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Allianna's Kitchen » Recipes » Diet » Autoimmune Protocol » AIP Pie Crust With Berries (Paleo, Egg Free, Allergy Friendly)

AIP Pie Crust With Berries (Paleo, Egg Free, Allergy Friendly)

Published: Feb 19, 2021 By: Allianna Moximchalk Modified Feb 13, 2022

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This AIP pie with a berry filling is oh so delicious yet so easy to make. This recipe is naturally AIP, paleo, egg free, and allergy friendly. This recipe is quick, easy, and no one would ever guess it is paleo friendly. This pie crust is everything pie crust should be: flakey and “buttery.”

aip pie crust and berries close up in a pie dish

What You Will Need To Make This AIP Pie:

For The AIP Pie Crust:

  • Cassava flour-This is the base for the recipe. Cassava is very similar to gluten in the sense that once it gets wet it becomes sticky and holds together well. I ONLY use the Otto’s brand. Not all cassava flour brands are created equally.
  • Gelatin-This is what is going to act as your egg here, gelatin eggs are a staple in AIP baking as eggs are not allowed. 
  • Apple cider vinegar-This will help mesh in the gelatin. 
  • Ghee-this helps hold everything together. 
  • Water-This will help the dough become soft. 
  • Arrowroot flour-This is used to roll out the dough and prevent it from sticking to the wax paper. 

For the AIP pie filling:

  • Berries of choice-I love using a combination of berries, the more texture, the better!
  • Lemon juice-The lemon juice compliments the berries oh so nicely. 
  • Pure maple syrup-This adds another layer of sweetness to the berries. 
  • Arrowroot-This helps the berries stick together well. Arrowroot often acts like corn starch in AIP and paleo recipes.

ingredients on a tray

How To Make This AIP Pie Crust:

  • First thing is first, you want to make the crust. Add the arrowroot, gelatin and lard (or ghee and palm oil shortening) to a bowl and mix. I like to use my hands, you can also use a pastry blender. Now, roll the dough into a ball.
  • Next, add in the water and apple cider vinegar. The dough should be smooth yet a little bit crumbly. Re-roll the dough into a ball, if it crumbles, add a tbsp of water until it is smooth yet not sticky.
  • Now, lay down a piece of wax paper and add the arrowroot to the wax paper. Lay down the ball of dough and roll it out. It is ok if it crumbles, just start over. If you find it crumbling too much, add another tbsp of water. Once the dough is rolled out, spray the pie tray with oil so it does not stick (I like avocado oil) and flip the pie crust on the wax paper.

aip pie step by step instruction photos

For the filling:

  • Toss all ingredients together, you will want the arrowroot to be all around the berries. Add the mixture to the pot and bring to a simmer. Once it simmers, remove the mixture from the pot and add the mixture to the pie crust. 
  • Cook the pie in the oven at 350 for 50 minutes.

How To Prevent The Dough From Sticking:

  • Spray the tray prior to using with oil of choice. I like this brand.
  • Add the arrowroot down to the parchment paper prior to rolling it out.

How To Store This Pie:

  • Make sure it cools completely at room temperature, then add plastic wrap over top.
  • This pie does best if you serve it right after cooling.aip pie crust in a pie dish with a rolling pin

If you like this recipe, you will LOVE:

  • AIP Paleo Pina Colada
  • AIP Pancakes
  • Paleo AIP Raspberry Jam
  • AIP Banana Bread

Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too!

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aip pie 2 1 scaled

AIP Pie With Berry Filling

Course Dessert
Cuisine American
Keyword easy, quick
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Author Allianna Moximchalk
118kcal
Cost $10
Print Recipe Pin Recipe

Ingredients

For the filling:

  • 3 tsp maple syrup
  • 3 cups diced berries
  • 1 tbsp arrowroot powder
  • 1 whole lemon juiced

For rolling the dough:

  • 1/4 cup cassava flour (in addition) to prevent the dough from sticking to the rolling pin.

For the crust:

  • oil spray prevents the dough from sticking. I like this brand.
  • 1/2 cup purified water
  • 2 cups cassava flour ONLY use Otto's.
  • 3/4 cup ghee or lard
  • 2 tbsp gelatin
  • 2 tbsp apple cider vinegar
  • a pinch sea salt

Instructions

For the crust:

  • Preheat the oven to 350. Place the gelatin, cassava flour, sea salt and ghee in a bowl and mix in the lard or ghee. You can use a pastry blender or your hand to do this.
    aip pie 12
  • Now add the apple cider vinegar and water, mix it together and form a ball. Once the ball is formed, grab a piece of parchment paper, and throw down the extra cassva flour powder to prevent it from sticking. Roll out the dough. Once the dough is rolled spray your pan with your oil of choice to prevent it from sticking. Flip the parchment paper over the pie dish and press down GENTLY to form it. If it cracks that is ok, just pull the dough tight or start over. Now poke holes with a fork in the bottom of the crust to prevent it from bubbling when baking.
    aip pie 4 scaled

For the filling:

  • Toss all filling ingredients in a bowl to make sure the arrowroot is evenly disperse. Add the mixture to the pan and bring to a simmer on medium heat. Once it simmers, remove from the pan and pour on top of the crust. Bake in the oven for 50 minutes.

Notes

Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too!
Quick and easy pie alternative that you won't even know is AIP friendly.
Nutrition Facts
AIP Pie With Berry Filling
Amount Per Serving (1 slice)
Calories 118 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 8mg0%
Potassium 105mg3%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Vitamin A 176IU4%
Vitamin C 34mg41%
Calcium 56mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag me on instagram @alliannaskitchen!

About Allianna Moximchalk | Hi, I’m Allianna. A few years ago my friend introduced me to the paleo diet and since then it has changed my life! I went from taking over a dozen medications a day to managing all of my symptoms with diet and lifestyle. My mission is to help others do the same.

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4 comments

  • Sue
    February 19, 2021

    5 stars
    I have this in the oven! I’m excited to try.

    Reply
    • allianna
      February 19, 2021

      Yay! So exciting!

      Reply
  • Lori
    February 18, 2022

    5 stars
    This is really good! Awesome pie to bring to a summer party! Bright and delish

    Reply
    • Allianna Moximchalk
      February 18, 2022

      Thanks for taking time to review!

      Reply

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Hi, I’m Allianna. In my junior year of college I turned to Sarah Ballantyne’s Paleo Protocol and it saved my life. During that time I completely shifted and started to manage my autoimmune disease with food and lifestyle. Since then I have made it my mission to share my clean and real food recipes with you. On Allianna’s Kitchen you can expect to find paleo, Whole30, and AIP recipes as well as things I have learned along the way as my body has healed. I’m so excited to have you here.

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