Gluten-Free Blackberry Pie Bars (Edit recipe)

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These delicious blackberry pie bars are the perfect dessert to make this spring. With a flaky gluten-free pie crust base, and a fresh blackberry filling, you wont be able to get enough of these pie bars!

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PREP TIME

30 minutes

COOK TIME

50 minutes

INGREDIENTS

12

Serves: 12

Ingredients

18 oz Blackberries
3/4 cup Granulated White Sugar
1 tsp Lemon Zest
1 Tbsp Lemon Juice, freshly squeezed
2 Tbsp Gluten-Free All-Purpose Flour - Primal Palate

Pie Dough

300 grams Gluten-Free All-Purpose Flour - Primal Palate, 2 1/2 cups spoon filled and leveled
1/2 tsp Himalayan Pink Salt, fine salt
2 Tbsp Granulated White Sugar
8 oz Butter, Unsalted, cold butter, chopped into thin pieces
4 oz Water, cold water
1/2 tsp Organic Almond Extract - Primal Palate

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pour the blackberries into a medium size sauce pot. Add in the sugar, lemon zest, and lemon juice, and stir to evenly combine.
Head the blackberry mixture over medium heat, and stir frequently as the blackberries release their juices and the sauce starts to bubble.
Once the blackberry mixture has released a lot of liquid, and the sauce is hot and bubbling, turn the heat down to medium low, and stir in 2 tablespoons of gluten-free flour, one tablespoon at a time.
Continue to stir the sauce frequently as it thickens.
Cook the blackberry mixture for 5 minutes, turning down the heat to low if it is getting too hot, and then remove the blackberry mixture from the heat and set aside.
Preheat your oven to bake at 350 F.
In a large mixing bowl, combine the flour, salt, and granulated sugar.
Place half the amount of butter slices into the flour, and combine with your hands. You want to press the butter into the flour to make a crumbly dough. Once you have incorporated half of the butter add the second half.
Keep mixing the dough with your hands, tossing the butter throughout the flour, and pressing the butter into the flour. This will help create little pockets of butter for the flaky pie crust.
To bring the dough together, add in the water, and continue to mix the dough together with your hands.
Add in the almond extract, and combine with your hands.
Once the dough has just come together, split it into two parts.
Grease an 8x8 square baking pan, and line with parchment for easy removal if desired.
Press half of the dough into the bottom of the baking pan, creating an even layer.
Blind bake the pie crust for 15 minutes.
Once the crust has baked for 15 minutes, remove it from the oven, and pour the cooled blackberry filling over the top. Smooth into an even layer.
Top the blackberry filling with the remaining pie dough. You can crumble it all over the top, or flatten pieces with your hands and place them on top.
Sprinkle the top of the pie with granulated sugar.
Bake the pie for 25 minutes at 350, and then for an additional 10 minutes at 375.
Allow to fully cool before slicing.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	261
Fat:	15 g
Carbohydrates:	28 g
Protein:	7 g
Cholesterol:	38 g
Sodium:	82 mg
Fiber:	0 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.