Deep Dish Mini Berry Pies (Gluten-Free)
I created this Deep Dish Mini Berry Pies recipe to use frozen berries I have been collecting with the intent to make jam. As I am trying to avoid extra sugar, it riffed into a WFPB mini pie version to satisfy
Post Date: January 27, 2024
Updated: April 26, 2024
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
my need for a little something sweet. I was surprised and it brought a huge smile to me. With the bonus of being gluten-free, it is a perfect dessert for a little treat of to bring to a potluck.
Berries are just too expensive to toss once they have passed their stage of peak freshness. I just toss those last few bits in a freezer bag and use them for recipes such as this. It is the perfect way to use fresh berries past their prime.
This deep dish mini version is a cousin to the crostata which is low in sugar. So go ahead and make up a bunch to have on hand and share with neighbors. I just think life is too short to not have a treat every once in a while!
Grocery List
Produce
Fresh or Frozen Berries
Lemon
Pantry
Almond Flour
Rice flour
Tapioca starch
Dried Dates
Cornstarch
Misc
Salt
Add-Ins and Substitutions
Coconut sugar, agave or maple syrup are all great substitutes if you don’t want to mess with the dates. Select one and start with adding 1/4 cup to the berries then adjust by adding more 1 tablespoon at a time to your preference of sweetness. I like mine are the tart side!
You can try sugar substitutes like monk fruit and stevia, but I personally just don’t like them. I have not tested this recipe with these sugar substitutes.
These cute mini pies are super easy to make, which means you can play a bit with the addition of different extract flavors by adding orange or lemon and a bit of vanilla or almond extract. Too fun!
Storing
Store in an airtight container for up to 2 days. If you want to keep them past 2 days, freeze them in an airtight container or bag. To thaw, a quick microwave whirl for 15 seconds or place on a plate and let sit on the counter for 30 minutes.
Nutrition 411
Almond flour is a good source of magnesium, omega-3 unsaturated fats, plant protein, and vitamin E — a powerful antioxidant. Keep in mind that almonds, like other nuts and seeds, are high in calories. The nutrients in this flour offer many benefits, such as improved insulin resistance, as well as lower LDL (bad) cholesterol and blood pressure. Almonds may also protect brain health, as vitamin E may reduce your risk of Alzheimer’s (trusted source.)
Blueberries contain dietary fiber, which helps your digestive system run smoothly. The fruit is also an excellent source of manganese and vitamins C and K1. They also provide small amounts of copper, as well as vitamins E and B6. Blueberries are low in calories and fat. They are mainly made up of carbs and water but also contain a decent amount of fiber. They are rich in beneficial plant compounds and antioxidants — especially anthocyanins — which may account for many of their health benefits. Blueberries may decrease your risk of heart disease, boost brain health, lower blood sugar levels, and improve insulin sensitivity. (Trusted source.)
Deep Dish Mini Berry Pies
Equipment
- Medium sauce pan
- Medium Bowl
- Muffin Pan
Ingredients
Blueberry Filling
- 1/2 cup dried dates or coconut sugar, agave, or maple syrup
- 6 cups fresh or frozen berries
- 1/4 cup cornstarch mixed
- 1 tbsp lemon juice
- Grated rind of 1 lemon
- 1 pinch salt
Gluten-Free Crust
- 2 ½ cups fine almond flour
- ¾ cup white or brown rice flour
- ⅓ cup tapioca starch
- ¼ cup coconut sugar plus 2 tbsp for topping or use 2 tablespoons of agave or maple syrup then use a pinch of raw sugar for each topping.
- 2 tbsp aquafaba
- ¼ tsp fine sea salt
- 5 to 7 tbsps water doesn’t have to be cold
Instructions
Berry Filling
- Soak dates in hot water for 10 minutes.
- Puree dates into a paste. Add the date water as needed, 1 tablespoon at at time, to create a smooth constancy. Add cornstarch, salt, lemon juice, and lemon rind and puree for another minute. Set aside.
- Cut strawberries and set aside.
- Measure 6 cups of berries and place in a medium saucepan.
- Bring berries to a simmer over a low heat. The frozen berries will thaw releasing their juices. Give a stir often to ensure they are thawing at a pace that won't cause them to burn.
- Once the berries have thawed and are heated through, add the date paste mixture and bring to a boil over medium heat. Cook stirring for approximately 2 minutes until thickened, remove from heat and stir in strawberries, Let cool.
Gluten-Free Crust
- Sift dry ingredients together. This helps to create a lighter more delicate crust.
- Add aquafaba. Add water 2 tbsps at a time and mix. If you add too much water, add a tsp of brown rice flour AND a tsp of almond flour to counter the over-watering. You want a slightly sticky dough that can be rolled.
- Option 1: Place dough between two sheets of parchment paper and roll in a round to 1/8 inch thickness for one large pie.Option 2: Divide the dough into 10 or 12 equal balls for mini crostatas which are super cute and easy for hand holding.Options 3: My personal favorite. Roll out the dough round to 1/8 inch thickness and cut into muffin sized circles using a glass,
- With leftover scraps of dough, cut out cute little designs to be used on top of each little pie.Transfer rolled-out dough to a sheet pan lined with parchment paper or muffin tins that have been coated with cooking spray.
Make Mini Pies
- Preheat oven to 375℉.
- Place each cut out dough circle in the muffin tins.Spoon in the berry filling. (If making one pie, fold in the edge of the pastry overlapping the edges to form a rustic-looking edge. Press lightly to secure the seals.)
- Bake for 25 minutes depending on your oven. Completely cool.
- The leftover pies should be covered and stored in the fridge. After 2 days the crust becomes soggy.I have frozen them with success, taking out 1 or 2 at a time, defrosted and enjoyed!
More Berry PF Recipes
4 Ingredient Oil-Free Raspberry Vinaigrette Salad Dressing
Blueberry Lemon Sourdough Pancakes with Apple Blueberry Compote (Vegan)
WFPB Italian Rustic Blueberry Crostata
Blueberry Bourbon Barbecue Sauce
Fresh Cranberry Waffles/Pancakes with an Apple Cranberry Maple Compote
AFFILIATE DISCLOSURE
I occasionally include affiliate links. I do not recommend products, services, or books I have never used or purchased myself. As an Amazon Associate, I earn from qualifying purchases.
