Why wouldn't I be baking on my day off?
Flaky gluten free pie crust enrobbed around strawberries, blackberries, raspberries and blueberries with a little sweetness and orange zest.
Gluten Free Crust
3 cups rice flour
1 tbl organic sugar
1 tsp fresh orange zest
pinch of cinnamon
1 cup vegetable shortening, cold and cubed
1/2 (+/-) cold water
Combine the flour, sugar, orange zest and cinnamon in a food processor. Pulse to combine. Add the cold, cubed butter and pulse until the shortening is in pea-sized cubes. Add in the water, 2 tbl at a time until the dough almost comes together. Remove the dough from the processor and pour out on a container. Using your hands, knead the dough into two cohesive balls. Flatten and wrap in discs and chill for 1 hour.
Preheat the oven to 400.
Remove one disc from the fridge and roll it out or press it into a pie pan. Cover with a sheet of parchment and weight down with dried beans. Bake for 15 minutes then remove the foil and bake for 5 minutes more.
Fill the par baked pie shell with filling, top with crust, sprinkle the crust with a little bit of sugar and bake at 375 for 15-20 more minutes until the crust has browned.
Mixed Berry Pie Filling
6 cups mixed berries, fresh or frozen
3/4 cup organic sugar
1 tbl orange zest
3 tbl cornstarch
1 tbl vanilla extract
In a large sauce pot, add the berries, sugar, zest, cornstarch and cook over medium heat until the berries have cooked down, 10 minutes. Bring to a low simmer and cook until the filling has thickened, 5 more minutes. Stir in the vanilla. Remove from the heat and let cool until the pie crust is ready to fill.