Wheat and Dairy-Free Blackberry Pie

My sister is allergic to wheat, dairy, oats, barley, and rye, so cooking for her is hard. But this is a delicious pie that even she can eat!

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 410 Calories

Ingredients

• 1 cup white sugar
• 1 pinch salt
• ½ cup margarine, softened
• ¼ cup ice water
• 2 tablespoons lime juice
• 4 cups blackberries
• ⅓ cup potato flour
• 1 ½ cups potato flour
• ¼ cup margarine, melted and divided

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Beat 1/2 cup margarine, 1 1/2 cups potato flour, ice water, and salt together in a bowl with an electric mixer until mixture is large crumbs. Form into a ball of dough; chill in refrigerator for 1 hour.

Step 3

Stir blackberries, sugar, 1/3 cup potato flour, and lime juice together in a bowl.

Step 4

Separate dough into two equal halves. Roll each half with a rolling pin to 12 inches in diameter. Press one crust in a 9-inch pie pan. Scoop blackberry filling into the prepared pan. Drizzle 3 tablespoons margarine over blackberry filling.

Step 5

Lightly press the other pie crust on top of the blackberry filling and seal the edges to the bottom layer's edges. Brush top crust with remaining 1 tablespoon melted margarine. Cut 2 or 3 slits in the top crust to allow steam to escape during baking.

Step 6

Bake pie in the preheated oven until crust is golden brown and blackberries are bubbling, about 40 minutes.