This Strawberry Blueberry Pie is made from the best fruits of late spring and early summer, with a sugar free, gluten free, and low carb twist! It tastes just as good at the real thing. Impress all of your friends and family at get-togethers with this delicious and healthier-for-you dessert. It's made with our keto and gluten free pie roll out dough, and it's absolutely delicious.
Disclosure: This recipe is a paid partnership with our friends at Lodge Cast Iron! We used their brand new 10.25" Baker's Skillet to create the perfect pie recipe for the spring and summertime, with a perfectly crispy crust. Thanks for supporting brands that we love, and that help us to bring you awesome content!
Looking for a show-stopping and delicious summer dessert? There's something super special about a strawberry pie with a golden brown crust. This berry pie is perfect for Mother's Day, Memorial Day, Fourth of July, or any spring or summertime get-together. Grab your fresh fruit and roll up your sleeves, you're going to love this recipe!
We wouldn't say the pie crust recipe is an easy recipe, but with a bit of elbow grease, it can be made ahead of time to save you lots of time on the day of preparing this beautiful pie! You can find the full very detailed directions here on how to make the best pie crust ever, that's low carb and gluten free!
Looking for more delicious berry-filled recipes? Be sure to check out this watermelon berry salad, this keto berry smoothie, or this keto fruit salad.
This recipe is also now available as a Google Web Story here!
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🍓Ingredients
- Gluten free & keto pie crusts (pre-prepared) - Follow our recipe here for the full instructions. These can be made days in advance to make preparing this pie super simple. Save in the fridge for up to 5 days before making the pie, or in the freezer for up to 4 months. It's a delicious gluten free, low carb buttery crust!
- Fresh strawberries - Hulled, or the tops cut off, and quartered or cut into even smaller pieces depending on how large the strawberries are.
- Fresh blueberries
- Sugar free sweetener - We usually opt for granular erythritol (Swerve) because it measures like sugar, tastes like sugar, and it's always in our pantry. You can use your favorite sweetener, and powdered erythritol would work really well too. Sweeten the pie to taste. We will divide the sweetener up between letting the berries macerate and draw out the moisture, and soften them, and then again after we strain off the extra liquid. We use about one cup of sweetener compared to a cup sugar in regular pies!
- Lemon juice & zest - To add the perfect flavor and zing to the pie!
- Vanilla extract & kosher salt - Again, these are flavor enhancers, There's nothing like fresh strawberry pie piled with blueberries, and a little bit of warm and sweet vanilla, combined with just a small amount of salt to balance out all the sweetness and tartness. Both ingredients are technically optional, but we do recommend them.
- Cornstarch - Not a traditional low carb ingredient, but it really helps with the texture of this pie's berry filling. It's a tried and true gluten free thickener, and we just use a couple of tablespoons, as opposed to a cup cornstarch often used in other pie recipes!
- Xantham gum - We also use xanthan gum in combination with the cornstarch to help the pie filling set. The cornstarch xanthan gum blend helps achieve a great texture, without being too gummy or too full of carbs.
- Unsalted butter - This is optional, but we place small pats of butter between the sections of the lattice top and the butter melts into the filling as we bake the pie. It creates a great flavor, and also combines with the fruit juices and thickens the pie.
- Serve with - A scoop of ice cream of choice!
🥧Ingredients
Prep work
- Prepare the pie crust recipe in advance to quicken the process, although it's not necessary.
- If preparing the pie crust on the day of, make sure to allow the eggs to come to room temperature for best results. This helps the crust combine the best.
- The butter should always be cold for the most flakey texture, so keep that in the fridge or freezer.
Prepare the fruit filling
In a large bowl, combine strawberries, blueberries and half the sweetener and toss to combine. Cover, and set aside for 45 minutes while you work on the pie crust.
Partially bake the pie bottom crust according to our recipe.
Prepare the top crust by rolling the crust out between two pieces of parchment, as opposed to a lightly floured surface.
Cut the crust into strips to help you make a lattice-like shape later. Freeze the strips on a baking sheet for 15-20 minutes, or while you prepare the rest of the pie.
After 45 minutes or so, using a metal sieve, strain away juice that has gathered at the bottom of the berries. You can save the sweet berry juice to make a drink. We liked to pour some over ice and then add water (it will be very sweet, similar to a simple syrup!)
Add the remaining sweetener, lemon juice and zest, kosher salt and vanilla extract to the berries and combine well.
Now, slowly add in the cornstarch and xanthan gum in batches to the berry mixture, and combine well. Spread the berries into the prepared pie crust.
Preheat oven to 350°F. Gently arrange the lattice crust on top of the pie. We simply made a design, as we find the strips tricky to work with since they are so delicate.
Brush the dough strips with an egg wash made with one egg whisked with one tablespoon of cream or milk.
Place small pieces of butter between the different sections of the lattice crust.
Cover the pie edges with aluminum foil again and place the cast iron on a baking sheet to make it easier to get in and out of the oven, as well as catch any drips.
Bake for 45-55 minutes watching closely. After the pie is finished baking, allow to cool for 3 hours or more before cutting in.
After the pie has cooled, serve with your favorite scoop of vanilla ice cream!
✨Tips & tricks
- Since the crust is made from almond flour, be sure to watch it closely and it browns rapidly. Cover the edges with foil as soon as the crust begins to brown.
- Add sweetener to the filling to taste. We add it in batches as much of it runs off when macerating the berries.
- Vanilla extract, kosher salt, lemon juice and zest in the filling are optional, but recommended. You could also add almond extract, or ground cinnamon if you'd like!
- Baking the pie on a baking sheet will help prevent any messes, as well as make it easier to get the pie in and out of the oven.
- The pie crust is very delicate and tricky to work with. For best results, make sure the pie crust is always very cold when working with it. If the crust cracks, simply patch it together with extra pie dough.
💭Frequently asked questions
Yes, you can, but it will take a little extra work. You don't have to thaw berries beforehand, but you can. Since we macerate our berries anyway, this will naturally thaw them.
If using frozen berries, you will probably need to bake the pie even longer than usual. There will naturally be more moisture released from the frozen berries. We're not sure exactly how long, as this recipe has only be tested with fresh berries. Our best guess is about 10-15 additional minutes of baking time.
If the top of your pie crust is browning too much, just cover the whole thing with aluminum foil. This will allow you to continue cooking the pie to get rid of extra moisture.
Yes, you can! Just be aware that this will effect the baking time. At this time we're unable to provide any suggestions on baking with different size skillets. This recipe was tested numerous times using a 10.25" skillet, so the baking times reflect that.
Store in the fridge in an airtight container for up to 5 days, or in the freezer for up to 3 weeks. Thaw before serving.
✨How to substitute cornstarch
- You can sub cornstarch for more xanthan gum to lower the carb count or eliminate corn ingredients. Be warned that it might make the pie a bit gelatinous. We'd recommend subbing the 2 tablespoons of cornstarch for 1 additional teaspoon of xanthan gum. This would be a total of 1.5 teaspoons of xanthan gum.
- You can also substitute arrowroot powder 2:1 for cornstarch. This won't lower the carb count at all however, in fact, it will add more carbs. Arrowroot powder has 8 grams of net carbs per tablespoon, and cornstarch has 9 grams of net carbs per tablespoon. This would be a suitable substitute if you don't consume corn and aren't concerning with raising the carb count.
- You could use wheat flour or as a thickener, which is 5.7 grams net carbs per tablespoon. This would of course add gluten to your pie however.
- We have heard of people using potato starch, tapioca, rice flour, psyllium husk, gluccomannan, ground flax seeds, chia seeds or guar gum. You can read more about substitutes here. Just a fair warning that not all of these options are gluten free or low carb, and we haven't tested them ourselves.
🍓Substitutions & variations
Have a different diet type or looking for some simple swaps? Here's our top suggestions!
- Mixed berry pie - Don't feel like you're limited to just strawberries and raspberries! This recipe could easily benefit from any types of berries you like. Some of our top choices would be blackberries or raspberries!
- Traditional pie - Feel free to use a regular store bought pie shell, or make a pie crust recipe with regular white sugar and all purpose flour if you're not concerned about extra carbs and sugar or don't feel like making a homemade pie crust.
- Dairy free - Don't do dairy? Swap it for vegan butter.
🍳More recipes to try
- Creamy Parmesan Chicken and Butternut Squash Skillet
- Roasted Cauliflower and Asparagus
- Steak and Seafood (Surf and Turf) Skillet
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🥣Storage
Store leftovers in an airtight container in the fridge for up to 5 days. We don't recommend freezing the pie.
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📖 Recipe
Strawberry Blueberry Pie
Ingredients
- 1 batch homemade gluten free and low carb pie crust (makes a pie top and bottom)
- 32 ounces strawberries, quartered
- 11 ounces blueberries
- 1 cup granular sweetener, divided in half or to taste
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract, optional
- ⅛ teaspoon kosher salt
- 2 tablespoons corn starch
- ½ teaspoon Xanthan gum
- 1 tablespoon unsalted butter, cut into small chunks, placed between the lattice layers
- Serve with: low carb ice cream (optional)
Instructions
- Prepare the gluten free low carb pie crust ahead of time and store in the fridge for up to 5 days beforehand. You can prepare up to 4 months in advance and store in the freezer.
- In a large bowl, combine strawberries, blueberries and half the sweetener and toss to combine. Cover, and set aside for 45 minutes while you work on the pie crust.
- Partially bake the gluten free pie crust bottom according to our recipe. Prepare the top crust by rolling the crust out between two pieces of parchment, as opposed to a lightly floured surface. Cut the crust into strips to help you make a lattice like shape later. Freeze the strips on a baking sheet for 15-20 minutes, or while you prepare the rest of the pie.
- After 45 minutes or so, using a metal sieve, strain away juice that has gathered at the bottom of the berries. You can save the sweet berry juice to make a refreshing drink. Add the remaining sweetener, lemon juice and zest, kosher salt and vanilla extract to the berries and combine well. Now, slowly add in the cornstarch and xanthan gum in batches to the berry mixture, and combine well. Spread the berries into the prepared pie crust.
- Preheat oven to 350°F. Gently arrange your top crust or lattice like design on top of your pie. We simply made a design, as we find the strips tricky to work with since they are so delicate.Brush the dough strips with an egg wash made with one egg whisked with one tablespoon of cream or milk. Place small pieces of butter between the different sections of the crust.
- Cover the pie edges with aluminum foil again and place the cast iron on a baking sheet to make it easier to get in and out of the oven, as well as catch any drips. Bake for 45-55 minutes watching closely. After the pie is finished baking, allow to cool for 3 hours or more before cutting in. After pie has cooled, serve with a scoop of low carb ice cream!
- Store in the fridge for up to 5 days in an airtight container, or in the freezer for up to 3 weeks.
Video
Notes
- You may not use all of the pie crust, so this will lower the caloric impact. We can't say for certain how much, because it depends on your pie.
- Since the crust is made from almond flour, be sure to watch it closely as it browns rapidly. Cover the edges with foil as soon as the crust begins to brown.
- Add sweetener to the filling to taste. We add it in batches as much of it runs off when macerating the berries.
- Vanilla extract, kosher salt, lemon juice and zest in the filling are optional, but recommended. You could also add almond extract, or ground cinnamon if you’d like!
- Baking the pie on a baking sheet will help prevent any messes, as well as make it easier to get the pie in and out of the oven.
- The pie crust is very delicate and tricky to work with. For best results, make sure the pie crust is always very cold when working with it. If the crust cracks, simply patch it together with extra pie dough.
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