Ingredients
The following ingredients have 4 Servings
- 1 Pie Crust (Gluten-free or regular)
- 2 cups raspberries (frozen or fresh)*
- 2 cups blueberries (frozen or fresh)*
- 2 cups blackberries or cherries (frozen or fresh)*
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 Tbsp lemon juice or orange juice
- 6 Tbsp butter or vegan butter, cut into tiny cubes
- 1/2 cup brown sugar
- 1/2 cup flour (gluten free all purpose flour or white all purpose flour)
- 3/4 cup oats, gluten free or regular (I prefer quick oats, but rolled are fine!)
- 1/2 tsp. vanilla
- pinch salt
Instruction
- (if you have a deep dish pan, that’s preferred). To help weigh the crust down, you can add parchment paper and add dry beans or pie weights (as shown in the photos/video). Or, you can prick the crust a few times with a fork before baking.
- at 350 degrees for 10-15 minutes. (This will make the bottom of the crust more sturdy for the berry pie filling.) When the pie crust is done pre-baking, let it cool for a few minutes before adding the filling and topping.
