Are you craving a decadent dessert that's both delicious and diet-friendly? Look no further! This grain-free blackberry pie is about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor. Imagine a buttery, golden almond flour crust cradling a burst of juicy, sweet-tart blackberries that will make your taste buds dance with joy. Whether you're following a low-carb diet, avoiding gluten, or simply looking for a show-stopping dessert, this recipe is your ultimate culinary solution!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 4 cups blackberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C), ensuring the rack is positioned in the center of the oven.
- In a medium mixing bowl, combine almond flour, melted coconut oil, and honey. Mix thoroughly until a cohesive dough forms that can be pressed into a pie dish.
- Press the almond flour mixture evenly into a 9-inch pie dish, creating a uniform crust along the bottom and sides. Use your fingers to ensure an even thickness.
- Par-bake the crust for 10 minutes until it turns light golden brown. Remove from oven and let cool slightly.
- In a separate large bowl, gently combine blackberries, sugar, cornstarch, and lemon juice. Toss carefully to coat the berries without breaking them.
- Pour the blackberry filling into the pre-baked almond flour crust, spreading evenly.
- Return the pie to the oven and bake for 35-45 minutes, or until the filling is bubbling and the crust edges are deep golden brown.
- Remove from oven and let cool completely on a wire rack for at least 2 hours to allow the filling to set properly.
- Slice and serve at room temperature. Optional: Top with whipped coconut cream or dairy-free vanilla ice cream.
Tips
- Almond Flour Crust Secrets: Ensure your coconut oil is fully melted and mix thoroughly to prevent a crumbly crust. Press firmly and evenly for the best texture.
- Berry Handling: Be gentle when mixing blackberries to avoid crushing them. This keeps your filling looking beautiful and prevents excess liquid.
- Cornstarch Tip: Use cornstarch sparingly to help thicken the filling without making it too starchy.
- Cooling is Crucial: Patient cooling (at least 2 hours) allows the filling to set perfectly, preventing a runny pie.
- Storage Hack: This pie keeps well in the refrigerator for up to 3 days. Cover loosely with foil to maintain crust crispness.
- Serving Suggestion: For an extra touch of luxury, serve with whipped coconut cream or a scoop of dairy-free vanilla ice cream.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 8g
Fat: 24g
Saturated Fat: 5g
Cholesterol: 0mg
