Recipes Nutrients Lower Carbohydrate Gluten-Free Fresh Berry Pie By Verywell Editor Updated on September 20, 2019 Print Connie Spinardi/Getty Images (36 ratings) Total Time: 30 min Prep Time: 10 min Cook Time: 20 min Servings: 8 Nutrition Highlights (per serving) 303 calories 15g fat 42g carbs 5g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 8 Amount per serving Calories 303 % Daily Value* Total Fat 15g 19% Saturated Fat 4g 20% Cholesterol 15mg 5% Sodium 3mg 0% Total Carbohydrate 42g 15% Dietary Fiber 6g 21% Total Sugars 34g Includes 28g Added Sugars 56% Protein 5g Vitamin D 0mcg 0% Calcium 72mg 6% Iron 1mg 6% Potassium 266mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. When you have a bounty of berries in your fridge what is better than a delicious berry pie? This recipe calls for fresh blackberries, but it would work great with raspberries, too. Actually, the ideal berry to use is the olallieberry, a variety of blackberry which grows near the West Coast of the United States, and is named after the Chinook Indian word for "berry." The filling is mostly uncooked, combining the fresh berries with a simple glaze. The almond pie crust not only adds another layer of flavor but also makes this pie a gluten-free treat. Ingredients For the Almond Pie Crust: 3 tablespoons butter 1 1/2 cups almond meal (or almond flour) 2 tablespoons agave (or honey) For the Berry Pie Filling: 3/4 cup water 4 cups/1 quart blackberries (fresh) Dash salt 3/4 cup honey (or other liquid sweetener) 4 teaspoons cornstarch Optional: 1 tablespoon butter (optional, but recommended) Optional: Whipped cream for serving Preparation Make the Almond Pie Crust Heat oven to 350 F. Melt the butter in a microwave-safe pie pan. Add the almond meal and agave to the melted butter in the pan and mix well. Pat into place with your fingertips. Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly. Remove from oven and let the pie crust cool. Make the Berry Pie Filling Mix water, 1 cup fresh berries, dash of salt, and honey together in a saucepan that is big enough to eventually hold all the berries. Bring the mixture to a boil and cook for 2 to 3 minutes. Berries should be softening and the liquid turning berry-colored. Whisk cornstarch into the mixture. Make sure it is fully dissolved, cooking until the mixture darkens and clarifies (in other words, most of the lightness from the cornstarch goes away). Add the butter, if using, and stir until melted. Add the remaining 3 cups of berries, and stir until coated with the glaze. Pour into baked and cooled almond pie shell and chill. If desired, top berry pie with whipped cream flavored with a bit of vanilla and sweetener of your choice. Rate this Recipe You've already rated this recipe. Thanks for your rating! Was this page helpful? Thanks for your feedback! Get simple, delicious recipes to help you eat well without feeling deprived. Sign Up You're in! Thank you, {{form.email}}, for signing up. There was an error. Please try again. What are your concerns? Other Inaccurate Hard to Understand Submit