Gluten free berry pie - nut crust?
Our son surprised us by bringing home a girl friend for Thanksgiving and she can't have gluten. I'd like to make a black berry pie for tonight so we can all enjoy it.
The berries were frozen from our berry bushes - I plan to drain them and reduce the juice to add back to the filling so it can be a thick filling without over cooking the berries.
Perhaps a nut crust on the bottom and no top crust more like a tart?
Any advice on a good nut crust?
I'm wondering if there should be another layer of something under the berries.