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Wheat and Dairy-Free Blackberry Pie


"My sister is allergic to wheat, dairy, oats, barley, and rye, so cooking for her is hard. But this is a delicious pie that even she can eat!"
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2 h servings 410 cals
Original recipe yields 8 servings


  • Calories:
  • 410 kcal
  • 20%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 62.9g
  • 20%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Beat 1/2 cup margarine, 1 1/2 cups potato flour, ice water, and salt together in a bowl with an electric mixer until mixture is large crumbs. Form into a ball of dough; chill in refrigerator for 1 hour.
  2. Stir blackberries, sugar, 1/3 cup potato flour, and lime juice together in a bowl.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Separate dough into two equal halves. Roll each half with a rolling pin to 12 inches in diameter. Press one crust in a 9-inch pie pan. Scoop blackberry filling into the prepared pan. Drizzle 3 tablespoons margarine over blackberry filling.
  5. Lightly press the other pie crust on top of the blackberry filling and seal the edges to the bottom layer's edges. Brush top crust with remaining 1 tablespoon melted margarine. Cut 2 or 3 slits in the top crust to allow steam to escape during baking.
  6. Bake pie in the preheated oven until crust is golden brown and blackberries are bubbling, about 40 minutes.

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Read all reviews 3
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This pie was delicious! Everyone enjoyed it. I would suggest doubling the recipe for the crust as this only made enough for the bottom, and I had to make more for the top.

potato crust was really difficult to manipulate. Hard to get it thin, because a little potato flour goes a long way taste-wise. I used butter instead and it browned nicely. I also used our go...

I'm not happy with this recipe. The crust does not hold together, so I had to press half into the pie pan and crumble the other half on top, which looks bad. And without any sugar in the crust, ...