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.
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Blueberry Blackberry Mini Pies

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. 
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Cuisine: American
Keyword: blueberry blackberry pies, paleo
Servings: 6 mini pies

Ingredients

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.

Notes

Nutrition Facts (per pie, recipe makes 8 mini pies): 74 calories, 4 g fat, 13 g total carbs, 3 g sugar alcohols, 2 g fiber (8 g net carbs), 2 g protein