Perfect Flourless Crumble Berry Pie


PIE! I LOVE pie. It’s up there in my top 5 favorite foods of all time. And so, naturally, when I removed inflammatory grains and gluten from my diet a few years ago, I’ve been on a quest ever since to perfect a summer berry pie.

After many attempts with various combinations of nut meals and coconut/seed flours, as well as coconut oil and dairy products from pastured cows, I landed on this combination that satisfied my desire for a light, flaky crust with a nutty taste that’s a nice balance to the fruit filling.

Paired with ripe and juicy summer berries, this is a crowd-pleaser at any summer party. Or, if you’re like me, you might make it for just you and a loved one to enjoy throughout the week. Pie for breakfast, anyone?

This almond meal crust and crumble combo works well with any honey-sweetened fruit filling. These are some of my favorites:

  • Tart red cherries
  • Diced strawberries with the juice of one lemon and lemon zest
  • Peeled and cubed apples with cinnamon and grated ginger
  • And of course the original blueberry recipe, below.

As you can see, I made this pie for the 4th of July with half blueberry filing and half strawberry lemon. It was seriously delicious and oh so festive!


One note about the bottom crust is that unfolding into your pie plate with ease can be hit or miss. Sometimes it works really well and sometimes I end of having to peel the thinly rolled crust layers off the parchment paper and using my hands to arrange them in the pie plate. The latter method works great, it’s just a bit more time consuming.

When cooking the crust, you want to use a silicone cover or foil to cover the outer edges so they don't burn.


Here's a video of how to make the almond meal for the crust and crumble at home. If you can buy truly unpasteurized almonds from the farmers market (store-bought almonds, even raw organic ones, are required to be pasteurized with either heat or chemicals, also removing some of their nutritional benefits in the process). If you have a hard time digesting nuts, you can soak (also called sprouting or activating) them for up 8-12 hours in fresh water to help remove the phytic acid, then dehydrate them until they are completely dry.

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