wheat and dairy-free blackberry pie

Ingredients

• Servings: 8
• 1/2 cup margarine, softened
• 1 1/2 cups potato flour
• 1/4 cup ice water
• 1 pinch salt
• 4 cups blackberries
• 1 cup white sugar
• 1/3 cup potato flour
• 2 tablespoons lime juice
• 1/4 cup margarine, melted and divided

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs


• beat 1/2 cup margarine, 1 1/2 cups potato flour, ice water, and salt together in a bowl with an electric mixer until mixture is large crumbs. form into a ball of dough; chill in refrigerator for 1 hour.
• stir blackberries, sugar, 1/3 cup potato flour, and lime juice together in a bowl.
• preheat oven to 350 degrees f (175 degrees c).
• separate dough into two equal halves. roll each half with a rolling pin to 12 inches in diameter. press one crust in a 9-inch pie pan. scoop blackberry filling into the prepared pan. drizzle 3 tablespoons margarine over blackberry filling.
• lightly press the other pie crust on top of the blackberry filling and seal the edges to the bottom layer's edges. brush top crust with remaining 1 tablespoon melted margarine. cut 2 or 3 slits in the top crust to allow steam to escape during baking.
• bake pie in the preheated oven until crust is golden brown and blackberries are bubbling, about 40 minutes.