Very Berry Pie with Crumble Crust

Name: Very Berry Pie with Crumble Crust
Ingredients: One recipe Basic Pie Crust, unbaked; 4 cups (1 L) frozen blueberries or mixed berries; 4 cups (1 L) frozen blueberries or mixed berries; ⅓ cup (80 mL) white or cane sugar; ⅓ cup (80 mL) white or cane sugar; ¼ cup (60 mL) cornstarch; 1 Tbsp (15 mL) fresh lemon juice; 1 tsp (5 mL) grated lemon zest; ⅓ cup (80 mL) packed brown sugar; ¾ cup (185 mL) rolled oats (either quick-cooking or large-flake); ¼ cup (60 mL) quinoa flour; ½ tsp (2 mL) ground cinnamon; ¼ cup (60 mL) butter, melted

Preparation info

Makes
one
9 inch 23 cm ) pie

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Quinoa flour makes a fabulous crust with a nutty, toasted flavor that goes beautifully with baked berries. It’s especially nice served à la mode. To make this recipe gluten-free, use tapioca flour instead of all-purpose flour in the pie crust.

Ingredients

One recipe Basic Pie Crust, unbaked

Pie
Vegetarian
Gluten-free

Method

Preheat the oven to 350°F (180°C). (If using a metal pie plate, bake at 325°F/160°C).

Prepare the pie crust. Bake for 8 minutes, remove