You can buy a pre-made pie crust from Trader Joe’s or Whole Foods or make one from scratch. Immaculate Baking has a pie crust too. I use a GFCF crust by Kinnikinnick. It’s small but covers the bottom of the pie plate at least. Take out of the freezer and let sit at room temp for an hour before using.
1 cup sugar
5 tsp of quick cooking tapioca (I think any are OK as long as it’s just tapioca). Look for this by the Jell-O.
½ tsp cinnamon
4 cups frozen mixed berries (I use blueberries and raspberries)
2 or 3 Granny Smith apples, peeled and cut into small slices
Grease bottom and sides of pie pan with melted butter or shortening. Place pastry in pie pan.
In large mixing bowl, stir together the sugar, tapioca, and cinnamon. Add the berries and apple slices. Toss gently till coated. Let stand 15 minutes.
Spoon filling into pastry lined pie plate. Place pie on a foil lined cookie sheet to catch any over flow. Loosely cover pie with tin foil.
Remove foil and bake another 30-45 minutes or until pie is bubbling and crust is a light golden brown.
1/2 cup of flour (I like to use King Arthur unbleached flour but any will do. For GF, I used Namaste Perfect Flour Blend.)
½ cup brown sugar, firmly packed (Light Brown Domino Sugar)
1/8 tsp salt
½ cup of butter (1 stick) or 1/2 cup of shortening for dairy free (I used Tropical Traditions (order online) palm oil shortening. Can use Spectrum brand shortening too.)
Combine the above ingredients. Blend until crumbly, then sprinkle over fruit. Bake as above. Allow pie to cool for a while before cutting. Store leftovers in the refrigerator.