The Crust:


2 1/2Cups almond or coconut flour
1 t. salt
2 sticks of cold butter, cubed
½ C. cold water
Easy Steps: Mix all ingredients. Form a dough. Place in bowl, cover and refrigerate for one hour. Remove from refrigerator, take dough out of bowl and let sit to become room temperature. Roll out—into two separate pieces.
The Filling:
1 pint of each fresh berries (blackberries, blueberries and raspberries)
½ C. Swerve Granular
¾ T. lemon juice
½ C. water
3 Ts. cornstarch
1 T. melted butter—for topping
1 beaten egg yolk—for topping

Easy Steps: In large saucepan, bring berries, Swerve, lemon juice and water to a boil. Stirring constantly. Reduce heat and add cornstarch to thicken filling. Combine and simmer for 5 minutes. Let cool. Place in unbaked pie shell. Cut strips of pie dough for pie topping. Design your way and lightly brush melted butter and yolk topping across strips. Bake at 400 for 40 minutes. Let cool to set. (If you prefer you can make homemade whipped topping with heavy whipping cream and vanilla with your electric mixer!) Serve and enjoy!


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