Buckwheat berry pie recipe

This is gluten free and sugar free recipe which gives you a nice treat without compromise when trying to follow the diet which is anti-inflammatory and safe for endometriosis.

Buckwheat Berry Pie

Gluten free, dairy free, sugar free

One 9 inch pie

Ingredients:

• 1 & ½ cups/ 190g light buckwheat flour
• ¼ tsp salt
• 4 tbs  light oil
• 1 cup / 250ml concentrated un-sweetened fruit juice, any flavour
• 2 tbs quick cooking tapioca
• ¼ tsp cinnamon (optional)
• 3 to 4 cups / 750 – 1000ml raspberries, blackberries, or other berries
• Sweetener of choice - see suggestions here
• Water

Preheat oven to 400 degrees F

For the crust: 

1.  Mix flour and salt in a mixing bowl.  Add oil and mix, using fingers to mix oil with flour.  Add water, 1 tablespoon at a time, until dough sticks together. 

2.  Roll out half the dough at a time on a well-floured board.  Carefully transfer one crust to the bottom of a 9 inch pie tin.

For the filling:  

1.  Mix fruit and tapioca in a small saucepan.  Bring to the boil and cook gently for 10 minutes, or until thick and clear and add the cinnamon and sweetener - check taste for sweetness.  Let the mixture cook

2.  Heap berries in a pie dish.  Add fruit juice and tapioca mix.  Carefully transfer the second crust to the top of the pie, cut a few holes for steam to escape, and flute the edge.  Brush crust with a little nut milk and sprinkle with a little cinnamon.

Bake at 400 degrees F / 200c for 20 minutes, then reduce temperature to 350 degrees F / 180c, and cook for an additional 15 minutes until golden brown.