Cherry-Berry Pie With Agave Nectar All-Butter Crust

Cherry-Berry Pie With Agave Nectar All-Butter Crust


  • 1/4 cup coconut flour, sifted
  • 3/4 cup whole wheat pastry flour
  • 1/2 cup almond flour/meal/finely processed almonds
  • 1 cup all-purpose flour
  • 2 sticks of very cold butter (I freeze mine), cut into cubes
  • 3 1/2 tablespoons of agave
  • 1/2 teaspoon fiore di Sicilia flavoring
  • 16 ounces frozen packages of cherries, thawed
  • 8 ounces frozen package of mixed berries, thawed
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 cup agave nectar (again, not needed if your fruit is sweet)
  • 3 tablespoons tapioca flour (or corn starch or arrowroot)


  • Make the crust:
  • Pulse the dry ingredients 5-6 times.
  • Add 2 sticks of very cold butter (I freeze mine), cut into cubes. Pulse until the ingredients resemble very coarse meal.
  • Adding the agave nectar and flavoring one tablespoon at a time.
  • Watch to see the dough just comes together.
  • Divide the dough into two parts, one larger than the other.
  • Form each into a flat, round shape.
  • Wrap each disk in plastic and refrigerate for at least 2 hours.
  • While the dough is chilling, make the filling.
  • In a large bowl, combine all the filling ingredients.
  • Mix until well incorporated (it will be very soupy).
  • Take the dough out of the fridge.
  • Let it warm enough to be able to roll it out.
  • Roll out the crust to fit it to your pie dish.
  • You may need to patch some, but none will show to your eaters.
  • Wrap the pie dish in plastic and chill for 30 minutes.
  • Pour the filling into the crust.
  • Again, wrap the pie in plastic and chill.
  • Roll out the other dough disk.
  • Use your favorite cookie cutters to cut pieces for the top crust.
  • Take the pie out of the fridge and decorate the top.
  • Just remember to leave spots for steam to escape.
  • Cover the edges with foil and bake at 325 degrees F for 40 minutes.
  • Remove foil and bake until golden brown top and the filling is bubbling.
  • Let cool and enjoy!

Yield: 1 pie
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