Berry Streusel Pie

To streamline the recipe, prep the dough and streusel the night before. Both require a food processor, so it’s easy to knock them off together!

¹⁄₂ cup gluten-free multipurpose flour blend

¹⁄₄ cup packed brown sugar

¹⁄₄ cup cold butter, unsalted; cubed

¹⁄₂ cup sour cream or plain 2% Greek yogurt

1 egg

¹⁄₃ cup granulated sugar

2 tbsp gluten-free multipurpose flour blend

1 tsp vanilla extract

Pinch of salt (optional)

4 cups frozen berries

Preheat oven to 425° F. Roll dough into a large circle and fit into an 8" pie plate; crimp or flute edge. Place on Sheet Pan. Refrigerate while prepping remaining ingredients.
To make streusel, place flour, sugar, and cinnamon in a food processor; pulse to mix. Add cold cubed butter and pulse until mixture resembles coarse crumbs.
For filling, in a bowl, whisk together sour cream, egg, sugar, flour, vanilla and salt until smooth; stir in berries.
Scrape into pie shell. Bake on bottom rack of preheated oven for 15 min. Reduce oven to 375°F. Sprinkle streusel overtop pie; continue to bake until filling is set but still jiggly, about 35—40 min. Loosely tent crust with tin foil if pastry starts to brown too quickly.

Per serving: Calories 0, Fat 0 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g (Fibre 0 g, Sugars 0 g), Protein 0 g.

Add 1 tsp grated lemon peel to pie filling mixture.

Cinnamon

Apple Pie Spice

Sheet Pan