Have extra blueberries and blackberries from the garden? These blueberry and blackberry mini pies will use them up in a jiffy! Low-carb, Paleo, vegan.
THE best low-carb pie recipe I could come up with!
Making recipes like this fills my soul. I am someone who eventually wants to live on a homestead, picking my own berries straight from the garden, bringing them inside and baking with them right away.
Unfortunately, since we live in our RV while traveling the country, I do not have a garden to call my own at this time. Eventually, that will change.
But for now, I can still make all the same recipes, just with grocery store or farmer’s market ingredients. No biggie!
These blueberry blackberry mini pies have turned into one of my all-time favorite recipes, because not only are they simple, but they are SO DELICIOUS.
They are unbelievably rich, both sweet and tart, and the buttery crust is super sturdy. I haven’t had a single issue with the crust falling apart when I pick up the pies, and when you take a bite, the surrounding crust remains intact.
Perfect for when you want just a small bite of dessert!
To start, you’ll want to make a batch of my low-carb pie crust, as instructed in that recipe. To summarize here, you’ll need blanched almond flour, tapioca starch/cassava flour, water and sweetener.
For the filling, you’ll want to gather blueberries and blackberries (either fresh or frozen will do), tapioca starch/cassava flour, granulated sweetener, water and lemon juice.
Add them all to a pot over medium heat and keep stirring until the mixture thickens to a nice gelatinous filling. That usually takes 6-8 minutes for frozen berries. It will take a bit less for fresh berries.
Turn off the heat and spoon the mixture into the pre-baked mini crusts. Return to the oven for 15-20 minutes, or until the top of the crusts begin to brown.
Can I substitute the cassava/tapioca flour for something else?
The reason I recommend those is because they work incredibly well to thicken sauces. I have not personally found another ingredient that works quite the same way here, so I do recommend using them specifically. If you’d like me to try another thickener, let me know which one, and I will experiment with it.
Can these be made nut-free?
Unfortunately, I spent a long time perfecting this crust recipe, and have found that the combination of blanched almond flour and cassava/tapioca flour is the only mixture that has yielded this perfect pie crust. For that reason, I cannot recommend another type of flour. If you have a particular one in mind, let me know and I’ll try to see if it will work.
If you give these blueberry blackberry mini pies a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
You will also enjoy these other dessert recipes:
Blueberry Blackberry Mini Pies
Ingredients
- 1 batch pie crust click here for the low-carb pie crust recipe
- 3/4 cup fresh or frozen blueberries (75 g)
- 3/4 cup fresh or frozen blackberries (114 g)
- 2 teaspoons cassava or tapioca flour (15 g)
- 1 tablespoon granulated sweetener of choice I like the Pyure stevia blend
- 1/4 cup water (2 oz)
- squeeze lemon juice
Instructions
- Make pie crusts. Click here for the low-carb pie crust recipe. Be sure to bake the pie crusts alone before adding filling.
- To make the filling, add blueberries, blackberries, cassava or tapioca flour, sweetener, water and lemon juice together in a small pot over medium heat. Turn to medium heat, and allow to simmer until it thickens to a pie filling consistency, which will take approximately 6-8 minutes. Be sure to stir frequently so it does not burn.
- Spoon filling into the pre-baked pie crusts. Return to the oven for another 15-20 minutes, or until the edges of the crust begin to brown.
- Remove from oven and allow to cool fully before serving or moving to an air-tight container for storage up to 5 days.
