Wild Blackberry Pie (Updated)

By ryanmmurano

Wild Blackberry Pie (Updated)
  • CRUST:

  • 2 cups almond flour

  • 3 egg yolks

  • 2 Tbsp softened butter

  • 2 Tbsp heavy cream

  • 1/4 tsp salt

  • 1/4 tsp vanilla

  • 1/8 tsp cinnamon


  • 22 oz. fresh blackberries

  • 2/3 cup Splenda (or equivalent)

  • 1/2 cup water

  • 2 packets unflavored gelatin (I used Knox)

  • 1/8 tsp salt

  1. Preheat oven to 350°F.

  2. CRUST: Mix the first 7 ingredients together (all crust ingredients) until throughly incorporated. Press into pie dish starting from the middle and working out towards the sides.

  3. Bake for twenty minutes or until golden brown. (Makes one crust).

  4. FILLING: Wash the blackberries, then put half in a sauce pan on medium heat with water, sweetener, and salt. Let simmer for 5 or so minutes, until berries start to turn red and juice darkens.

  5. Add gelatin while stirring mixture and continue stirring until powder is completely dissolved. Add remaining berries, stir to coat with juice, then pour into pie crust.

  6. Refrigerate for 2-3 hours, or until berries set and pie is cool throughout.

Nutritional Facts

Calories - 252
Carbohydrates - 16g
Saturated Fat - 4g
Protein - 10g
Sodium - 5mg
Dietary Fiber - 6g
Sugars - 5g

dessert sweet almond flour gluten free