For Pie Crust (makes two 9 inch pie crusts)

• 1 bag Bob’s Red Mill gluten free pie crust mix (or your favorite gluten free flour)
• 2 sticks butter, chilled, cut into cubes
• 6+ Tablespoons cold water

For the Filling

• 7 cups fresh or frozen berries (I used raspberries, blueberries, blackberries and strawberries)
• 1 cup granulated sugar
• 1 Tablespoon lemon juice
• 4 Tablespoons cornstarch
• 2 Tablespoons butter
• 1 large egg white (optional for egg wash on crust)

1. For the pie crust

   1. Cube 2 sticks chilled butter, set aside.

   2. Add gluten free pie mix or gluten free flour to food processor or large bowl.

   3. Add cubed butter, pulse x10 or use pastry blender to cut butter into pea sized pieces.

   4. While pulsing, add 6 T cold water into mixture.

   5. Dump mixture into large bowl (if using food processor). Continue to mix with hands, adding more water as needed until dough stays together when formed.

   6. Form dough into 2 equal sized balls.

   7. Press into disc shapes, cover with plastic wrap and chill in refrigerator for 1 hour.

   8. Between two pieces of plastic wrap, roll dough into thin discs slightly larger than pie dish. Flip dough over into pie dish, trim and shape edges as needed. Set aside.

   9. Roll out second pie crust, cut out decorative pieces for top of pie. You may also use top crust whole if desired. Set aside until ready to assemble.

   For the fruit filling

   1. Add berries (fresh or frozen), sugar and lemon juice to a large saucepan over medium heat. 

    

   2. Bring fruit mixture to a simmer, stirring occasionally. This can take 10-15 minutes, especially if starting with frozen berries.

    

   3. When mixture is bubbling, spoon out 1/2 cup of the juice from the pan into a bowl. Stir 4 T cornstarch into the juice, mix until smooth. 

    

   4. Slowly pour the cornstarch mixture back into the fruit mixture and gently stir until thickened (2-5 minutes).

    

   5. Remove pot from heat and stir in the butter. Allow to cool for 15 minutes.

    

   6. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).

    

   7. Top filling with decorative pie dough cut outs or a whole top with holes pricked on top for steam to escape.

    

   8. If using egg wash, brush pie dough with egg white and sprinkle with sugar.

    

   9. Bake pie  on bottom shelf of oven at 400 degrees F for 40-45 minutes. Place a piece of tinfoil over top it if the top crust is getting too brown. 

    

   10. Remove pie from oven, cool on wire cooling rack until room temperature. Enjoy now or refrigerate until ready to eat.