Summer is almost here, and I am SO excited about it! It is finally starting to get warmer outside! After enjoying the beautiful weather we have had the past couple of days, I decided to make a fresh gluten free pie! The blackberries and blueberry filling is super flavorful, and the banana flour pie crust is absolute perfection; you won't be able to tell it's gluten free!
Onto the recipe!
Blueberry-Blackberry Banana Flour Hand Pies
- 1 cup all-purpose gluten-free flour blend
- 1/3 cup WEDO banana flour
- 2 tablespoons coconut sugar
- 1/4 teaspoon salt
- 1/3 cup melted butter
- 3/4 cup almond milk (coconut works too)
- 1 large egg
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 1/2 cup water
- 1/3 cup coconut sugar (cane works too)
- 1 teaspoon lemon juice
- zest of 1 lemon
Now we are going to make the blueberry blackberry filling! Heat blueberries, blackberries, water, coconut sugar, lemon juice, and lemon zest in a large saucepan over medium heat. Stir until it comes to a slow boil, then reduce to medium-low heat and let reduce until slightly thickened.
Heat avocado oil in a fryer at 350 degrees.
Remove dough from fridge and start rolling into a rectangle on a floured surface. Using a cup, cut out dough into circles. Place about 1 tablespoon of filling onto circle of dough, then top with another piece of dough, and seal using a fork. Repeat until all hand pies are made.
Once the fryer is hot, add in a couple of hand pies. Fry on each side for about 3 minutes, or until golden. Remove, let cool, sprinkle with organic powdered sugar and devour! Enjoy!!