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Low-Carb Mixed Berry Pie – A Light, Juicy Dessert You’ll Love

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 2 cups fine almond flour
  • 3 tablespoons coconut flour
  • 1/4 cup granulated erythritol or allulose (or your preferred 1:1 low-carb sweetener)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted and slightly cooled
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the filling: 4 cups mixed berries (such as strawberries, blueberries, raspberries, and blackberries), fresh or frozen
  • 1/2 cup granulated erythritol or allulose, to taste
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (optional but brightens flavor)
  • 1 teaspoon vanilla extract
  • 2 tablespoons chia seeds or 1 1/2 tablespoons powdered gelatin (for thickening; see notes in Instructions)
  • Pinch of salt
  • Optional toppings: Sugar-free whipped cream or Greek yogurt
  • A sprinkle of toasted sliced almonds

Method
 

  1. Prep the oven and pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish and set aside.
  2. Make the crust: In a bowl, whisk almond flour, coconut flour, sweetener, baking powder, and salt. Stir in melted butter, egg, and vanilla until a soft dough forms. It should be pliable and not crumbly.
  3. Press and par-bake: Press the dough evenly into the pie dish, pushing up the sides. Dock the bottom with a fork. Bake for 10–12 minutes until lightly set and just starting to color. Remove and let it cool slightly.
  4. Prep the berries: If using strawberries, hull and chop them into bite-size pieces. If berries are frozen, do not thaw completely; use them slightly frozen to reduce moisture.
  5. Cook the filling: In a saucepan over medium heat, combine berries, sweetener, lemon juice, lemon zest, vanilla, and a pinch of salt. Cook, stirring often, until the berries release their juices and the mixture simmers, about 5–7 minutes.
  6. Thicken the filling: Chia method: Stir in chia seeds and simmer 1–2 minutes. The mixture will thicken more as it cools.
  7. Gelatin method: Remove the pan from heat. Sprinkle powdered gelatin evenly over the hot berry mixture and whisk until dissolved. Avoid boiling after adding gelatin.
  8. Fill and bake: Pour the thickened berry mixture into the par-baked crust. Smooth the top. Bake for 18–22 minutes until the edges are golden and the filling bubbles gently at the edges.
  9. Cool and set: Let the pie cool at room temperature for 1 hour, then chill for at least 2 hours. This helps the filling set cleanly for slicing.
  10. Serve: Slice with a sharp knife. Serve plain or with a spoonful of sugar-free whipped cream. Enjoy chilled or slightly warmed.