Black ‘N Blueberry Pie

By MJH

Blackberries and blueberries unite for this delicious pie. Serve this up for the holidays or whenever you're craving something sweet!

Ingredients

• DOUBLE PIE CRUST:
• 2 eggs
• 3 cups almond flour
• 1 cup tapioca flour
• 6 tbsp lard OR shortening, chilled (you could use coconut oil if necessary)
• 2 teaspoons cold water
• 2 teaspoons sweetener of choice (I use maple sugar)
• 1 teaspoon sea salt
• PIE FILLING:
• 5 cups berries (can use blueberries & blackberries)
• 1/4 cup tapioca flour
• zest of 1 lemon
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1/4 cup maple sugar (or sweetener of choice - if using liquid, very slightly increase the tapioca)
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly grated nutmeg
• Pinch of cinnamon

Preparation

Step 1

Preheat oven to 425°F and set pie dish, parchment paper & rolling pin aside.
Prepare pie crust in food processor.
Pulse all crust ingredients together until dough ball forms.
Cut dough ball evenly in half and flatten both balls into disks.
Wrap disks in saran wrap and refrigerate while preparing berry filling.

Place berries in a large bowl and using a spatula, gently toss with tapioca flour until evenly coated, being careful not to break the berries.
In a separate small bowl, whisk together lemon zest, juice & honey.
Pour lemon juice mixture over berries & gently toss.
Add sweetener of choice (such as maple sugar), salt, nutmeg, and cinnamon and gently toss again.

Remove ONE chilled pie crust disk from fridge, leaving the other to continue chilling.
Using rolling pin, roll out bottom-dough until it fits your baking dish and carefully flip into pie plate.
Placing a large piece of cardboard underneath seems to be the best aid in flipping the crust.
Pinch together any cracks and use your hands to adjust/make it pretty. Don't be afraid of tears & cracks, just press them back together.

Remove the other dough-disk from the fridge and roll out the top crust. Once rolled out and before flipping, cut ventilation slits/holes in the crust.
This is when you can make a pretty design or simply cut a small round hole in the very-center.

Flip prepared top-crust onto filled pie.
Seal the edges with a fork (or crimp/pinch with your fingers) and remove any excess dough.
Bake at 425°F for first 10 mins, then, reduce to 325°F for remaining 30 mins.

Let cool COMPLETELY before attempting to slice & serve.
Tapioca-berry filling thickens as it chills.