Low-Carb Diets Desserts Gluten-Free Fresh Berry Pie By Verywell Editor Updated September 29, 2017 Share Pin Email Print Connie Spinardi/Getty Images More in Low-Carb Diets Desserts Cakes and Cheesecakes Puddings and Mousses Cookies Basics Food Lists Carb Counts for Common Foods Low-Carb Cooking Tips for Dining Out Nutrition Side Dishes Product Reviews Atkins Diet Information Menus Main Dishes Recipes Snacks Low-Carb Recipes Popular Diet Plans Glossary View All Nutrition Highlights (per serving) Calories 303 Fat 15g Carbs 42g Protein 5g View All (13 ratings) Total Time 30 min Prep 10 min, Cook 20 min Servings 8 When you have a bounty of berries in your fridge what is better than a delicious berry pie? This recipe calls for fresh blackberries, but it would work great with raspberries, too. Actually, the ideal berry to use is the olallieberry, a variety of blackberry which grows near the West Coast of the United States, and is named after the Chinook Indian word for "berry."The filling is mostly uncooked, combining the fresh berries with a simple glaze. The almond pie crust not only adds another layer of flavor but also makes this pie a gluten-free treat. Ingredients Almond Pie Crust: 3 tablespoons butter 1 1/2 cups almond meal or almond flour 2 tablespoons agave or honey Berry Pie Filling: 3/4 cup water 1 quart (4 cups) fresh blackberries Dash of salt About 3/4 cup honey or other liquid sweetener 4 teaspoons cornstarch 1 tablespoon butter (optional, but recommended) Whipped cream for serving, optional Preparation Make the Almond Pie CrustHeat oven to 350F. Melt the butter in a microwave-safe pie pan.Add the almond meal and agave to the melted butter in the pan and mix well. Pat into place with your fingertips.Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly. Remove from oven and let the pie crust cool. Make the Berry Pie FillingMix water, 1 cup fresh berries, dash of salt, and honey together in a saucepan that is big enough to eventually hold all the berries.Bring the mixture to a boil and cook for 2 to 3 minutes. Berries should be softening and the liquid turning berry-colored.Whisk cornstarch into the mixture. Make sure it is fully dissolved, cooking until the mixture darkens and clarifies (in other words, most of the lightness from the cornstarch goes away).Add the butter, if using, and stir until melted. Add the remaining 3 cups of berries, and stir until coated with the glaze.Pour into baked and cooled almond pie shell and chill.If desired, top berry pie with whipped cream flavored with a bit of vanilla and sweetener of your choice. Nutrition Facts Servings: 8 Amount per serving Calories 303 % Daily Value* Total Fat 15g 19% Saturated Fat 4g 20% Cholesterol 15mg 5% Sodium 3mg 0% Total Carbohydrate 42g 15% Dietary Fiber 6g 21% Total Sugars 34g Includes 28g Added Sugars 56% Protein 5g Vitamin D 0mcg 0% Calcium 72mg 6% Iron 1mg 6% Potassium 266mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. Rate this Recipe You've already rated this recipe. Thanks for your rating! Show Full Article Up Next Up Next Recipe Craving a Cheesecake Without Tons of Sugar? Up Next Recipe Try This Gluten-Free Chicken Pot Pie With Biscuit Top Recipe Up Next Recipe Try This Gluten-Free Blueberry Coconut Muffin Recipe Up Next Recipe How Do You Make Gluten-Free New York-Style Pumpkin Cheesecake?