Paleo Mixed Berry Pie Recipe.

Paleo mixed berry pie anyone? Uhh, yes! Who would have thought that we could make a pie paleo? Actually, who would have thought WE could make a pie?! Well we did and here it is – our paleo mixed berry pie! This was courtesy of Dr Brett Hill and the guys from Gather with a couple of Brett’s adjustments and then our own adjustments! Oh, and please ignore the lattice… this was our first pie… EVER, so we went for the ala-rustic look… on purpose of course (hehe).

Always merrymaking,

Emma + Carla

paleo mixed berry pie.
Serves 8
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
stuff you need
For the crust
  1. 3 cups almond meal
  2. 1 1/2 cups arrowroot powder (tapioca flour)
  3. 1 tsp. pink Himalayan salt
  4. 3 eggs
  5. ¼ cup raw honey
  6. 1 tsp. pure vanilla extract
  7. ½ cup coconut oil melted
For the filling
  1. 4 1/2 cups mixed berries (fresh or frozen)
  2. 2 tbs. coconut oil
  3. ½ lemon juiced
  4. 1 tbs. honey or maple syrup (optional)
  5. 2 tbs. chia seeds
  6. 1 1/2 tsp. cinnamon
now what
  1. Preheat oven to 180 degrees celisus + grease a 24cm pie dish.
  2. Start with the crust. In a large bowl mix the almond meal, arrowroot flour + salt, leave this for now.
  3. In a food processor (we use our Vitamix) whiz the eggs, vanilla, coconut oil + honey until combined.
  4. Transfer the wet ingredients into the bowl with the dry ingredients, mix well.
  5. Knead the mixture until it forms a dough (you will need to get your hands dirty + it's going to be a little sticky).
  6. Split the mixture into 3/4 + 1/4.
  7. Between 2 sheets of baking paper, roll out 3/4 of the dough to 3mm thick.
  8. Transfer this carefully to line the base of the pie dish, make the crust a little thicker where the sides + base meet.
  9. Place this into the oven for 10 minutes. Now for the filling.
  10. In a saucepan on medium heat stew the berries, coconut oil, lemon juice, honey, chia seeds + cinnamon until it thickens, this should take around 8 minutes. Leave this for now.
  11. Roll out the remaining 1/4 of the dough to 2mm thick + slice into 1-2cm strips.
  12. Pour the berry filling into the crust + lay strips of pastry across the filling in a lattice pattern.
  13. Place the pie back into the oven for a further 15 minutes, cover with foil + bake for another 10 minutes or until the pastry is brown + crispy.
  14. Cut into slices + serve immediately. Store your leftovers covered in the fridge for up to 3 days + reheat when ready to enjoy (actually it's really yum cold too!).
Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation
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