To streamline the recipe, prep the dough and streusel the night before. Both require a food processor, so it’s easy to knock them off together!
1⁄2 cup gluten-free multipurpose flour blend
1⁄4 cup packed brown sugar
1⁄4 cup cold butter, unsalted; cubed
1⁄2 cup sour cream or plain 2% Greek yogurt
1⁄3 cup granulated sugar
2 tbsp gluten-free multipurpose flour blend
1 tsp vanilla extract
Pinch of salt (optional)
4 cups frozen berries
- Preheat oven to 425° F. Roll dough into a large circle and fit into an 8" pie plate; crimp or flute edge. Place on Sheet Pan. Refrigerate while prepping remaining ingredients.
- To make streusel, place flour, sugar, and cinnamon in a food processor; pulse to mix. Add cold cubed butter and pulse until mixture resembles coarse crumbs.
- For filling, in a bowl, whisk together sour cream, egg, sugar, flour, vanilla and salt until smooth; stir in berries.
- Scrape into pie shell. Bake on bottom rack of preheated oven for 15 min. Reduce oven to 375°F. Sprinkle streusel overtop pie; continue to bake until filling is set but still jiggly, about 35—40 min. Loosely tent crust with tin foil if pastry starts to brown too quickly.