Guilt-free Blackberry Pie

Guilt-free Blackberry Pie

Season-wise, this recipe is perhaps a little bit early. Blackberries are not ripe for picking here in Norway before August so until then I will be making this pie with organic frozen berries. I am however very much looking forward to using fresh berries, as it really sends this dessert over the edge. Almost all types of berries grow wild here and my family and I always go out to the forest at our usual spot to pick once the season allows it. Making berry pies are by far our favorite way to utilize them, along with jars of Berry Flaxseed Jam.

Sadly I did not get any good shots of the pie once sliced but I promise you that the filling was perfectly firm, even without adding any sugar or refined starches. In fact the filling is made using only berries, dates and a hint of vanilla. I ran out of blackberries so I ended up using half and half of blueberries and blackberries. To really bring the entire dish together, I served this with Whipped Coconut Cream, which I will upload a recipe for within tomorrow.


For the Crust:

  • 2 cups raw cashews
  • 2 cups pitted dates
  • 1 cup brown rice flour
  • 1 cup certified gluten-free oats
  • 2-8 tbsp water
  • 1 tsp vanilla essence
  • a pinch of maldon salt

For the Filling:

  • 5 cups blackberries *
  • 2 cups pitted dates
  • 1 tsp vanilla essence


  1. Start by preheating the oven to 200 degrees Celsius/400 degrees Fahrenheit. Now start making the crust. Place all the dry ingredients in a food processor and pulse until you have a fine flour. Transfer this into a large mixing bowl and set aside for now. Place the dates, vanilla and 2 tbsp of water in the food processor and run until you have a complete smooth and creamy mixture. Scrape down the sides and add in more water if necessary. Scoop this into the mixing bowl with the dry ingredients and mix together using your hands. The dough should be firm enough to form into a ball. Cover the ball with plastic wrap and place in the refrigerator while waiting for the oven to preheat.
  2. Once the oven is heated, grab your pie pan and split the dough ball into 2 equally large pieces. Press half of the dough down into the pie pan lined with parchment saving the other half for the lid. I found the easiest way to do this was by rolling the dough out with a rolling pin and flipping it into the pan, before pressing down the sides. Prick the crust all around with a fork. Place the pie into the oven to pre-bake for 15 minutes.
  3. While the crust is baking, make the filling. Place the dates, vanilla and 3 cups of blackberries into a food processor and process until you have completely smooth paste. Scoop this into a bowl and stir in the remaining 2 cups of berries. Once the crust has baked for 15 minutes, spread the filling into the crust using a spatula and set this aside while preparing the lid. I decided to go for a lattice top version, but you can use whatever kind you feel comfortable making. If you do not know how to make a lattice top pie lid, follow this tutorial.
  4. Now place the pie back into the warm oven and bake for about 30 minutes before reducing the oven temperature to 175 degrees Celsius/350 degrees Fahrenheit. Continue to bake the pie for 30-45 minutes or until the crust reaches a deep golden colour. If the edges of the pie are browning too much during baking, go ahead and cover it with a foil ring. Once the pie is done, transfer it to a wire rack to cool for at least 1 hour, preferably several hours. Store any leftovers for 2 – 3 days at room temperature. Serve at room temperature with whipped coconut cream (recipe will be up tomorrow!).

Additional notes (*):

Like I briefly mentioned above I ran out of blackberries and ended up substituting 2 cups of it for blueberries instead. It worked perfectly, meaning you can basically use any combination of berries depending on preferences. I use this exact recipe to make raspberry pies as well.



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