Gluten-Free Blackberry Crumble Pie

• For crust
• 1 cup bob's red mill gluten-free all purpose baking flour
• 2 tablespoons sweet white sorghum flour
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter
• 1 egg
• 1 tablespoon cider vinegar
• For filling
• 4 cups blackberries
• 1/2 cup sugar
• 3 tablespoons quick-cooking tapioca
• For crumble
• 1 cup brown rice flour
• 1/2 cup sugar
• 3 tablespoons butter (melted)
• 1 tablespoon oil
• 1/2 cup chopped pecans (optional)

1. Preheat oven to 425.
2. Mix together gluten-free all purpose flour, sweet sorghum flour, sugar and salt.
3. Cut the butter into chunks and, using your finger tips, work the butter into the dry ingredients to form a coarse meal.
4. Make a well. Break the egg into the well.
5. Add vinegar and use a fork to stir from the center, working the flour into the egg to form a soft dough.
6. Roll out the dough between two sheets of wax or parchment paper. Roll it to about 10-12 inches in diameter and then stick it in the freezer for 10-15 minutes, this will allow the dough to be hard enough to not stick to the paper when you need to peel it off.
7. Peel off the paper, and put the pie dough into a pie pan, fluting the edges. Set aside.
8. Combing the ingredients for the filling in a large bowl, pour into uncooked pie crust.
9. Mix together ingredients for the crumble. Sprinkle crumb topping on top of the blackberry combination.
10. Bake in preheated oven at 425 for 10 minutes.
11. Reduce heat to 350 and continue baking for 25-30 minutes.

crust, bobs red, sweet white sorghum flour, sugar, salt, cold unsalted butter, egg, cider vinegar, blackberries, sugar, quickcooking tapioca, crumble, brown rice flour, sugar, butter, oil, pecans

Taken from www.food.com/recipe/gluten-free-blackberry-crumble-pie-432754 (may not work)