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Mixed Berry Almond Flour Pie - A Cozy, Juicy Bake With a Nutty Crust

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Almond flour: Finely ground, blanched almond flour works best.
  • Tapioca starch or arrowroot: For binding the crust and thickening the filling.
  • Unsalted butter (or coconut oil for dairy-free), cold.
  • Egg: Helps bind the crust.
  • Granulated sugar or coconut sugar.
  • Brown sugar (optional, for deeper flavor in the filling).
  • Vanilla extract.
  • Almond extract (optional, but lovely with berries).
  • Mixed berries: Fresh or frozen—strawberries, blueberries, raspberries, blackberries.
  • Lemon: You’ll need zest and juice.
  • Salt.
  • Ground cinnamon (optional).
  • Cornstarch or more tapioca/arrowroot for the filling thickener.
  • Milk or cream (just a splash for brushing the crust; use plant milk if dairy-free).
  • Coarse sugar (for sprinkling on top, optional).

Method
 

  1. Prep the berries: If using fresh berries, rinse and pat dry. Hull and slice strawberries into bite-size pieces. If using frozen, don’t thaw—keep them frozen to avoid excess liquid.
  2. Make the crust dough: In a bowl, whisk 2 1/2 cups almond flour, 3 tablespoons tapioca starch, 3 tablespoons sugar, and 1/2 teaspoon salt. Cut in 6 tablespoons cold butter until the mixture looks like damp sand with small pea-size bits. Stir in 1 beaten egg and 1 teaspoon vanilla until it comes together. If dry, add 1–2 teaspoons cold water.
  3. Chill: Press the dough into a disk, wrap, and chill for 30 minutes. Almond flour dough is softer than wheat dough, so chilling helps it handle better.
  4. Heat the oven: Preheat to 375°F (190°C). Place a rack in the lower third of your oven to help the crust set underneath.
  5. Mix the filling: In a large bowl, combine 5 cups mixed berries, 1/2 cup sugar (or 1/3 cup if your berries are very sweet), 2 1/2 tablespoons cornstarch (or 3 tablespoons tapioca/arrowroot), 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon vanilla, a pinch of salt, and a pinch of cinnamon if using. Toss gently to coat.
  6. Form the bottom crust: Lightly grease a 9-inch pie plate. Press about two-thirds of the dough into the plate, working it up the sides evenly to about 1/4 inch thick. Use damp fingers or a piece of parchment to smooth cracks.
  7. Add the filling: Spoon the berry mixture into the crust, scraping in any juices. It will mound slightly—that’s good.
  8. Top the pie: With the remaining dough, you have options: Rustic crumble: Pinch off small pieces and scatter over the berries for a cobbler-style top.
  9. Press-and-patch lattice: Roll the dough gently between parchment sheets and cut into strips. Lay strips over the filling, patching as needed. Almond dough is tender; perfection isn’t the goal.
  10. Finish and bake: Brush the top with a little milk or cream. Sprinkle with coarse sugar if you like. Place the pie on a foil-lined baking sheet to catch drips and bake 40–50 minutes, until the filling is bubbling in the center and the crust is golden at the edges.
  11. Cool for clean slices: Let the pie cool at least 2–3 hours. The filling thickens as it rests. For the neatest wedges, cool fully to room temp, then chill 1 hour.
  12. Serve: Great warm or at room temp. Add ice cream, whipped cream, or a spoon of Greek yogurt.