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strawberry blueberry pie
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5 from 1 vote

Strawberry Blueberry Pie

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 pie dough, and it’s absolutely delicious.
Prep Time1 hour
Cook Time50 minutes
Cooling time3 hours
Total Time4 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 300kcal
Author: Briana

Ingredients

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.

Nutrition

Calories: 300kcal | Carbohydrates: 16g | Protein: 7g | Fat: 25g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 284mg | Potassium: 109mg | Fiber: 6g | Sugar: 6g | Vitamin A: 345IU | Vitamin C: 36mg | Calcium: 88mg | Iron: 1mg