August Blackberry Pie: following the trail of berries in the Pacific Northwest (wheat and gluten free recipe)

August, and even September, are abundant with blackberries here on Whidbey Island. This year I decided to pick lots of berries and freeze them, and try my hand at my very own blackberry pie recipe. This one was amazing! And as I write my inspiration is right here next to me being devoured :-). It is well worth buying frozen blackberries even if you don't have any fresh. These berries make one of the best pies EVER! That said, here is the recipe I came up with:
This recipe makes 2 pies so you can share one with friends or family (who doesn't want their very own pie?)

You will need:

Crust Ingredients:
1 cup quinoa flakes (it's like a quick cereal, not flour, although that might work too . . .)
2 cups quick oats
1 TBS coconut flour
6 TBS brown sugar
1 1/2 sticks butter (or 3/4 cup)

Pie Filling Ingredients
8 cups of blackberries
2 cups sugar (cane/white)
1 tsp cinnamon
1/3 cup corn starch
1/3 cup coconut flour

(Above) Pie Filling, the blackberries, corn starch, coconut flour, cinnamon, and sugar.

(Above) Pie filling thoroughly mixed.

Preheat oven to 425 F. Begin by mixing all crust ingredients in a food processor/blender. Flour and butter should become dough texture. Grease up your pie dishes with butter and sprinkle flour around to prevent pie sticking to dish. Now press the dough into pie dishes, dividing it equally between the two pies. Above: greased and floured pie dishes

Now measure out the sugar, cinnamon, corn starch, coconut flour in a bowl. Mix well together. Add 8 cups of blackberries and mix thoroughly. Let mixture sit for 5 minutes then pour into pie dishes with crusts. Place in preheated oven (425F).

Cook for about 30-35 minutes (or until you can smell the crust, if earlier). Lower temp to 325F for another 5-10 minutes, watching that pie crust doesn't burn. Turn off oven and let pies sit for 10 more minutes in the oven. Take out and place on a cooling rack until cooled. Refrigerate & enjoy!

Above: Quinoa flakes, the same as I used for the pie crust.