This delicious recipe was a total mistake. I wanted to make a crostata, but the dough wasn’t holding together as planned. (Dang gluten-free experiment!) Instead, it became more of a cookie dough, and I used a round cookie cutter to punch out pieces of dough, placed mounds of berries in ramekins, and topped each one with a slice of dough. What came out of the oven were these adorable, bubbly pot pies with a sugar cookie–like crust. For fun, use other shapes of cookie cutters for the dough, like stars or hearts.
You’ll need twelve 6 oz [180 ml] ramekins for this recipe. If you don’t own them, you can purchase disposable aluminum ones.
SUMMER BERRY POT PIES
- 1 1⁄2 cups [240 g] gluten-free flour, such as Cup4Cup or Bob’s Red Mill
- 1 cup [110 g] almond flour
- 1⁄2 cup [100 g] sugar, plus more for sprinkling
- 1 tsp kosher salt
- 3⁄4 cup [165 g] unsalted butter, cold, cut into 10 pieces
- 2 2 eggs plus 1 egg yolk
- 2 lb [910 g] strawberries, hulled and quartered
- 12 oz [340 g] blueberries
- 12 oz [340 g] raspberries
- 12 oz [340 g] blackberries
- 1 cup [200 g] sugar
- 2 Tbsp cornstarch
- 1 Tbsp grated lemon zest
- 2 tsp vanilla extract
- 1 tsp kosher salt
To make the crust: In the bowl of a food processor fitted with a metal blade, combine the flours, sugar, and salt. Pulse to combine. Add the butter and pulse until the mixture resembles coarse sand. Add 1 egg and the egg yolk, and continue to pulse until the dough comes together and begins to form a ball. If the dough seems too dry and does not stick together when lightly squeezed, add up to 1 Tbsp water and pulse to combine. Turn the dough out onto a clean work surface dusted with flour. Work the dough into a ball and then flatten into a disk about 2 in [5 cm] thick. The dough will be slightly crumbly. Wrap the disk tightly in plastic and refrigerate for 1 hour.
To make the berry filling: Combine all the ingredients in a large bowl. Let stand at room temperature until ready to use. Transfer 3⁄4 cup [180 g] of the filling to a 6 oz [180 g] ramekin, making sure the filling goes to the top. Repeat with the remaining ramekins, and place on a baking sheet.
Preheat the oven to 350°F [180°C]. Generously flour a clean work surface and roll out the dough with a floured rolling pin to 1⁄4 in [6 mm] thickness. Using a 31⁄2 in [9 cm] round cookie cutter or drinking glass, cut out 12 rounds. Use a small offset spatula or knife to transfer the dough rounds to the ramekins, placing them on top of the berries and pressing down slightly. Whisk the remaining egg in a small bowl, then brush the dough lightly with the egg and sprinkle with sugar.
Bake until the crusts are cooked through and slightly golden, about 25 minutes. Set aside to cool for 20 minutes, then serve.
Reprinted from The Vibrant Life: Eat Well, Be Well by Amanda Haas with permission from Chronicle Books, 2019. Photographs © Erin Kunkel.