Paleo Black and Blueberry Pie
Ingredients
The crust
-
2 ¾
cups
finely ground almond flour
-
1 ¼
cups
arrowroot starch
-
1
Tbsp.
maple, date or coconut sugar (optional)
-
¼
tsp.
fine sea salt
-
4
Tbsp.
Fatworks leaf lard, chilled
-
4
Tbsp.
unsalted butter, chilled
-
2
Tbsp.
flaxmeal
-
6
Tbsp.
water
-
1–2
Tbsp.
ice water or cold vodka
The filling
-
2 ½
cups
blackberries, fresh
-
2 ½
cups
blueberries, fresh
-
¼
cup
arrowroot starch
-
¼
cup
maple syrup
-
⅛
tsp.
cinnamon
-
1
unit
lemon (zest and juice)
-
¼
tsp.
sea salt
Instructions
- Combine almond flour, arrowroot starch, sugar, and sea salt for the crust.
- Mix ground flaxseed with water and set aside to form a gel.
- Cut chilled butter and lard into the dry ingredients until coarse crumbs form.
- Add the flaxseed mixture to the flour mixture and combine.
- Add water or vodka gradually until the dough forms a smooth ball.
- Divide the dough, shape into disks, and chill in the freezer.
- Roll out the first disk into a circle and place it in a pie pan.
- Roll out the second disk and cut into strips for the lattice top.
- Preheat the oven to 350°F.
- Mix the berries with arrowroot starch, then combine with maple syrup, lemon zest, juice, and sea salt.
- Pour the berry mixture into the crust and top with the dough strips.
- Bake for 45-55 minutes until golden brown and bubbly.
- Cool completely before slicing.
Nutrition Facts (estimated)
Servings
8-10
Calories
387
Total fat
20g
Total carbohydrates
35g
Total protein
8g
Sodium
119mg
Cholesterol
mg
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