Blackberry Pie with Almond Flour Crust

When I was a kid I always loved picking wild blackberries and making little blackberry pies. We’d gorge ourselves on the fresh ripe blackberries as we picked them too. This pie always brings back great memories for me, and it’s a cheap one for me to make. Picking wild blackberries and turning them into a pie is still something I do every summer. I imagine other seedy berries would also work great in this pie like marionberries, loganberries, and raspberries.

Almond Flour Pie Crust

Blackberry Pie Filling

Directions:

Make Almond Flour Pie Crust:

1. Preheat Oven to 325°F.
2. Mix crust ingredients together, cutting in palm shortening first, and then mixing in sweetener. I suggest lining the bottom of the pie pan with parchment paper for easy slicing and serving.
3. Mash the pie crust into a standard pie plate, forming the pie crust with your hands. Using a small fork, poke small holes in the base of the crust to help it avoid bubbling up when it bakes.
4. Bake the pie crust at 325°F for 14 to 18 minutes, or until it turns a light golden brown.

Make Blackberry Pie Filling:

1. Heat berries in a saucepan over medium heat until they soften.
2. Mash chia seeds into berries.
3. Stir in honey, vanilla (and cinnamon).
4. Simmer berries over low until thoroughly heated and chia seeds absorb most of the liquid, about 15 minutes (longer if berries were fully frozen to start with).
5. Remove from heat, and let the pie filling sit until it is nice and thick.
6. Spoon berry pie filling into pre-baked almond flour pie crust.
7. Enjoy!