Read to Bake - Oregon Marionberries, Blueberries and Raspberries with a crumble top!
Filling Ingredients Marionberries/Raspberry/Blueberry, organic sugar, GF flour blend (brown rice, potato starch, tapioca, xanthan gum), cinnamon, sea salt.
Pie crust: GF flour blend (brown rice, potato starch, tapioca, xanthan gum), butter, water, salt, lemon juice, sugar. CONTAINS: dairy
Storage: Ready to bake option: store in the freezer. Baked: Can be stored room temp for up to 2 day or in the fridge for about 5 days.
Baking Instructions: Bake from frozen at 350 until bubbly - about 2 hours on a sheet pan (to catch the drips - you don't want to have to clean your oven). Bake on the bottom third rack so the top doesn't over cook, and the bottom is not soggy. Bake until the filling is bubbly, and the topping is browned- If the crust starts to get too brown cover the crust with foil. Do not use convection.
You can warm up or reheat your baked pie if you'd like it warm. 350 for about 10-20 mins cover with foil so you don't overcook the crust.