Recipe: Paleo American Flag Pie

Ingredients

Preheat the oven to 375º F.
Combine the tapioca flour, arrowroot flour, sugar, cinnamon, and salt in a food processor and pulse to mix.
Add the cold palm shortening and pulse until the mixture resembles coarse crumbs.
Add the whisked egg and pulse again, then gradually add cold water until a dough forms.
Dust a surface with arrowroot flour, roll out the dough, and transfer it to a pie pan, fluting the edges.
Prick the crust and bake it for 5 minutes with pie weights, then remove the weights and bake for another 2 minutes.
Let the crust cool completely before preparing the filling.
Mix the sugar, tapioca flour, and salt in a bowl, then combine with the strawberries and blueberries separately.
Layer the blueberries and strawberries in the cooled crust, using foil to create a divider for the fruit.
Roll out the remaining dough to create strips for the top and cut out stars for decoration.
Brush the crust with an egg wash and bake the pie for 25-30 minutes until golden brown.
Let the pie cool for at least 2 hours before serving.

Servings

8 slices

Calories

390

Total fat

20g

Total carbohydrates

54g

Total protein

Sodium

230mg

Cholesterol

21mg