- 1 cup unsalted butter (melted and cooled)
- 4 large eggs
- ½ tsp sea salt
- 1 ½ cups coconut flour
- ¼ tsp baking powder
- 1 tbsp water
- 1 ½ cups fresh (or frozen) blueberries
- 2 tbsp Monkfruit sweetener
- 18 ounce package regular cream cheese (at room temperature)
- Mix all the ingredients just until dough forms. Divide dough in half to make the top and bottom of the pie crust. Roll out with between two sheets of parchment paper. Set aside.
- Transfer one crust into a 9-inch pie pan. Being careful to smooth out any cracks. Cut the top crust into long strips of equal length and about 1 inch wide each.
- Press the dough along the edges of the dish to ensure there are no gaps between. Pour the filling into the lined dish and then weave the strips on top to form a lattice.
- Preheat oven to 350 F. Place half the rolled low carb dough into a 9-inch pie pan. Spread the cream cheese to the bottom of the crust.
- Add the blueberries that have been mixed with the 2 tablespoons of Monkfruit sweetener over the cream cheese layer. If using frozen berries, thaw the berries fully and drain out the liquid. Blot dry with paper towel.
- Top the pie with the other half of the rolled-out dough. Make sure to add vents to the top of the crust. Bake for 25 minutes until the topping is lightly brown.
- Cover edges with foil, if necessary to prevent over browning. Once out of the oven, resist the urge to cut into the pie and have a slice.
- The pie needs to cool to room temperature for the filling to thicken up. It usually takes about 2 hours.
Although everybody prefer baking with fresh berries, the great secret of berry pies is that they can be made with frozen berries all year long. Since berries are generally packaged at the height of the season, berry pies made with frozen berries are sure just as good. No one has to know your berries weren’t freshly picked.
Serving Size:1 slices
Amount Per Serving: Calories: 324Total Fat: 36gSaturated Fat: 21.7gCholesterol: 184mgCarbohydrates: 4.9gNet Carbohydrates: 3.3gFiber: 1.6gProtein: 6g