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. ΒΌ cup raw honey
    6. 1 tsp. pure vanilla extract
    7. Β½ cup coconut oil melted
    For the filling
    1. 4 1/2 cups mixed berries (fresh or frozen)
    2. 2 tbs. coconut oil
    3. Β½ 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 https://themerrymakersisters.com/

    Comments 7

    1. Pingback: the merrymaker sisters meet: Dr Brett Hill from that paleo show

    2. So much almond meal. Its just so expensive….What would happen if you increased the tapioca???

    3. Post
      Author

      Hi Jacque! Unfortunately you need to use the almond meal rather than tapioca as tapioca doesn’t taste very yummy plus it’s super starchy so would make the base go very hard! πŸ™‚ You could halve the recipe and make a smaller pie? πŸ™‚ Thanks for your all your comments! We love them! e + c

    4. Hello, Do you think I can freeze this? Thanks! πŸ™‚

      P.S. I Looove all your recipes!

    5. Post
      Author

      HI Camellia! Hmmm, we’ve tried freezing this so we can’t tell you properly! It may be better to make mini ones for easier defrosting! And we wouldn’t freeze longer than a couple weeks! Let Su know how you go! πŸ™‚ YAY! THANK YOU so much! xoxox

    6. I’m going to try these in little curved patty pans…result should be little jam tarts mmmmmm

    7. Post
      Author

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