Nothing like a piece of hot berry pie fresh from the oven. Am I right? Who can resist? I surely cannot! Especially when it is made with love. A homemade crust, mixed berry filling, topped with care, baked until golden and served hot or cold. I doubt anyone will notice that it's free of refined sugar, dairy and gluten, they'll just be sneaking a little more. Easy to make oil-free. Get your slice!
Mixed Berry Pie
- 2 Pie Crusts –this recipe is what I used.
- 6 Cups frozen or fresh mixed berries
- 1 Cup Medjool Dates - Pitted
- 1 Tbsp Lemon or Lime Juice
- 4 Tbsp Starch of Choice
- 2 Tbsp Coconut Oil or Coconut Butter
- 1 Tbsp Dairy Free Milk
- ½ Tbsp Olive Oil (OPT)
- 1 Tbsp Maple Syrup (or of choice)
- OPT: Coconut Sugar on top
- Prepare the pie crust first.
- Add the berries, lemon or lime juice and dates to a pan over medium heat. Simmer for 5-10 minutes.
- Spoon out some liquid and mix with the starch in a small container that is heat proof.
- Add the starch mixture to the hot berries and mix well. Cook for another 2-5 minutes. Stir occasionally.
- Remove from heat. Add the coconut oil or butter, mix in. Set aside to cool completely to room temperature.
- Preheat the oven to 400°F. Fill the prepared pie dish with pie crust with the cooled berry mixture. Top with an additional pie crust with a lattice style top or a full “lid” with slits.
- Mix the “egg wash” ingredients less the coconut sugar. Brush on top. Sprinkle with coconut sugar if using.
- Bake for 40-45 minutes or until golden brown. For a perfect slice, cool for 4 hours and in the fridge up to overnight. However,… we waited 10 minutes and didn’t mind one bit. You do you and most of all, enjoy!!!
