This mixed berry pie is a truly amazing treat to celebrate your special day with family and friends. Made with blueberries, blackberries, raspberries, and chia seeds, this dessert is an excellent low-carb, gluten-free alternative to a traditional mixed berry pie. Enjoy a slice of a warm pie bursting with juicy berries and a delicious flaky crust!

Serving Size: 8

Ingredients for Three Berry Pie

  • Blackberry, 450 gram (divided)
  • Raspberry, 350 gram (divided)
  • Blueberry, 350 gram (divided)
  • Low-carb sweetener, 3/4 Cup to 1 Cup, depending on the sweetness of the berries (divided)

For Low-Carb, Gluten-Free Pie Crust (divided into two batches)

  • Blanched almond flour, 2 Cup
  • Coconut flour, 1/2 Cup and 2 Tablespoon
  • Sea salt, 1/2 teaspoon
  • Xanthan gum, 1 teaspoon
  • Lemon zest, 1 teaspoon
  • Butter, 200 gram, cold
  • Cream cheese, 1/2 Cup, cold
  • Eggs, 2, beaten
  • Vinegar, 4 teaspoon
  • Egg white for egg wash (brush the crust right before baking)

For Low-Carb Chia Berry Sauce

  • Half of the berries (see above)
  • Half of the sweetener (see above)
  • Ground chia seeds, 3 Tablespoon
  • Lemon juice, 1 Tablespoon

For Low-Carb Berry Filling

  • Half of the berries (see above)
  • Half of the sweetener (see above)
  • Gelatin powder, 2 Tablespoon
  • Sea salt, 1/4 teaspoon

Instructions for Three Berry Pie

1. Wash berries and remove excess water. Pat dry with paper towel and set aside.

2.To make a pie crust, combine almond flour, coconut flour, sea salt, xanthan gum, and lemon zest in a food processor. Add butter and cream cheese and blend together. Add beaten eggs and vinegar and pulse for a few seconds until crumbly dough forms. Divide into two portions in a plastic wrap and refrigerate for at least one hour.

3.For chia berry sauce, mix a half of the berries with half of the sweetener in a saucepan and simmer.  Add ground chia seeds and lemon juice and stir.  Set aside until the chia berry sauce cools completely.

4. For berry filling, combine gelatin powder, the remaining sweetener, and sea salt. Gently toss the remaining berries with the gelatin mix to make the berry filling.

5. Preheat oven to 210°C (410°F).

6. Take out one batch of dough from the refrigerator and roll out thinly. Fill the bottom of the pie pan to make a bottom crust. Add the berry filling and pour the cooled chia berry sauce.

7. Take out the other batch of dough from the fridge. Spread out thinly and cut into strips using a pizza cutter. Cover the pie with a lattice pie crust. Give the pie crust an egg white wash.

8. Bake the pie for 35 minutes. Cover the top with aluminium foil if it browns too quickly.

9. Take out the pie and cool down completely. Refrigerate overnight to set.

Watch How to Make This Recipe

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Low-carb three berry pie with chia seeds

Three Berry Pie with Chia Seeds


  • Author: Grace
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 60 minutes
  • Yield: 8
  • Diet: Diabetic

Description

Made with blueberries, blackberries, raspberries, and chia seeds, this mixed berry pie is an excellent low-carb, gluten-free treat for a special occasion. Enjoy a slice of a warm pie bursting with juicy berries and a delicious flaky crust.


Ingredients

  • Blanched almond flour, 2 Cup
  • Coconut flour, 1/2 Cup and 2 Tablespoon
  • Sea salt, 1/2 teaspoon
  • Xanthan gum, 1 teaspoon
  • Lemon zest, 1 teaspoon
  • Butter, 200 gram, cold
  • Cream cheese, 1/2 Cup, cold
  • Eggs, 2, beaten
  • Vinegar, 4 teaspoon
  • Egg white for egg wash (brush the crust right before baking)
  • Blackberry, 450 gram (divided)
  • Raspberry, 350 gram (divided)
  • Blueberry, 350 gram (divided)
  • Low-carb sweetener, 3/4 Cup to 1 Cup, depending on the sweetness of the berries (divided)

For Low-Carb Chia Berry Sauce

  • Half of the berries (see above)
  • Half of the sweetener (see above)
  • Ground chia seeds, 3 Tablespoon
  • Lemon juice, 1 Tablespoon

For Low-Carb Berry Filling

  • Half of the berries (see above)
  • Half of the sweetener (see above)
  • Gelatin powder, 2 Tablespoon
  • Sea salt, 1/4 teaspoon

 


Instructions

1. Wash berries and remove excess water. Pat dry with paper towel and set aside.

2.To make a pie crust, combine almond flour, coconut flour, sea salt, xanthan gum, and lemon zest in a food processor. Add butter and cream cheese and blend together. Add beaten eggs and vinegar and pulse for a few seconds until crumbly dough forms. Divide into two portions in a plastic wrap and refrigerate for at least one hour.

3.For chia berry sauce, mix a half of the berries with half of the sweetener in a saucepan and simmer.  Add ground chia seeds and lemon juice and stir.  Set aside until the chia berry sauce cools completely.

4. For berry filling, combine gelatin powder, the remaining sweetener, and sea salt. Gently toss the remaining berries with the gelatin mix to make the berry filling.

5. Preheat oven to 210°C (410°F).

6. Take out one batch of dough from the refrigerator and roll out thinly. Fill the bottom of the pie pan to make a bottom crust. Add the berry filling and pour the cooled chia berry sauce.

7. Take out the other batch of dough from the fridge. Spread out thinly and cut into strips using a pizza cutter. Cover the pie with a lattice pie crust. Give the pie crust an egg white wash.

8. Bake the pie for 35 minutes. Cover the top with aluminium foil if it browns too quickly.

9. Take out the pie and cool down completely. Refrigerate overnight to set.

Notes

  • For low-carb sweetener, we use either pure erythritol or a monkfruit or stevia blend.
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Low carb three berry pie, low carb mixed berry pie, gluten free mixed berry pie, mixed berry pie with chia seeds, three berry pie with chia seeds