Breakfast Berry Pie (gluten free!)


For some reason last week I ended up eating a lot of pie. Monday I went to a movie with a friend and we followed it up with a delicious slice of pie at Pie Bar (the Ballard Bumble Berry Crumble is amazing!). Wednesday evening Sam and I took a mini vacation to Whidbey Island and ended our evening with a shared (and equally scrumptious) berry tart (basically an individual pie) at Christopher’s. Then the next day we stopped at Whidbey Pies for lunch and though we started with a savory pie for lunch, we also ended it, of course, with a slice of dessert pie.


I’m not complaining, but I’m typically not a major pie person so it’s a surprise I ate so much pie in one week. Strangely enough, eating pie three times reminded me just how delicious pie is and I realized I wanted to keep eating it. And you know, when you’re pregnant (like moi), people say you can eat for two. So I’m gonna eat more pie, (how much could it hurt?) even though I’m not really eating for two.


So in an effort to eat more pie, but also not overdose on sugar, I came up with the idea of a breakfast pie. What makes it a breakfast pie, you ask? Pie already has fruit, which is a totally appropriate breakfast food, but I also made it a little more fibrous with some whole grains and nuts and reduced the sugar of a regular pie. The end result is perfect: a crisp crust, a gooey, berry-filled, not too sweet filling, and a crunchy, granola-streusel topping. You can eat it warm or at room temperature or topped with plain yogurt (remember this is breakfast!)


Breakfast Berry Pie


1/2 cup walnuts

1/2 cup whole almonds

3/4 cup brown rice flour

1/2 tsp. ground cinnamon

4 T. unsalted butter

1/4 tsp. salt

1/4 cup sugar

1 tsp. vanilla extract

For the crust, start by toasting your nuts for 10 minutes in a 350 degree oven until fragrant and lightly browned. Cool and pulse in a food processor with remaining ingredients until crumbly. You should be able to pinch it together with your fingers. Press into a 9-inch pie pan and prick several times with a fork. Bake 10-15 minutes or until lightly golden. It may puff up a little. Gently press it down with a spoon.


5 cups mixed frozen berries (or fresh)

Juice of one clementine (or 2 T. fresh orange juice)

Zest of one clementine (or 3/4 tsp. orange zest)

2 T. honey

1 T. sugar

1/3 cup brown rice flour

Mix together your fruit mixture and and pour over the baked pie crust. Prepare your streusel below.


3/4 cup rolled oats

1/4 cup walnuts

2 T. unsalted butter

pinch of salt

1 T. sugar

1 T. honey

3/4 tsp. ground cinnamon

In a food processor pulse all ingredients together until butter is well mixed in. Keep it somewhat chunky for texture by not over processing it. Sprinkle over pie filling and return to oven to bake 40-50 minutes or until warm and starting to bubble. Let cool and store at room temperature.






3 thoughts on “Breakfast Berry Pie (gluten free!)

  1. Hi Erin! 🙂 I’m making this for brunch. I’m super excited to eat it, but wanted to let you know rice flour appears in the filling ingredients! I hope it’s meant to be in the streusel section because that’s how I’m reading it.

    • Hi! Sorry to not respond earlier. The rice flour is actually meant as a thickener for the pie filling. Otherwise the fruit ends up being too soupy. You could probably also add rice flour to the streusel though the oats and nuts sort of serve as the “flour” in this case. I hope it turned out well!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s