The Best Gluten Free Vegan Berry Pie - The Blender Girl

Ingredients

• 2 1/3 cups gluten-free flour mix (recipe below)
• 1/3 cup sorghum flour
• 1 tablespoon coconut sugar
• 1/2 teaspoon Celtic sea salt
• 2 teaspoons Dr Jean Ryan's Pixie Dust (recipe in blog post)
• 1 cup vegan shortening (see notes)
• 1 tablespoon apple cider vinegar
• 5 to 7 tablespoons iced water
• Mochiko sweet rice flour, for rolling
• 2 cups tapioca starch
• 2 cups cornstarch (see notes for corn-free option)
• 1 cup potato starch flour
• 4 cups Mochiko sweet rice flour
• 8 to 10 cups fresh or frozen mixed berries (enough to fill your pie pan about 1/2 inch below the rim) - see notes)
• 3/4 cup + 2 tablespoons coconut sugar
• Pinch of ground nutmeg
• 2 teaspoons fresh lemon juice
• Pinch of finely grated lemon zest
• 1 tablespoon quick cooking tapioca (if fruit is especially juicy)
• 1/4 scant cup gluten free flour mix (recipe above)
• 1 tablespoon vegan butter, cut into small pieces
• 3 parts golden flax seeds
• 2 parts chia seeds (black or white)
• 1 part psyllium powder (ground psyllium husks)