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.”
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.
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.
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.
If you like this recipe, you will LOVE:
AIP Pie With Berry Filling
For rolling the dough:
- 1/4 cup cassava flour (in addition) to prevent the dough from sticking to the rolling pin.
For the crust:
- Preheat the oven to 350. Place the gelatin, arrowroot, sea salt and ghee in a bowl and mix in the lard. You can use a pastry blender or your hand to do this.
- 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.
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.