp vanilla extract

1 tbsp lemon juice

1/4 sugar

2 tbsp corn starch

 

1. In a bowl add your blackberries, vanilla extract, lemon juice, sugar and corn starch. Mix and set aside.
2. For the crust, in a food processor add your flours, corn starch, baking powder, sugar and coconut oil and pulse a few times to combine.
3. Add the vanilla extract and the water and pulse until well combined. You'll know the dough is ready when the dough sticks together.
4. Transfer the dough to a clean work surface and knead for a couple of minutes. Roll out the dough and using a 4-inch cookie cutter or a cup, cut out 12 circles. Add a few sprinkles of flour under the dough to keep the dough from sticking then press each dough circle into the bottom of a muffin tin cup.
5. Fill each cup until nearly full with pie filling.
6. With the extra pie dough, cut out your designs for the tops of the pies, and place them on top.
7. Brush the top of each pie with a whisked egg. Then bake for 30 to 35 minutes at 180° C, or until the crust is golden brown and the filling begins to bubble.