When everyone says “Mmm!” and “Wow…” after every bite, you know it’s a winner! From the crust to the filling to the crumble topping, this vegan and gluten-free mixed berry pie is perfection.
The crust is FLAKY and buttery (without dairy) and the filling is perfectly sweet and bursting with flavorful berries. Two words: absolutely delicious!
And with a scoop of ice cream? Prepare to be transported to dessert bliss land. Oh yeah, and just 8 ingredients required. Let’s make pie!
How to Make This Mixed Berry Pie
This gluten-free pie party starts with the crumble topping. Not only is it way easier than a standard pie crust top, but it creates an ideal textural contrast.
Just mix together sugar, salt, vanilla, and melted (vegan) butter, then add oats and some of our 1:1 gluten-free flour blend.
Next, on to the berry filling. We love a combination of tart raspberries, sweet blueberries, and tart-sweet blackberries. It’s best to avoid strawberries because they add too much liquid and prevent thickening.
Cook the berries with sugar for sweetness and optional lemon zest for flavor dimension.
Then with a little help from our 1:1 gluten-free flour blend, the berries become thick and jammy.
Add the berry filling to a par-baked pie crust (store-bought or our NEW homemade gluten-free crust). Then sprinkle with the crumble topping and bake!
After cooling fully to help the filling set, this beauty is ready to slice and enjoy!
We hope you LOVE this mixed berry pie! It’s:
Flaky
Buttery (without dairy!)
Perfectly sweet
Just a little tart
Timeless
& SO delicious!
It’s a stunning dessert for the holiday table or anytime you’re craving a berry-filled treat. Enjoy it on its own or take it to the next level with a scoop of vanilla ice cream or coconut whipped cream!
More Gluten-Free Pie Recipes
- 1-Bowl Pumpkin Pie (Vegan + GF)
- Apple Pie Crumble Bars (Vegan + GF)
- Pecan Pie Bars (Vegan + GF)
- Vegan Peanut Butter Cup Pie
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Mixed Berry Crumble Pie (Vegan + GF)
Ingredients
CRUST
- 1 batch gluten-free pie crust (or sub store-bought // ensure vegan-friendly as needed)
CRUMBLE TOPPING
- 1/4 cup cane sugar* (organic for vegan-friendly)
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- 1/3 cup melted vegan butter (or dairy butter if not vegan/dairy-free)
- 1/2 cup rolled oats (certified gluten-free as needed)
- 3/4 cup MB 1:1 Gluten-Free Flour Blend*
FILLING
- 8 cups frozen mixed berries (we used 3 cups each of blueberries and blackberries, and 2 cups of raspberries // avoid using strawberries*)
- 2/3 cup cane sugar* (organic for vegan-friendly)
- 1 tsp lemon zest (optional)
- 1/4 cup MB 1:1 Gluten-Free Flour Blend*
FOR SERVING optional
Instructions
- Preheat oven to 375 degrees F (190 C), and set out a standard size (9-inch) pie pan. If making homemade pie crust, prepare it at this time. Note: With both homemade and store-bought crust, the crust needs to par-bake for 20 minutes before adding the filling in step 4.
- CRUMBLE TOPPING: While the crust chills, make the crumble topping. In a medium mixing bowl, combine the cane sugar, salt, vanilla, and melted butter. Add the oats and mix until well combined, then add the flour and mix until the topping is somewhat crumbly and sticks together when pressed between your fingers. Set aside.
- FILLING: Add the berries to a medium saucepan over medium heat. Stir frequently, until the berries begin to release a bit of juice. Add the sugar and lemon zest and continue cooking until very liquidy and just barely bubbling, about 3-5 minutes. Sprinkle in the flour and stir continuously until the mixture has thickened considerably and looks very thick and jammy, about 5-7 minutes longer. Turn off the heat.
- Once the crust has finished par-baking, transfer the berry filling to the crust. Add the crumble topping on top of the berries by squeezing it together in your hand then “crumbling” it on top. Cover with foil and transfer the pie back to the oven. Bake for 15 minutes, then uncover and bake for another 15 minutes to let the topping crisp up.
- Let cool completely (at least 2-3 hours) before slicing and enjoying — this ensures the berry filling will firm up. After slicing, if you prefer warm pie, individual servings can be warmed in a 200 degree F (90 C) oven or very briefly in the microwave. Serve with a scoop of vanilla ice cream or coconut whipped cream (optional) and enjoy!
- Leftovers keep in a cool room for 1-2 days, in the refrigerator for 3-4 days, or in the freezer for up to 1 month.
Video
Notes
*If not gluten-free, all-purpose flour should work well in this recipe, but we haven’t tested it.
*We tested this recipe with coconut sugar. It works well in the topping, but we found that cane sugar is essential for the filling to set up correctly.
*In our experience, strawberries lend too much moisture to the berry filling, and their final texture is a bit soggy and unpleasant compared to the other berries.
*Nutrition information is a rough estimate calculated with Miyoko’s vegan butter and without optional ingredients.
*Prep/cook time does not include cooling.
*We haven’t tested freezing it, but it should work. We’d suggest freezing right after assembly. Then when ready to bake, set it near the oven while the oven preheats and bake a bit longer (~10 minutes). The crust may get a little more browned, but you can cover it with foil to reduce that. Alternatively, you could try baking fully and reheating individual slices in the microwave.
Coby says
This is one of the best pies I’ve had! I loved the combo of berries and the crispy crumb topping. I used regular all purpose flour for the crumble and to thicken the filling, and it worked just fine. Great recipe!
Yay! We’re so glad you loved this pie. Thank you for sharing, Coby! xo
Divya says
Thanks for the delicious recipe. It was super easy to make and very delicious!
-Divya
Thanks so much for the lovely review, Divya. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Debra says
Can you substitute the gluten free flour with whole wheat flour? I am not gluten allergic and typically have whole wheat flour.
Hi Debra, all-purpose flour would work well! Whole wheat could work, but it would change the flavor and you might need play around with the ratios because whole wheat flour is more absorbent. Let us know if you try it!
Gabriela Aoun says
Super delicious. I used a store bought crust because I was in a hurry but will make from scratch next time. The only strange part was I had a ton of leftover filling – probably like 2 cups’ worth. So next time I’ll probably prepare a bit less filling or use a larger pan than 9″. Thanks!
Hmm, interesting! What kinds of berries did you use? Perhaps they didn’t reduce as much on the stovetop as our combination.
Andrea says
I made this for Thanksgiving, it was so good I made 2 of them for Christmas. Great recipe!
Whoop! We’re so glad you enjoyed it, Andrea. Thank you for sharing! xo
Janet says
Oh, SO GOOD!!!
And easy!
I am not a pie person…but this was…WONDERFUL!!! It’s the right balance of sweet and tart, for my taste buds. I did use a stevia sweetener that is substitutable cup for cup for cane or coconut sugar. All I can say is YUM! and Thank you!
Woohoo! So glad you enjoyed, Janet, thanks for sharing your modifications!
Christine says
This was my very first vegan dessert ever and it was so amazing! Hands down one of the best pies I have ever eaten. I used all blueberries,(Wyman’s frozen wild blueberries) and it turned out perfectly! I also made the homemade gluten free vegan crust and it was so good! I honestly can’t say enough good things about this recipe. Thank you so much!
Woohoo! Thanks so much for the amazing review, Christine!
Amanda Ciciotti says
Will Quick Oats work?
Hi Amanda, we haven’t tried the crumble with quick oats but it should work fine. Let us know how it goes!
Lindsey says
just took mine out of the oven! made the crust yesterday, it didn’t take much time to thaw. “wacking” the pie with the rolling pin is a great suggestion. the only thing i noticed between the recipe and my pie was that i had to use extra flour in both the topping & the filling. honestly don’t know if i an wait another 3 hours to eat it!
Yay! Thanks for sharing, Lindsey. Can’t wait to hear what you think of the final results!
Lindsey says
pie was absolutely delicious! i should mention that i used APF instead of your flour which is probably why i needed to adjust the recipe a bit. the filling held together so much better than i thought it would. this was my first time making a pie and i’m so happy with the way it came out! :)
Aw, yay! We’re so glad to hear it turned out well. Thank you for sharing your experience, Lindsey!
Caitlin says
I plan to make this with APF, too. How/what did you adjust?
Meredith says
Hey there! :) I want to make this tonight to welcome my husband back home to the states. That being said, I won’t have enough time to order your flour blend first. Since we aren’t gluten free, could I use regular, all-purpose flour for the crumble? Thanks so much for your help!
Hi Meredith! We haven’t tried it with all-purpose flour yet and can’t guarantee results, but we think it should work! Hope you and your husband enjoy!
Monique says
Can you use fresh berries?
Hi Monique, We haven’t tested with fresh berries, but it should work! You’ll likely just need to cook them a little longer to get them to release juices in step 3. Let us know if you try it!
Mary says
I don’t like raspberries would cherries work in this?
Hi Mary, if they’re sweet cherries, they will make it sweeter vs. raspberries which add a nice tartness. You may want to use less sugar if subbing cherries, but then it might not set up quite as well. Let us know if you try it!
Haylee says
What if you’re allergic to oats? Is this necessary in this? :(
Hi Haylee, you can either leave off the crumble topping (we did that for an oat-free team member and it was still so good!), or sub more GF blend. We also think GF blend + chopped pecans would work well in place of the oats. Hope that helps!
Debbie says
i would love to make this but also hv to watch my sugar intake , any suggestions?? thank you looks delish
Hi Debbie, if there’s another sweetener you can have, you could try subbing half the sugar with that to taste. However, the filling likely won’t set up as well.
Livie Martinez says
would coconut sugar work instead?
Hi Livie, we did test the filling with coconut sugar but it not set up firmly. It will still taste delicious but the filling will ooze and be more of a loose “crisp” texture than a slice of pie. On that note, we do have an apple crisp that’s sweetened with coconut sugar if you’d like to try it. Hope this helps!
Stacey says
First of all, I just love your recipes :-)
I was wondering if you do this ahead of time and freeze it, what are the instructions when your ready to use/eat it? Also will the texture change? Thanks so much
Aw, we’re so glad to hear it, Stacey! Thank you for your kind words! We haven’t tested freezing it, but we do think it would work. We’d suggest freezing right after assembly. Then when ready to bake, set it near the oven while the oven preheats and bake a bit longer (~10 minutes). The crust may get a little more browned, but you can cover it with foil to reduce that. Alternatively, you could try baking fully and reheating individual slices in the microwave.