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GF/DF Blackberry Pie with Almond Crust

  We had fun today, we went BERRY PICKING!  The berries were few, but we did manage to fill four.........make that three baskets.  My 4 year old wanted to make sure we were getting only the quality sweet tasting berries. 

My friend Nancy and the kids with their harvest!

Almond Pie Crust

3 Cups of almond flour
1 teaspoon salt
¼ cup grapeseed oil
2 tablespoons of honey
1 teaspoon vanilla extract

Mix all ingredients together, this crust recipe should be crumbly yet hold together when squeezed.  If you are doing small pies add about a handful of crust dough into each greased pie plate.  For a whole pie add all but ¼ cup of the crust mixture to the pie plate and pat it down on the sides nice and smooth.  Bake the crust in a 350* oven for about 10 minutes for the minis and 14 minutes for the large pie crust. Now start the Filling


4 cups of blackberries
¼ cup honey (or more to taste)
3 Tablespoons tapioca flour

Mix all filling ingredients together and let them sit while you brown the pie crusts.  Pop those pie crusts out of the oven and add the filling, then sprinkle the remaining crust mixture over the top of the berries.  Bake the mini pies at 350* for about 20 minutes, and the large pie about 35 - 40 minutes.

The total carbs for the whole recipe is 238g.  When I made these mini pies I got about 7 out of this recipe making each pie worth 34g of carbs.  (If you increase the honey cause your berries are too tart, adding 1/4 cup more honey, simply add 34g more carbs)

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