Wedding berry pies

People said I was crazy, but I pulled it off. I baked about a dozen and a half pies for the wedding, the day before the wedding. All of them were gluten free, half of them were vegan. And really, it was no big deal. I made the crusts a week ahead of time and stuck them in the freezer, and mixed up big bowls of berry filling, and baked them four at a time. The only problem was finding enough counter space to let them cool, and keeping the naughty cat at my moms house away from them. In the end we stashed them all on a table in the basement.

Here they are in the kitchen at the wedding site. Lined up on two shelves, there were more on the counters. I was originally going to make different kinds, but decided against it. I did a taste test of the vegan crusts with my friend Lizzy a bit before the wedding, and the mixed berry one we made was so awesome. I decided just to buy a few bags of frozen mixed berries and make all berry pies, and what a good choice. My mom picked up a bucked of local vanilla ice cream, and we set out the pies for people to serve themselves, and they were a hit. I made the pies a bit tart, so paired with the sweet creamy ice cream it was the perfect dessert for the most perfect day.

PS- I'll be posting some wedding pictures and notes over the weekend, so check back!

Wedding mixed berry pie

My favorite gluten-free (and vegan) pie crust recipe is really rather simple. You toss the ingredients into the food processor, buzz it, then roll out between two pieces of plastic wrap. It is super easy to do in bulk, can be doubled, and keeps well in the freezer. I lined disposable pie plates with pie crust, then a layer of plastic wrap, and stacked the crusts.

1 recipe gluten-free pie crust

4 c frozen mixed berries

3-4 T sugar

1 T cornstarch

3-4 T juice of your choice

Preheat your oven to 350. Toss the berries with the sugar and cornstarch, and then stir in the juice to moisten a bit. You can skip the juice if your berries are thawed or fresh. Fill up the pie crust, bake 30-40 minutes, and then let cool. The pie will look super runny but will thicken up as it cools. Serve with ice cream.

Pie photos by bff kelly