30+ Irresistible Gluten-Free Berry Pie Recipes for Every Occasion

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There’s nothing quite as comforting as a freshly baked berry pie, but for those following a gluten-free diet, finding the perfect recipe can be a challenge.

Luckily, gluten-free baking has come a long way, and you no longer have to sacrifice flavor or texture to enjoy a delicious homemade berry pie.

Whether you prefer the classic sweetness of strawberries, the tartness of blackberries, or a mix of vibrant berries, there’s a gluten-free berry pie recipe out there for you.

In this blog, we’ll explore a variety of gluten-free berry pie recipes that are perfect for any occasion.

From flaky, buttery crusts to naturally sweetened fillings, these recipes will satisfy your pie cravings while keeping things gluten-free.

Whether you’re baking for a holiday gathering, a summer picnic, or just a cozy dessert night, these gluten-free berry pies will impress your taste buds and your guests.

30+ Irresistible Gluten-Free Berry Pie Recipes for Every Occasion

Gluten-free baking doesn’t have to be complicated, and these berry pie recipes prove just that!

With the right ingredients and techniques, you can achieve a flaky, golden crust and a juicy, flavorful filling that everyone will love—whether they follow a gluten-free diet or not.

Experiment with different berries, natural sweeteners, and creative crust designs to make each pie your own.

Gluten-Free Mixed Berry Pie

This classic gluten-free mixed berry pie is a delightful blend of strawberries, blueberries, raspberries, and blackberries encased in a flaky, buttery gluten-free crust.

It’s a perfect balance of sweet and tart, making it a great dessert for any occasion.

Whether you serve it warm with a scoop of vanilla ice cream or enjoy it on its own, this pie is sure to satisfy your cravings.

Ingredients

For the Gluten-Free Crust:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not included in the flour mix)
1 tbsp sugar
½ tsp salt
1 cup unsalted butter, cold and cubed
1 egg
¼ cup ice water
1 tsp apple cider vinegar

For the Berry Filling:

4 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
¾ cup sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract
1 tbsp butter, cut into small pieces

Instructions

Prepare the Crust: In a large bowl, mix the gluten-free flour, xanthan gum, sugar, and salt. Add the cold butter and use a pastry cutter to mix until the mixture resembles coarse crumbs.
In a small bowl, whisk the egg, ice water, and vinegar together, then add to the flour mixture. Mix until a dough forms. Divide the dough in half, wrap in plastic, and refrigerate for at least 1 hour.
Make the Filling: In a large bowl, combine the mixed berries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Stir well and set aside.
Assemble the Pie: Preheat the oven to 375°F (190°C). Roll out one half of the dough and fit it into a 9-inch pie pan. Pour in the berry filling and dot with butter. Roll out the second half of the dough and place it over the filling, sealing the edges and cutting slits for ventilation.
Bake the Pie: Place the pie on a baking sheet and bake for 45–50 minutes or until the crust is golden brown and the filling is bubbling. Let cool before serving.

This gluten-free mixed berry pie is a timeless favorite, bringing together the natural sweetness of berries and the flaky goodness of a homemade crust.

It’s an excellent dessert for family gatherings or weekend treats.

Serve it with whipped cream or vanilla ice cream for an extra indulgent experience!

Gluten-Free Blueberry Crumble Pie

If you love a crispy, buttery crumble topping, this gluten-free blueberry crumble pie is for you!

It features a gluten-free crust filled with juicy blueberries and topped with a delicious oat crumble.

This pie is not only easy to make but also bursting with flavor, making it a wonderful dessert for summer gatherings or a cozy night in.

Ingredients

For the Crust:

1 ½ cups gluten-free all-purpose flour
½ tsp salt
1 tbsp sugar
½ cup unsalted butter, cold and cubed
1 egg
2 tbsp ice water

For the Blueberry Filling:

4 cups fresh or frozen blueberries
½ cup sugar
2 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract

For the Crumble Topping:

¾ cup gluten-free rolled oats
½ cup gluten-free all-purpose flour
½ cup brown sugar
½ tsp cinnamon
½ cup butter, melted

Instructions

Prepare the Crust: In a large bowl, mix the flour, salt, and sugar. Add the cold butter and use a pastry cutter to form coarse crumbs. Stir in the egg and ice water, mixing until the dough forms. Press the dough into a 9-inch pie pan and refrigerate while preparing the filling.
Make the Filling: In a bowl, combine blueberries, sugar, cornstarch, lemon juice, and vanilla. Stir well and let sit for 10 minutes.
Prepare the Crumble Topping: In another bowl, mix oats, flour, brown sugar, and cinnamon. Stir in melted butter until the mixture forms clumps.
Assemble the Pie: Preheat the oven to 375°F (190°C). Pour the blueberry filling into the crust and sprinkle the crumble topping evenly over it.
Bake: Place the pie in the oven and bake for 40–45 minutes, until the topping is golden brown and the filling is bubbling. Let cool before serving.

This gluten-free blueberry crumble pie is the perfect combination of juicy berries and crispy, buttery crumble.

It’s easy to make and even easier to love!

Serve it warm with a dollop of whipped cream or a scoop of ice cream for an irresistible treat.

No-Bake Gluten-Free Strawberry Pie

For those who love a refreshing and easy dessert, this no-bake gluten-free strawberry pie is a dream!

Made with a simple gluten-free graham cracker crust and a luscious strawberry filling, this pie is light, fruity, and perfect for summer.

It requires minimal effort and no oven time, making it a great choice for hot days or when you need a quick dessert.

Ingredients

For the Crust:

1 ½ cups gluten-free graham cracker crumbs
¼ cup sugar
½ cup melted butter

For the Strawberry Filling:

4 cups fresh strawberries, hulled and sliced
½ cup sugar
2 tbsp cornstarch
½ cup water
1 tbsp lemon juice
1 tsp vanilla extract

For Garnish (Optional):

Whipped cream
Fresh strawberries

Instructions

Make the Crust: In a bowl, mix the gluten-free graham cracker crumbs, sugar, and melted butter. Press the mixture into a 9-inch pie pan and refrigerate for at least 30 minutes.
Prepare the Filling: In a saucepan over medium heat, combine sugar, cornstarch, water, and lemon juice. Stir constantly until thickened. Remove from heat and add vanilla extract.
Assemble the Pie: Arrange the sliced strawberries in the chilled crust. Pour the thickened strawberry mixture over the berries, spreading evenly.
Chill and Serve: Refrigerate for at least 3 hours, until set. Serve chilled with whipped cream and fresh strawberries if desired.

This no-bake gluten-free strawberry pie is the ultimate warm-weather dessert.

Light, refreshing, and bursting with fresh strawberry flavor, it’s a perfect way to enjoy the natural sweetness of berries without turning on the oven.

Gluten-Free Raspberry Almond Tart

This elegant gluten-free raspberry almond tart combines a crisp almond flour crust with a rich, sweet raspberry filling.

The nutty flavor of the crust pairs beautifully with the tartness of the raspberries, creating a balanced and flavorful dessert.

It’s perfect for special occasions or whenever you’re craving a refined yet simple treat.

Ingredients

For the Almond Crust:

2 cups almond flour
¼ cup coconut sugar or regular sugar
¼ tsp salt
¼ cup melted butter or coconut oil
1 egg
1 tsp vanilla extract

For the Raspberry Filling:

3 cups fresh raspberries
½ cup sugar
2 tbsp cornstarch
1 tbsp lemon juice
½ tsp almond extract

Instructions

Prepare the Crust: Preheat oven to 350°F (175°C). In a bowl, mix almond flour, sugar, and salt. Stir in melted butter, egg, and vanilla until a dough forms. Press the dough into a 9-inch tart pan and bake for 10–12 minutes until lightly golden. Let cool.
Make the Filling: In a saucepan over medium heat, combine raspberries, sugar, cornstarch, and lemon juice. Cook until the mixture thickens, stirring frequently. Remove from heat and stir in almond extract.
Assemble the Tart: Pour the raspberry filling into the cooled crust and spread evenly. Refrigerate for at least 2 hours before serving.
Serve: Garnish with fresh raspberries and a sprinkle of powdered sugar if desired.

This gluten-free raspberry almond tart is a sophisticated dessert that is both flavorful and satisfying.

The almond crust adds a delightful crunch, while the raspberry filling provides a sweet-tart contrast.

Enjoy it with a cup of tea or as a showstopping dessert for any occasion!

Gluten-Free Blackberry Lemon Pie

A bright and refreshing twist on a classic berry pie, this gluten-free blackberry lemon pie is packed with juicy blackberries and zesty lemon.

The combination of sweet and tangy flavors makes this pie an irresistible treat, perfect for summer gatherings or a cozy night in.

Ingredients

For the Crust:

1 ½ cups gluten-free all-purpose flour
½ tsp salt
1 tbsp sugar
½ cup cold butter, cubed
1 egg
2 tbsp ice water

For the Blackberry Lemon Filling:

4 cups fresh blackberries
¾ cup sugar
2 tbsp cornstarch
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract

Instructions

Make the Crust: In a large bowl, mix gluten-free flour, salt, and sugar. Add cold butter and use a pastry cutter to form a crumbly texture. Mix in the egg and ice water until a dough forms. Roll out and press into a 9-inch pie pan. Refrigerate while making the filling.
Prepare the Filling: In a saucepan, combine blackberries, sugar, cornstarch, lemon juice, and zest. Cook over medium heat until the mixture thickens, about 5 minutes. Remove from heat and stir in vanilla extract.
Assemble the Pie: Pour the filling into the chilled crust. Preheat oven to 375°F (190°C). Roll out remaining dough for a lattice or full top crust, or leave it open-faced. Bake for 40–45 minutes until the crust is golden.
Cool & Serve: Allow the pie to cool completely before slicing. Serve with whipped cream or ice cream.

This gluten-free blackberry lemon pie is the perfect combination of sweet and tangy flavors.

The freshness of the blackberries and the brightness of lemon create a refreshing dessert that’s sure to impress.

Serve it warm with a scoop of vanilla ice cream for a delightful treat!

Gluten-Free Strawberry Rhubarb Pie

This gluten-free strawberry rhubarb pie is a perfect balance of sweet and tart, with juicy strawberries complementing the tangy rhubarb.

The flaky gluten-free crust encases the vibrant filling, making it a delicious dessert for spring and summer.

Whether you enjoy it on its own or with a dollop of whipped cream, this pie is a guaranteed crowd-pleaser.

Ingredients

For the Crust:

2 ½ cups gluten-free all-purpose flour
½ tsp xanthan gum (if not included in flour mix)
1 tbsp sugar
1 tsp salt
1 cup cold butter, cubed
1 egg
¼ cup ice water

For the Strawberry Rhubarb Filling:

3 cups fresh strawberries, sliced
2 cups rhubarb, chopped
¾ cup sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp vanilla extract

Instructions

Prepare the Crust: In a bowl, mix gluten-free flour, xanthan gum, sugar, and salt. Cut in cold butter until crumbly. Stir in egg and ice water until a dough forms. Divide in half, wrap in plastic, and refrigerate for 1 hour.
Make the Filling: In a large bowl, mix strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla. Let sit for 15 minutes.
Assemble the Pie: Preheat oven to 375°F (190°C). Roll out one half of the dough and place it in a 9-inch pie pan. Add the filling, then roll out the remaining dough and cover the pie, sealing the edges. Cut slits for ventilation.
Bake the Pie: Place the pie on a baking sheet and bake for 45–50 minutes until the crust is golden and the filling is bubbling.
Cool & Serve: Let cool before slicing. Serve with whipped cream or ice cream.

This gluten-free strawberry rhubarb pie is the perfect balance of sweet and tart, with a crisp, buttery crust.

The combination of fresh strawberries and tangy rhubarb makes for a refreshing and nostalgic dessert.

Enjoy it as a delightful summer treat!

Gluten-Free Cranberry Apple Pie

This gluten-free cranberry apple pie is the perfect combination of sweet and tart, with juicy apples complementing the vibrant tang of cranberries.

The rich, spiced filling is encased in a buttery gluten-free crust, making it a perfect dessert for holiday gatherings or cozy autumn nights.

Ingredients

For the Crust:

2 ½ cups gluten-free all-purpose flour
½ tsp xanthan gum (if not included in flour mix)
1 tbsp sugar
1 tsp salt
1 cup cold butter, cubed
1 egg
¼ cup ice water

For the Cranberry Apple Filling:

3 cups apples, peeled and sliced
1 ½ cups fresh or frozen cranberries
¾ cup sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp cinnamon
½ tsp nutmeg
1 tsp vanilla extract

Instructions

Prepare the Crust: In a bowl, mix gluten-free flour, xanthan gum, sugar, and salt. Cut in cold butter until crumbly. Stir in egg and ice water until a dough forms. Divide in half, wrap in plastic, and refrigerate for 1 hour.
Make the Filling: In a large bowl, mix apples, cranberries, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and vanilla extract. Let sit for 15 minutes.
Assemble the Pie: Preheat oven to 375°F (190°C). Roll out one half of the dough and place it in a 9-inch pie pan. Add the filling, then roll out the remaining dough and cover the pie, sealing the edges. Cut slits for ventilation.
Bake the Pie: Place the pie on a baking sheet and bake for 50–55 minutes, until the crust is golden and the filling is bubbling.
Cool & Serve: Let cool before slicing. Serve with whipped cream or vanilla ice cream.

This gluten-free cranberry apple pie is a deliciously tart and spiced dessert that’s perfect for fall and winter.

The contrast between sweet apples and tangy cranberries creates an irresistible combination.

Serve it warm with a scoop of ice cream for ultimate comfort!

Gluten-Free Triple Berry Galette

This rustic gluten-free triple berry galette is an easy and elegant dessert that showcases the natural sweetness of strawberries, blueberries, and raspberries.

The free-form crust is flaky and golden, making this dessert as beautiful as it is delicious.

It’s perfect for a quick and simple treat!

Ingredients

For the Crust:

1 ½ cups gluten-free all-purpose flour
½ tsp xanthan gum (if not included in flour mix)
½ tsp salt
1 tbsp sugar
½ cup cold butter, cubed
1 egg
2 tbsp ice water

For the Filling:

1 cup strawberries, sliced
1 cup blueberries
1 cup raspberries
½ cup sugar
1 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract

For the Topping:

1 egg yolk (for egg wash)
1 tbsp coarse sugar

Instructions

Make the Dough: In a bowl, mix gluten-free flour, xanthan gum, salt, and sugar. Cut in cold butter until crumbly. Stir in egg and ice water. Form a dough, wrap in plastic, and refrigerate for 30 minutes.
Prepare the Filling: In a bowl, mix berries, sugar, cornstarch, lemon juice, and vanilla. Let sit for 10 minutes.
Assemble the Galette: Preheat oven to 375°F (190°C). Roll out the dough into a rough circle on parchment paper. Spoon the berry mixture into the center, leaving a 2-inch border. Fold the edges over the filling, overlapping slightly. Brush the crust with egg yolk and sprinkle with coarse sugar.
Bake: Transfer the parchment paper with the galette onto a baking sheet. Bake for 35–40 minutes, until the crust is golden and the filling is bubbly.
Cool & Serve: Let cool before slicing. Serve with ice cream or whipped cream.

This gluten-free triple berry galette is a beautiful, rustic dessert that’s both easy to make and delicious.

The combination of sweet, juicy berries and a flaky, golden crust makes this a perfect treat for any occasion.

Serve it warm with a scoop of vanilla ice cream for extra indulgence!

Gluten-Free Cherry Berry Pie

This gluten-free cherry berry pie is a vibrant and flavorful dessert, combining tart cherries with sweet blueberries and raspberries.

The juicy filling is complemented by a buttery, flaky gluten-free crust, making this pie a true delight.

Whether for a summer picnic or a holiday feast, this pie is sure to impress!

Ingredients

For the Crust:

2 ½ cups gluten-free all-purpose flour
½ tsp xanthan gum (if not included in flour mix)
1 tbsp sugar
1 tsp salt
1 cup cold butter, cubed
1 egg
¼ cup ice water

For the Cherry Berry Filling:

2 cups pitted cherries (fresh or frozen)
1 cup blueberries
1 cup raspberries
¾ cup sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp vanilla extract

Instructions

Prepare the Crust: In a bowl, mix gluten-free flour, xanthan gum, sugar, and salt. Cut in cold butter until crumbly. Stir in egg and ice water. Form a dough, divide in half, wrap in plastic, and refrigerate for 1 hour.
Make the Filling: In a large bowl, mix cherries, blueberries, raspberries, sugar, cornstarch, lemon juice, and vanilla. Let sit for 10 minutes.
Assemble the Pie: Preheat oven to 375°F (190°C). Roll out one half of the dough and place it in a 9-inch pie pan. Add the filling, then roll out the remaining dough and place it over the filling, sealing the edges. Cut slits for ventilation.
Bake: Place the pie on a baking sheet and bake for 45–50 minutes, until the crust is golden and the filling is bubbling.
Cool & Serve: Let cool before slicing. Serve with whipped cream or ice cream.

This gluten-free cherry berry pie is bursting with juicy, tangy flavors that are perfectly balanced with the flaky crust.

Whether served warm or chilled, this pie is a delightful dessert for any season.

Enjoy it on its own or with a dollop of whipped cream for a truly indulgent experience!

Gluten-Free Blueberry Coconut Cream Pie

This gluten-free blueberry coconut cream pie is a delightful blend of juicy blueberries and creamy coconut.

The combination of a crunchy gluten-free crust and silky coconut filling makes this pie a refreshing and indulgent dessert.

It’s perfect for summer or whenever you’re craving something rich and fruity.

Ingredients

For the Crust:

1 ½ cups almond flour
½ cup shredded coconut
¼ cup coconut sugar
¼ tsp salt
¼ cup melted coconut oil
1 egg

For the Blueberry Coconut Filling:

2 cups fresh blueberries
½ cup sugar
2 tbsp cornstarch
1 tbsp lemon juice
1 can (13.5 oz) coconut milk
¼ cup honey or maple syrup
2 tbsp cornstarch (for coconut layer)
1 tsp vanilla extract

Instructions

Prepare the Crust: Preheat oven to 350°F (175°C). Mix almond flour, shredded coconut, sugar, and salt. Stir in melted coconut oil and egg until a dough forms. Press into a 9-inch pie pan and bake for 10–12 minutes. Let cool.
Make the Blueberry Layer: In a saucepan over medium heat, mix blueberries, sugar, cornstarch, and lemon juice. Stir until thickened, then remove from heat and let cool slightly.
Prepare the Coconut Cream: In a separate saucepan, heat coconut milk, honey, and cornstarch. Stir continuously until thickened. Remove from heat and stir in vanilla.
Assemble the Pie: Pour the blueberry filling into the crust, followed by the coconut cream layer. Refrigerate for at least 3 hours.
Serve: Garnish with toasted coconut flakes and extra blueberries before serving.

This gluten-free blueberry coconut cream pie is a rich and creamy dessert with tropical flavors.

The combination of fresh berries and coconut makes it a unique, satisfying treat that’s both dairy-free and gluten-free!

Gluten-Free Raspberry Chocolate Pie

This gluten-free raspberry chocolate pie is a decadent dessert that combines a fudgy chocolate filling with tart, juicy raspberries.

The contrast between the rich chocolate and the fresh berries creates a luxurious and satisfying treat, perfect for chocolate lovers.

Ingredients

For the Crust:

1 ½ cups gluten-free all-purpose flour
¼ cup cocoa powder
¼ cup sugar
½ tsp salt
½ cup cold butter, cubed
1 egg
2 tbsp ice water

For the Chocolate Raspberry Filling:

1 cup dark chocolate chips
½ cup heavy cream or coconut cream
2 eggs
¼ cup sugar
1 tsp vanilla extract
1 ½ cups fresh raspberries

Instructions

Make the Crust: In a bowl, mix gluten-free flour, cocoa powder, sugar, and salt. Cut in butter until crumbly. Stir in egg and ice water. Press into a 9-inch pie pan and refrigerate for 30 minutes.
Prepare the Chocolate Filling: Melt chocolate chips with heavy cream in a saucepan over low heat. Remove from heat and whisk in eggs, sugar, and vanilla until smooth.
Assemble the Pie: Preheat oven to 350°F (175°C). Pour the chocolate filling into the crust and bake for 20–25 minutes, until set. Let cool for 15 minutes.
Add Raspberries: Arrange fresh raspberries on top of the cooled pie. Chill for at least 2 hours.
Serve: Garnish with powdered sugar or whipped cream before serving.

This gluten-free raspberry chocolate pie is a showstopping dessert that’s both indulgent and refreshing.

The smooth, rich chocolate pairs beautifully with tart raspberries, making it a perfect treat for special occasions or anytime you want to satisfy your chocolate cravings!

Gluten-Free Blackberry Peach Pie

This gluten-free blackberry peach pie is a delightful mix of juicy peaches and tart blackberries, all wrapped in a golden, flaky crust.

The natural sweetness of the peaches pairs perfectly with the bold flavor of blackberries, creating a fresh and fruity dessert that’s perfect for summer!

Ingredients

For the Crust:

2 ½ cups gluten-free all-purpose flour
½ tsp xanthan gum (if not included in flour mix)
1 tbsp sugar
1 tsp salt
1 cup cold butter, cubed
1 egg
¼ cup ice water

For the Blackberry Peach Filling:

3 cups sliced peaches
1 ½ cups fresh blackberries
¾ cup sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp cinnamon
1 tsp vanilla extract

Instructions

Prepare the Crust: In a bowl, mix gluten-free flour, xanthan gum, sugar, and salt. Cut in butter until crumbly. Stir in egg and ice water until dough forms. Divide in half, wrap in plastic, and refrigerate for 1 hour.
Make the Filling: In a bowl, mix peaches, blackberries, sugar, cornstarch, lemon juice, cinnamon, and vanilla. Let sit for 15 minutes.
Assemble the Pie: Preheat oven to 375°F (190°C). Roll out one half of the dough and place it in a 9-inch pie pan. Add the filling, then roll out the remaining dough and cover the pie, sealing the edges. Cut slits for ventilation.
Bake: Place the pie on a baking sheet and bake for 45–50 minutes, until the crust is golden and the filling is bubbly.
Cool & Serve: Let cool before slicing. Serve with vanilla ice cream for extra indulgence!

This gluten-free blackberry peach pie is a fantastic summer dessert with a perfect balance of sweet and tart flavors.

The juicy peaches and bold blackberries come together in a golden, flaky crust, making this pie a must-try treat for any occasion!

Gluten-Free Strawberry Rhubarb Pie

This gluten-free strawberry rhubarb pie is a delightful mix of sweet and tangy flavors.

The juicy strawberries balance the tart rhubarb, creating a vibrant filling inside a buttery, flaky crust.

Perfect for spring and summer, this pie is a fresh and fruity dessert that will impress any crowd!

Ingredients

For the Crust:

2 ½ cups gluten-free all-purpose flour
½ tsp xanthan gum (if not included in flour mix)
1 tbsp sugar
1 tsp salt
1 cup cold butter, cubed
1 egg
¼ cup ice water

For the Filling:

2 cups fresh strawberries, sliced
2 cups rhubarb, chopped
¾ cup sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp vanilla extract

Instructions

Prepare the Crust: In a bowl, mix gluten-free flour, xanthan gum, sugar, and salt. Cut in butter until crumbly. Stir in egg and ice water until a dough forms. Divide in half, wrap in plastic, and refrigerate for 1 hour.
Make the Filling: In a bowl, mix strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Let sit for 15 minutes.
Assemble the Pie: Preheat oven to 375°F (190°C). Roll out one half of the dough and place it in a 9-inch pie pan. Add the filling, then roll out the remaining dough and place it over the filling, sealing the edges. Cut slits for ventilation.
Bake: Place the pie on a baking sheet and bake for 45–50 minutes, until the crust is golden and the filling is bubbling.
Cool & Serve: Let cool before slicing. Serve with whipped cream or vanilla ice cream.

This gluten-free strawberry rhubarb pie is the perfect combination of tart and sweet, making it a refreshing dessert for warm weather.

The juicy filling and buttery crust will have everyone coming back for another slice!

Gluten-Free Elderberry Pie

This gluten-free elderberry pie is a unique and flavorful dessert featuring antioxidant-rich elderberries.

Their deep, rich flavor creates a deliciously tart yet sweet filling, complemented by a buttery, flaky gluten-free crust.

This pie is perfect for special occasions or a comforting homemade treat!

Ingredients

For the Crust:

2 ½ cups gluten-free all-purpose flour
½ tsp xanthan gum (if not included in flour mix)
1 tbsp sugar
1 tsp salt
1 cup cold butter, cubed
1 egg
¼ cup ice water

For the Filling:

3 cups fresh or frozen elderberries
¾ cup sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp cinnamon
½ tsp nutmeg

Instructions

Prepare the Crust: In a bowl, mix gluten-free flour, xanthan gum, sugar, and salt. Cut in butter until crumbly. Stir in egg and ice water until dough forms. Divide in half, wrap in plastic, and refrigerate for 1 hour.
Make the Filling: In a saucepan, mix elderberries, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Cook over medium heat until thickened. Remove from heat and let cool.
Assemble the Pie: Preheat oven to 375°F (190°C). Roll out one half of the dough and place it in a 9-inch pie pan. Pour in the elderberry filling. Roll out the remaining dough and cover the pie, sealing the edges. Cut slits for ventilation.
Bake: Place the pie on a baking sheet and bake for 45–50 minutes, until the crust is golden and the filling is bubbling.
Cool & Serve: Let cool before slicing. Serve with whipped cream or a dusting of powdered sugar.

This gluten-free elderberry pie is a rich, tangy, and deliciously unique dessert.

Elderberries give the pie a deep, bold flavor, making it a standout treat that’s both tasty and full of antioxidants!

Gluten-Free Mixed Berry Chia Pie

This gluten-free mixed berry chia pie is a healthier take on a traditional berry pie.

Using chia seeds as a natural thickener, this pie is packed with fiber and nutrients while still delivering a sweet and delicious flavor.

It’s the perfect guilt-free dessert for berry lovers!

Ingredients

For the Crust:

1 ½ cups almond flour
½ cup gluten-free oats
¼ cup coconut sugar
¼ tsp salt
¼ cup melted coconut oil
1 egg

For the Filling:

1 cup strawberries, sliced
1 cup blueberries
1 cup blackberries
½ cup raspberries
¼ cup maple syrup
2 tbsp chia seeds
1 tbsp lemon juice
1 tsp vanilla extract

Instructions

Make the Crust: Preheat oven to 350°F (175°C). In a bowl, mix almond flour, oats, coconut sugar, and salt. Stir in melted coconut oil and egg until a dough forms. Press into a 9-inch pie pan and bake for 10–12 minutes. Let cool.
Prepare the Filling: In a saucepan over medium heat, mix berries, maple syrup, chia seeds, lemon juice, and vanilla extract. Cook for 10 minutes until the mixture thickens. Let cool slightly.
Assemble the Pie: Pour the berry mixture into the cooled crust and smooth the top. Refrigerate for at least 3 hours to set.
Serve: Garnish with fresh berries or coconut whipped cream before serving.

This gluten-free mixed berry chia pie is a healthier dessert option that’s packed with flavor and nutrients.

The natural sweetness of the berries and the thick, jam-like texture make this pie both satisfying and nourishing.

It’s a perfect treat for any time of the year!

Gluten-Free Cranberry Apple Pie

This gluten-free cranberry apple pie is a perfect balance of tart cranberries and sweet apples, wrapped in a golden, flaky crust.

The tartness of the cranberries enhances the natural sweetness of the apples, creating a warm and comforting dessert that’s perfect for fall and winter holidays.

Ingredients

For the Crust:

2 ½ cups gluten-free all-purpose flour
½ tsp xanthan gum (if not included in flour mix)
1 tbsp sugar
1 tsp salt
1 cup cold butter, cubed
1 egg
¼ cup ice water

For the Filling:

3 cups sliced apples (Granny Smith or Honeycrisp)
1 ½ cups fresh or frozen cranberries
¾ cup sugar
¼ cup cornstarch
1 tsp cinnamon
½ tsp nutmeg
1 tbsp lemon juice

Instructions

Prepare the Crust: Mix gluten-free flour, xanthan gum, sugar, and salt. Cut in butter until crumbly. Stir in egg and ice water until a dough forms. Divide in half, wrap in plastic, and refrigerate for 1 hour.
Make the Filling: In a bowl, mix apples, cranberries, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Let sit for 15 minutes.
Assemble the Pie: Preheat oven to 375°F (190°C). Roll out one half of the dough and place it in a 9-inch pie pan. Pour in the filling. Roll out the remaining dough and cover the pie, sealing the edges. Cut slits for ventilation.
Bake: Place the pie on a baking sheet and bake for 45–50 minutes, until the crust is golden and the filling is bubbling.
Cool & Serve: Let cool before slicing. Serve with vanilla ice cream or whipped cream.

This gluten-free cranberry apple pie is a festive and flavorful dessert, perfect for the holiday season.

The combination of sweet apples and tart cranberries creates a delicious contrast that everyone will love!

Gluten-Free Blackberry Basil Pie

This gluten-free blackberry basil pie is a unique and refreshing twist on a classic berry pie.

The addition of fresh basil adds an aromatic, slightly savory note that enhances the sweetness of the blackberries.

It’s a sophisticated yet simple dessert that will impress any guest!

Ingredients

For the Crust:

2 ½ cups gluten-free all-purpose flour
½ tsp xanthan gum (if not included in flour mix)
1 tbsp sugar
1 tsp salt
1 cup cold butter, cubed
1 egg
¼ cup ice water

For the Filling:

3 cups fresh blackberries
¾ cup sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tbsp finely chopped fresh basil
1 tsp vanilla extract

Instructions

Prepare the Crust: In a bowl, mix gluten-free flour, xanthan gum, sugar, and salt. Cut in butter until crumbly. Stir in egg and ice water until a dough forms. Divide in half, wrap in plastic, and refrigerate for 1 hour.
Make the Filling: In a bowl, mix blackberries, sugar, cornstarch, lemon juice, basil, and vanilla extract. Let sit for 15 minutes.
Assemble the Pie: Preheat oven to 375°F (190°C). Roll out one half of the dough and place it in a 9-inch pie pan. Pour in the filling. Roll out the remaining dough and cover the pie, sealing the edges. Cut slits for ventilation.
Bake: Place the pie on a baking sheet and bake for 45–50 minutes, until the crust is golden and the filling is bubbling.
Cool & Serve: Let cool before slicing. Garnish with fresh basil leaves for an extra touch.

This gluten-free blackberry basil pie is a delightful fusion of fruity sweetness and herbal freshness.

The combination of blackberries and basil makes for a beautifully balanced dessert that’s as visually stunning as it is delicious!

Gluten-Free Cherry Berry Pie

This gluten-free cherry berry pie is a wonderful medley of sweet cherries and mixed berries, all wrapped in a perfectly flaky crust.

The blend of juicy berries and tart cherries creates a luscious, flavorful filling that’s both comforting and refreshing.

Ingredients

For the Crust:

2 ½ cups gluten-free all-purpose flour
½ tsp xanthan gum (if not included in flour mix)
1 tbsp sugar
1 tsp salt
1 cup cold butter, cubed
1 egg
¼ cup ice water

For the Filling:

2 cups fresh or frozen cherries, pitted
1 cup strawberries, sliced
1 cup blueberries
¾ cup sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp almond extract

Instructions

Prepare the Crust: Mix gluten-free flour, xanthan gum, sugar, and salt. Cut in butter until crumbly. Stir in egg and ice water until a dough forms. Divide in half, wrap in plastic, and refrigerate for 1 hour.
Make the Filling: In a bowl, mix cherries, strawberries, blueberries, sugar, cornstarch, lemon juice, and almond extract. Let sit for 15 minutes.
Assemble the Pie: Preheat oven to 375°F (190°C). Roll out one half of the dough and place it in a 9-inch pie pan. Pour in the filling. Roll out the remaining dough and cover the pie, sealing the edges. Cut slits for ventilation.
Bake: Place the pie on a baking sheet and bake for 45–50 minutes, until the crust is golden and the filling is bubbling.
Cool & Serve: Let cool before slicing. Serve with whipped cream or a scoop of vanilla ice cream.

This gluten-free cherry berry pie is a delightful combination of tart cherries and sweet berries, creating a perfectly balanced dessert.

The rich flavors and flaky crust make this pie an irresistible treat for any occasion!

Gluten-Free Blueberry Lemon Pie

This gluten-free blueberry lemon pie is a bright and refreshing dessert that bursts with flavor.

The sweetness of the blueberries pairs perfectly with the zesty lemon, creating a pie that is both tangy and sweet.

It’s a perfect choice for warm-weather gatherings!

Ingredients

For the Crust:

2 ½ cups gluten-free all-purpose flour
½ tsp xanthan gum (if not included in flour mix)
1 tbsp sugar
1 tsp salt
1 cup cold butter, cubed
1 egg
¼ cup ice water

For the Filling:

3 cups fresh blueberries
¾ cup sugar
¼ cup cornstarch
Zest of 1 lemon
2 tbsp lemon juice
1 tsp vanilla extract

Instructions

Prepare the Crust: Mix gluten-free flour, xanthan gum, sugar, and salt. Cut in butter until crumbly. Stir in egg and ice water until dough forms. Divide in half, wrap in plastic, and refrigerate for 1 hour.
Make the Filling: In a bowl, mix blueberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Let sit for 15 minutes.
Assemble the Pie: Preheat oven to 375°F (190°C). Roll out one half of the dough and place it in a 9-inch pie pan. Pour in the blueberry filling. Roll out the remaining dough and cover the pie, sealing the edges. Cut slits for ventilation.
Bake: Place the pie on a baking sheet and bake for 45–50 minutes, until the crust is golden and the filling is bubbling.
Cool & Serve: Let cool before slicing. Serve with whipped cream or a dusting of powdered sugar.

This gluten-free blueberry lemon pie is light, fruity, and packed with citrusy goodness.

The combination of juicy blueberries and bright lemon makes it a delightful dessert for any occasion!

Gluten-Free Raspberry Almond Pie

This gluten-free raspberry almond pie is a rich and flavorful dessert that combines the tartness of raspberries with the nutty depth of almonds.

The almond-infused crust adds a subtle crunch that pairs beautifully with the sweet-tart filling.

It’s a sophisticated twist on a classic berry pie!

Ingredients

For the Almond Crust:

1 ½ cups almond flour
½ cup gluten-free all-purpose flour
¼ cup sugar
¼ tsp salt
½ cup cold butter, cubed
1 egg
1 tsp almond extract

For the Filling:

3 cups fresh raspberries
¾ cup sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
¼ cup sliced almonds (for topping)

Instructions

Make the Almond Crust: In a bowl, mix almond flour, gluten-free flour, sugar, and salt. Cut in butter until crumbly. Stir in egg and almond extract until a dough forms. Press into a 9-inch pie pan and refrigerate for 30 minutes.
Prepare the Filling: In a bowl, mix raspberries, sugar, cornstarch, lemon juice, and vanilla extract. Let sit for 15 minutes.
Assemble the Pie: Preheat oven to 375°F (190°C). Pour the raspberry filling into the chilled crust. Sprinkle sliced almonds over the top.
Bake: Bake for 40–45 minutes, until the crust is golden and the filling is bubbling. Cover the edges with foil if they brown too quickly.
Cool & Serve: Let cool before slicing. Serve with vanilla ice cream or a drizzle of honey.

This gluten-free raspberry almond pie is a delicious blend of tart berries and nutty almonds.

The almond-infused crust adds an extra layer of flavor, making it a delightful and elegant dessert for any occasion!

Gluten-Free Boysenberry Pie

Boysenberries are a rare and delicious berry that offer a perfect balance of sweet and tart flavors.

This gluten-free boysenberry pie showcases their unique taste with a simple, buttery crust that lets the fruit shine.

It’s a must-try for berry lovers!

Ingredients

For the Crust:

2 ½ cups gluten-free all-purpose flour
½ tsp xanthan gum (if not included in flour mix)
1 tbsp sugar
1 tsp salt
1 cup cold butter, cubed
1 egg
¼ cup ice water

For the Filling:

3 cups fresh or frozen boysenberries
¾ cup sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp vanilla extract

Instructions

Prepare the Crust: Mix gluten-free flour, xanthan gum, sugar, and salt. Cut in butter until crumbly. Stir in egg and ice water until a dough forms. Divide in half, wrap in plastic, and refrigerate for 1 hour.
Make the Filling: In a bowl, mix boysenberries, sugar, cornstarch, lemon juice, and vanilla extract. Let sit for 15 minutes.
Assemble the Pie: Preheat oven to 375°F (190°C). Roll out one half of the dough and place it in a 9-inch pie pan. Pour in the filling. Roll out the remaining dough and cover the pie, sealing the edges. Cut slits for ventilation.
Bake: Place the pie on a baking sheet and bake for 45–50 minutes, until the crust is golden and the filling is bubbling.
Cool & Serve: Let cool before slicing. Serve with fresh whipped cream or a sprinkle of powdered sugar.

This gluten-free boysenberry pie is a fantastic way to enjoy the bold and juicy flavors of this rare berry.

Its balance of sweetness and tartness makes it a delicious and unique dessert that’s sure to impress!

Gluten-Free Mixed Berry Chia Pie

This gluten-free mixed berry chia pie is a nutritious and delicious dessert featuring a combination of berries thickened with chia seeds instead of cornstarch.

The chia seeds enhance the texture and add a boost of fiber, making this pie a healthier yet still indulgent treat.

Ingredients

For the Crust:

2 ½ cups gluten-free all-purpose flour
½ tsp xanthan gum (if not included in flour mix)
1 tbsp sugar
1 tsp salt
1 cup cold butter, cubed
1 egg
¼ cup ice water

For the Filling:

1 cup strawberries, sliced
1 cup blueberries
1 cup raspberries
¾ cup sugar
2 tbsp chia seeds
1 tbsp lemon juice
1 tsp vanilla extract

Instructions

Prepare the Crust: Mix gluten-free flour, xanthan gum, sugar, and salt. Cut in butter until crumbly. Stir in egg and ice water until a dough forms. Divide in half, wrap in plastic, and refrigerate for 1 hour.
Make the Filling: In a bowl, mix all berries, sugar, chia seeds, lemon juice, and vanilla extract. Let sit for 20 minutes, stirring occasionally, until the mixture thickens.
Assemble the Pie: Preheat oven to 375°F (190°C). Roll out one half of the dough and place it in a 9-inch pie pan. Pour in the filling. Roll out the remaining dough and cover the pie, sealing the edges. Cut slits for ventilation.
Bake: Place the pie on a baking sheet and bake for 45–50 minutes, until the crust is golden and the filling is bubbling.
Cool & Serve: Let cool before slicing. Enjoy with coconut whipped cream for a dairy-free option!

This gluten-free mixed berry chia pie is a perfect blend of flavor and nutrition.

The chia seeds naturally thicken the filling while adding a nutritional boost, making it a guilt-free indulgence!

Gluten-Free Blackberry Honey Pie

This gluten-free blackberry honey pie swaps refined sugar for natural honey, creating a beautifully rich and naturally sweet filling.

The honey enhances the deep flavor of the blackberries, making this pie a wholesome and delicious treat.

Ingredients

For the Crust:

2 ½ cups gluten-free all-purpose flour
½ tsp xanthan gum (if not included in flour mix)
1 tbsp sugar
1 tsp salt
1 cup cold butter, cubed
1 egg
¼ cup ice water

For the Filling:

3 cups fresh blackberries
½ cup honey
¼ cup cornstarch
1 tbsp lemon juice
1 tsp vanilla extract

Instructions

Prepare the Crust: Mix gluten-free flour, xanthan gum, sugar, and salt. Cut in butter until crumbly. Stir in egg and ice water until dough forms. Divide in half, wrap in plastic, and refrigerate for 1 hour.
Make the Filling: In a bowl, mix blackberries, honey, cornstarch, lemon juice, and vanilla extract. Let sit for 15 minutes.
Assemble the Pie: Preheat oven to 375°F (190°C). Roll out one half of the dough and place it in a 9-inch pie pan. Pour in the filling. Roll out the remaining dough and cover the pie, sealing the edges. Cut slits for ventilation.
Bake: Place the pie on a baking sheet and bake for 45–50 minutes, until the crust is golden and the filling is bubbling.
Cool & Serve: Let cool before slicing. Drizzle with extra honey for added sweetness!

This gluten-free blackberry honey pie is a simple yet elegant dessert that highlights the natural sweetness of honey and the bold flavor of blackberries.

It’s a perfect option for those looking to reduce refined sugar without sacrificing taste!

Gluten-Free Strawberry Rhubarb Pie

This gluten-free strawberry rhubarb pie is a delightful mix of sweet and tart flavors.

The strawberries provide natural sweetness, while the rhubarb adds a tangy kick, making this pie a refreshing and flavorful choice for spring and summer.

Ingredients

For the Crust:

2 ½ cups gluten-free all-purpose flour
½ tsp xanthan gum (if not included in flour mix)
1 tbsp sugar
1 tsp salt
1 cup cold butter, cubed
1 egg
¼ cup ice water

For the Filling:

2 cups fresh strawberries, sliced
1 ½ cups rhubarb, chopped
¾ cup sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp cinnamon

Instructions

Prepare the Crust: Mix gluten-free flour, xanthan gum, sugar, and salt. Cut in butter until crumbly. Stir in egg and ice water until a dough forms. Divide in half, wrap in plastic, and refrigerate for 1 hour.
Make the Filling: In a bowl, mix strawberries, rhubarb, sugar, cornstarch, lemon juice, and cinnamon. Let sit for 15 minutes.
Assemble the Pie: Preheat oven to 375°F (190°C). Roll out one half of the dough and place it in a 9-inch pie pan. Pour in the filling. Roll out the remaining dough and cover the pie, sealing the edges. Cut slits for ventilation.
Bake: Place the pie on a baking sheet and bake for 45–50 minutes, until the crust is golden and the filling is bubbling.
Cool & Serve: Let cool before slicing. Enjoy with a scoop of vanilla ice cream!

This gluten-free strawberry rhubarb pie is the perfect blend of sweet and tart, making it a must-have for spring and summer gatherings.

Its vibrant flavors and flaky crust make it a crowd-pleaser that will quickly become a favorite!

Gluten-Free Cranberry Apple Berry Pie

This gluten-free cranberry apple berry pie is a perfect blend of tart cranberries, sweet apples, and mixed berries.

It’s an excellent choice for fall and winter gatherings, bringing warmth and comfort with every bite.

The mix of textures and flavors makes it a standout dessert!

Ingredients

For the Crust:

2 ½ cups gluten-free all-purpose flour
½ tsp xanthan gum (if not included in flour mix)
1 tbsp sugar
1 tsp salt
1 cup cold butter, cubed
1 egg
¼ cup ice water

For the Filling:

1 ½ cups fresh cranberries
2 cups mixed berries (blueberries, raspberries, blackberries)
2 apples, peeled and chopped
¾ cup sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp cinnamon

Instructions

Prepare the Crust: Mix gluten-free flour, xanthan gum, sugar, and salt. Cut in butter until crumbly. Stir in egg and ice water until a dough forms. Divide in half, wrap in plastic, and refrigerate for 1 hour.
Make the Filling: In a bowl, mix cranberries, mixed berries, apples, sugar, cornstarch, lemon juice, and cinnamon. Let sit for 15 minutes.
Assemble the Pie: Preheat oven to 375°F (190°C). Roll out one half of the dough and place it in a 9-inch pie pan. Pour in the filling. Roll out the remaining dough and cover the pie, sealing the edges. Cut slits for ventilation.
Bake: Place the pie on a baking sheet and bake for 45–50 minutes, until the crust is golden and the filling is bubbling.
Cool & Serve: Let cool before slicing. Enjoy with a scoop of vanilla ice cream or whipped cream!

This gluten-free cranberry apple berry pie is a perfect balance of tart, sweet, and spiced flavors.

It’s a great option for holiday dinners and special occasions, bringing warmth and nostalgia with every bite.

Gluten-Free Cherry Berry Pie

This gluten-free cherry berry pie combines sweet cherries with a medley of berries for a luscious and juicy dessert.

The deep red filling is as beautiful as it is delicious, making it perfect for festive occasions or a special treat any time of year.

Ingredients

For the Crust:

2 ½ cups gluten-free all-purpose flour
½ tsp xanthan gum (if not included in flour mix)
1 tbsp sugar
1 tsp salt
1 cup cold butter, cubed
1 egg
¼ cup ice water

For the Filling:

2 cups fresh cherries, pitted and halved
1 cup raspberries
1 cup blueberries
¾ cup sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp vanilla extract

Instructions

Prepare the Crust: Mix gluten-free flour, xanthan gum, sugar, and salt. Cut in butter until crumbly. Stir in egg and ice water until a dough forms. Divide in half, wrap in plastic, and refrigerate for 1 hour.
Make the Filling: In a bowl, mix cherries, raspberries, blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Let sit for 15 minutes.
Assemble the Pie: Preheat oven to 375°F (190°C). Roll out one half of the dough and place it in a 9-inch pie pan. Pour in the filling. Roll out the remaining dough and cover the pie, sealing the edges. Cut slits for ventilation.
Bake: Place the pie on a baking sheet and bake for 45–50 minutes, until the crust is golden and the filling is bubbling.
Cool & Serve: Let cool before slicing. Serve with vanilla bean ice cream or a dollop of whipped cream.

This gluten-free cherry berry pie is a flavorful and vibrant dessert that’s sure to be a crowd-pleaser.

The juicy cherry and berry combination creates a mouthwatering experience, perfect for any celebration.

Gluten-Free Elderberry Pie

Elderberries are packed with antioxidants and bring a unique, rich flavor to this gluten-free pie.

This recipe highlights the deep, tart-sweet taste of elderberries with a perfectly flaky gluten-free crust.

A slice of this pie is both delicious and packed with health benefits!

Ingredients

For the Crust:

2 ½ cups gluten-free all-purpose flour
½ tsp xanthan gum (if not included in flour mix)
1 tbsp sugar
1 tsp salt
1 cup cold butter, cubed
1 egg
¼ cup ice water

For the Filling:

3 cups fresh or frozen elderberries
¾ cup sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp cinnamon

Instructions

Prepare the Crust: Mix gluten-free flour, xanthan gum, sugar, and salt. Cut in butter until crumbly. Stir in egg and ice water until a dough forms. Divide in half, wrap in plastic, and refrigerate for 1 hour.
Make the Filling: In a bowl, mix elderberries, sugar, cornstarch, lemon juice, and cinnamon. Let sit for 15 minutes.
Assemble the Pie: Preheat oven to 375°F (190°C). Roll out one half of the dough and place it in a 9-inch pie pan. Pour in the filling. Roll out the remaining dough and cover the pie, sealing the edges. Cut slits for ventilation.
Bake: Place the pie on a baking sheet and bake for 45–50 minutes, until the crust is golden and the filling is bubbling.
Cool & Serve: Let cool before slicing. Serve with honey-sweetened whipped cream for extra flavor.

This gluten-free elderberry pie is a unique and flavorful dessert that also packs a nutritional punch.

Elderberries add a rich depth of flavor, making this pie a must-try for anyone who loves bold, slightly tart fruit pies.