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I often get asked about what to do with the surplus of summer blackberries that pop up in yards across the country this time of year. Before I embarked on the autoimmune protocol, I would make blackberry pie at every summer’s end. This tradition ended, as I had not been able to come up with a suitable crust recipe. Recently, I came up with a way of making crust, and my kitchen experimenting happened to collide perfectly with a surplus of berries – all around the time I was visiting my mom for her birthday. What I ended up with was a fantastic pie recipe, and the ability to share it with my family.
This recipe is as simple as they come – don’t be intimidated about cutting in the coconut oil. The idea is to leave little bits of fat in the dough, so that as the crust cooks it becomes flaky. I have only added a little honey to sweeten the naturally tart blackberries, but you can do without if you prefer. Feel free to adapt this recipe to suit any summer fruit you have available to you at the moment – I think it would work lovely with apples or pears, both coming available later in the season.
- Preheat your oven to 325 degrees. To make the crust, combine the coconut flour, arrowroot flour, and sea salt in a large bowl. Cut in the coconut oil with a pastry cutter or stand mixer until you have pea-sized granules. Add the cold water, little by little, and mix until the dough is just moist enough to all stick together (it will still be pretty crumbly, not like regular dough).
- Place in a 9-inch deep pie dish, and spread evenly across the bottoms and sides using your fingers. Prick some holes around the bottom with a fork, and bake for 20 minutes, or until lightly browned.
- While the crust is baking, place 3 cups of the blackberries and the lemon juice in a small saucepan on medium heat. Bring to a boil, and then turn to low and cook for 20-30 minutes, or until the mixture has reduced and thickened. Take off the heat, stir in the honey and add the remaining blackberries. Pour into the baked pie crust, spreading it evenly into the corners.
- Turn up the heat to 350, and bake for another 10 minutes. Remove from the oven and let cool before serving.