Wheat And Dairy-Free Blackberry Pie – a delicious recipe with margarine, flour, water, salt, blackberries, white sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
Stir blackberries, sugar, 1/3 cup potato flour, and lime juice together in a bowl.
3
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
6
Bake pie in the preheated oven until crust is golden brown and blackberries are bubbling, about 40 minutes.
280
kcal
Calories
70
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup margarine, softened, 1 1/2 cups potato flour, 1/4 cup ice water, 1 pinch salt, and more.
Yes, Wheat And Dairy-Free Blackberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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