Our Paleo Family

Berry Pie

In honor of the first day of spring, I give you my family’s favorite pie recipe! I made this on a whim for Christmas last year, but never wrote down the recipe. I guess it wasn’t really a whim – my son requested something like it and so I obliged. We all thought it was so good, it had to be come a regular fixture on our table.

Never mind that it took me over three months to make it again – in honor of pi (3.14) day last week.

Even my dad, the pie expert in my family, deemed this one a winner. That is high praise indeed.

And good news – it’s not hard. And it’s relatively inexpensive since it calls for frozen berries.

The hardest part by far of making a good paleo pie is the crust. If you haven’t already, please sign up for my newsletter and I will send you my crust recipe. (I might email you 7 or 8 times a year so don’t expect to get inundated with junk from me!) You can also acquire this recipe by purchasing my ebook.

Now get to celebrating spring with this yummy pie! Your stomach, your tastebuds and your family will thank you!

Berry Pie
Print Recipe
Just plain and simple great tasting pie. Nothing fancy, but oh so delicious.
Servings Prep Time
8 servings (or 1!) 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings (or 1!) 15 minutes
Cook Time
30 minutes
Berry Pie
Print Recipe
Just plain and simple great tasting pie. Nothing fancy, but oh so delicious.
Servings Prep Time
8 servings (or 1!) 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings (or 1!) 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings (or 1!)
Instructions
  1. Don't you love a short ingredient list? Start by making your pie crust, getting it in your deep pie pan and setting aside any leftover scraps. You will roll those out to make the lattice on top, but for now, keep that leftover crust in a little ball so it doesn't dry out.
  2. Preheat oven to 425 degrees and place one rack in the very lowest position in your oven.
  3. To make the berry filling, dump the frozen berries and maple syrup into a deep saucepan and heat over medium heat until bubbling and slightly reduced. This should take about 10-13 minutes. You want the berries to retain their berry shape, but give up much of their juice.
  4. If there are large strawberries in your mix, break those up a little with your spoon.
  5. Take a little taste of your berries to see if they're sweet enough for you. You can add more maple syrup or some liquid stevia if you want a little more sweetness. I find 1/3 cup syrup to be perfect though.
  6. Mix the arrowroot and water together in a small bowl and add to your bubbling berry mixture and stir. Your berry filling should thicken up almost immediately. Reduce the heat to low and stir for one minute. Remove from heat.
  7. Pour filling into prepared pie crust. Set the pie on a baking sheet in case some of that berry goodness overflows. You do NOT want to clean that up off the bottom of your oven.
  8. Roll out the remaining crust and cut into strips. Lay in a lattice pattern across the top of the filling, allowing the edges of the lattice to overlap the edge of your pie.
  9. Then crimp the lattice pieces together with the edge of the pie. Do you need a video on this? It sounds complicated in writing, but I hope you know what I mean.
  10. Bake the pie at 425 for 8 minutes.
  11. Reduce oven temperature to 350, raise pie up to the middle rack of your oven and bake for an additional 20 minutes.
  12. Remove from oven and allow to cool almost entirely before eating.
Recipe Notes

Regarding the berries, I think the more variety the better. I buy a blend of blueberries, raspberries and strawberries at one store (this mix is readily available) and a blend of black raspberries, cherries and blackberries that I can find at another store. If you can just find one berry blend, that is a-okay. Maybe buy the one bag of strawberries, blueberries and raspberries and buy a separate bag of dark cherries or blackberries. You want two pounds of berries total. 

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