Move over double-crust berry pies. This fresh Gluten Free Berry Pie tastes like a bowl of ripe berries and cream, with the added delight of a flaky, buttery crust.
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I adore fresh berries, especially in spring and summer when they’re at their peak. When I get the chance to pick strawberries, I usually enjoy them plain — there’s nothing like a freshly picked berry. Like a homegrown tomato, handpicked strawberries have a unique flavor and texture: they’re sweeter, juicier, and simply incredible.
When fresh berries aren’t available for picking, I keep this pie simple so the fruit can shine. With an all-butter flaky crust and a generous dollop of freshly whipped cream, this pie is pure bliss.
Ingredients you’ll need to get started
- Gluten free pie crust – if you haven’t tried the gluten free pie crust from this site, it’s easy to make, flaky, and buttery. You won’t believe it’s gluten free.
- Mixed fresh berries – choose your favorites. This version uses strawberries, blueberries, and blackberries. Raspberries are a great substitute or addition.
- Cornstarch – to thicken the filling so the berries hold together nicely.
- Rose water (optional) – a drop or two enhances and brightens the berry flavor. Use sparingly.
Let’s make this berry pie
- Step 1: Blind-bake the pie crust according to the crust recipe and allow it to cool completely.
- Step 2: Puree one cup of strawberries until smooth.
- Step 3: In a small saucepan, whisk together sugar and cornstarch. Add water and the strawberry puree and cook over medium heat, whisking constantly, until the mixture comes to a boil. Continue to boil and whisk for 3 minutes to activate the cornstarch.
- Step 4: Remove the pan from heat and whisk in the dry Jello powder, vanilla, and rose water if using. Mix until smooth.
- Step 5: Pour the warm glaze over the remaining berries in a large bowl and gently toss to coat all the fruit evenly.
- Step 6: Spoon the coated berries into the cooled pie shell, smoothing the top. Refrigerate for at least 2 hours (or overnight) to set. Serve with freshly whipped cream.
Prefer To Watch?
Fresh berry pie FAQs
Yes — use whatever combination you prefer. Combinations of strawberries, blueberries, blackberries, and raspberries all work beautifully and yield slightly different flavor profiles.
Absolutely. While strawberry is classic, other fruit-flavored gelatin mixes like raspberry, berry blue, or cherry will also produce delicious results.
Yes. Use a vegan gelatin alternative and a dairy-free crust made with plant-based butter. Adjust any other dairy components accordingly.
More gluten free berry recipes
- Easy frozen berries with hot white chocolate
- Pavlova (a naturally gluten free dessert)
- Gluten free trifle recipe
- Gluten free red, white, and blueberry cupcakes
- Eton mess (a naturally gluten free dessert)
- Patriotic Cookies
- Fresh Gluten-Free Blueberry Pie
I hope this pie leaves you as delighted and speechless as it does us. Enjoy!
~Kim
Fresh Gluten Free Berry Pie
Ingredients
- 1 gluten free pie crust blind-baked and cooled
- 3 pounds (1.3kg) mixed fresh berries, rinsed and stemmed (any berries of your choosing; cut large strawberries)
- ¾ cup (150g) granulated sugar
- 3 tbsp (23g) cornstarch
- ½ cup (120ml) water
- 1 3-oz (85g) package strawberry Jello mix (or another fruit-flavored gelatin)
- 1 teaspoon vanilla extract
- ⅛-¼ teaspoon rose water (optional)
- sweetened whipped cream for serving (if desired)
Instructions
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Blind-bake the pie crust per recipe instructions and allow it to cool completely.
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Place all but roughly one cup of the berries in a large bowl and set aside. Puree the reserved cup of berries until smooth.
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In a small saucepan, whisk together sugar and cornstarch. Add water and the berry puree and cook over medium heat, whisking until bubbling. Continue to cook and whisk for 3 minutes.
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Remove from heat and whisk in dry Jello mix, vanilla, and rose water if using. Pour the glaze over the berries and toss gently to coat.
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Spoon the coated berries into the cooled pie shell. Refrigerate for at least 2 hours or up to overnight to set.
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To serve, whip 2 cups (480ml) heavy cream with ¼ cup (32g) powdered sugar and 2 teaspoons vanilla to stiff peaks. Dollop on each slice and enjoy.