What could be more delightful than a fresh, warm little blackberry pear pie as we roll into November. We're sharing our recipe for an easy gluten-free crust to pair with these mini pies. You can omit the egg if you like, but it helps hold the whole crust together. Let the aroma of rosemary and sticky sweet berries fill your kitchen while you cozy up with a cup of tea and a good book as you wait for these little guys to bubble.
Blackberry Pear Pies with Rosemary
- makes about 5 mini pies
Gluten-Free Dough (makes top & bottom):
- 1 cup coconut oil (refrigerated until solid)
- 4 cups brown rice flour (or GF flour of choice)
- 1/2 cup ice water
- 1 tsp salt
- optional: one egg
- 4-5 pears (cored and sliced)
- 1 1/2 cups blackberries
- 2 tbsp fresh rosemary (finely minced)
- ½ lemon, juiced
Chop solid coconut oil into thick chunks. Add to a food processor with flour and salt and pulse or use a fork to mash until the mixture is coarse and crumbly. If using an egg, mix in now. Sprinkle ice water in until the dough comes together. Divide in half and chill in the fridge for 1 hour. Roll out one of the disks to about 1/8” thickness and divide into mini pie dishes, giving each circle enough space to fall a little over the edges. Poke bottoms with a fork and refrigerate while making the filling.
Preheat Oven to 375 degrees. In a large bowl toss together the sliced pears, berries, rosemary, and lemon juice. Divide into mini pie dishes. Roll out 2nd round of crust and top the mini pies however you like. Crimp the edges and add slits on top for steam to escape. Bake for 15 minutes. Lower temperature to 350 and bake for an additional 30 minutes or until bubbly. Let cool before devouring.