Grain Free Blackberry Pie made with an easy almond flour crust and filled with a lightly sweetened berry filling | Gluten Free + 10 ingredients
Welp!
I’ve officially run out of blackberries. For now at least. We’ve had a rainy couple of days in our neck of the woods so I’m hoping after another day or two of sunshine we’ll have a fair few nice and juicy berries to again before the season’s up over.
While I’m eagerly waiting for pumpkin season to slide in, I’m quite content to eat my body weight in blackberries & apples in the meantime. Nature is tasty!
So to finish of the end of our Blackberry Week here on A Saucy Kitchen – I made you a pie! Blackberry Pie, of course!
How to Make: Grain Free Blackberry Pie
The crust for this pie is almost identical to that of my Paleo Strawberry Galette I shared quite awhile back. It’s one that I often forget about since almond flour can be pretty tough to get my hands on, but every time I make it it’s a huge it.
Considering the fact that it’s a grain free crust it’s actually pretty easy to make. Our star ingredients?
Almond Flour
Tapioca Flour
Salt
Butter
Egg
I usually like to use coconut milk as a butter replace whenever possible, but I do recommend using cold butter here. I’ve tried this crust using coconut oil in every which way & it’s just way too unreliable. Sometimes I can get it to work no problem and other times….not so much. If you can’t do dairy you can use a vegan, non dairy butter or even lard if you find it. Whatever you use – just make sure it’s cold. When I know I’ve got a pie to make I like to pop my butter in the freezer for a little bit – even if it’s just while I prep my ingredients.
The filling is even more simple to make – just mix together your blackberries, coconut sugar, lemon juice and vanilla in a bowl along with a little tapioca starch. Just mix it, mash it ever so slightly and then set aside to macerate and become just a tough softer/juicier. It’s a super simple step that takes no time at all.
Once done you’ve got nothing left to do other than top with your favourite ice cream and enjoy the fruits of summer!
Grain Free Blackberry Pie
Grain Free Blackberry Pie made with an easy almond flour crust and filled with a lightly sweetened berry filling | Gluten Free + 10 ingredientsÂ
Ingredients
Filling
- 4 cups fresh blackberries (575g)
- ½ cup coconut sugar (100g)
- 1 tsp vanilla extract
- 1 tsp lemon juice
- ¼ cup tapioca starch or arrowroot starch (25g)
Crust
- 2 ½ cups almond flour (240g)
- ½ cup tapioca starch or arrowroot starch (50g)
- ½ cup cold butter cut into small chunks, salted or unsalted (113g)
- ¼ tsp sea salt
- 1 tsp baking powder
- 1 egg, whisked
Instructions
Filling
- In a large mixing bowl toss together the blackberries, sugar, vanilla extract, lemon juice and starch. Toss until well combined then set aside for about 20 minutes to macerate. While the berries are sitting prep your crust.
Pie Crust
- Preheat the oven to 375°F (190°C).
- Whisk together the almond flour, starch, salt, baking powder in a large mixing bowl.Â
- Add the cold butter chunks to the flour mixture and use a pastry cutter or a fork to cut the butter into the flour until you end up with pea-sized pieces of butter mixed throughout. Stir in the whisked egg until a dough forms.
- Transfer about ¾ of the dough to a 9 inch pie plate and press evenly into the bottoms and the sides. Place in the fridge while you prep your top crust.
- Roll out the remaining dough on a lightly floured surface. At this point you can get creative with your top crust depending on what you use. Use a small cookie cutter, cup, or even bottle cap to cut out as many shapes into the dough as you can.
- Carefully spoon your blackberry mixture onto the bottom pie crust Take your cut our pieces of dough and place them on top of the filling. You don't need to make this part look neat and you don't need to cover the pie completely so that steam can escape while baking.Â
- Place the pie in the middle of the oven and bake for about 40-45 minutes. The filling should be bubbling slightly and the top should be a golden brown. If the crust starts to brown too much too soon, cover with foil until finished baking. Remove from the oven and let cool at least 10 minutes before slicing and serving.
Notes
- Make it dairy free: You can use vegan baking butter (sold as a block of butter, not in a tub) or vegetable shortening if you'd like a vegan option. For a paleo option (not vegan) you can use a baking lard.
Nutrition Information:
Yield:
8Serving Size:
gAmount Per Serving: Calories: 422Saturated Fat: 8gCholesterol: 77mgSodium: 215mgCarbohydrates: 33gFiber: 7gSugar: 11gProtein: 10g
Jo says
Can you use arrowroot instead of tapioca starch?
Sarah Nevins says
Yes! Arrowroot starch is actually a great substitute for tapioca here and I’ve updated the recipe to include arrowroot as an option. FYI – If you notice the recipe looks a little different I’ve also updated the recipe slightly to reduce the number of eggs from 2 to 1 (almond flour browns easily enough without adding an extra egg wash) and to get rid of the option to use palm oil in place of butter.
Amm says
How do you store it, fridge or cake tin?
Sarah Nevins says
Hi Amm! This can keep at room temp for a day or two, but beyond that it’s best to keep in the fridge.
Christo says
We just tried the recipe and you left out the step for baking the crust before adding filling. Second issue is you stated tapioca flour and then later changed it to tapioca starch. Which is it?
Sarah Nevins says
Hi Christo! Sorry about the confusion! There’s no need to prebake the crust here – it bakes all at once. As for the tapioca starch/flour – they’re both the same thing so I tend to say them interchangeably without realising it.
Andreya says
Grain Free Blackberry Pie looks very delicious. The quick and simple process. Thanks for sharing the recipe sarah
Sarah says
Thanks Andreya!