Berry Pie Without Sugar, with Raspberry and Cherry

This berry pie is free from sugar, gluten, and animal products. Despite this, it is incredibly delicious.

In the shortcrust pastry, there is butter – don’t be afraid of it, butter is beneficial for health, especially for women and children. In this berry pie recipe without sugar, the butter won’t accumulate in unwanted places, and everything will contribute to a beautiful, blooming appearance.

Feel free to prepare this pie – it will be a hit on your table. The recipe is designed for a round 16 cm form.

Healthy Shortcrust Pastry Recipe

• Coconut oil – 60 g (or butter or ghee)
• Rice flour – 80 g
• Corn flour – 40 g (or chickpea flour 40 g + coconut flour 10 g)
• Apple puree – 50 g
• Sweetener – 5 g
• Leavening agent – 1/2 tsp
• Salt – a pinch
• Xanthan gum – 1/2 tsp (optional)
  

Recipe for Sugar-Free Berry Filling

• Berries – 500 g (I have 200 g of raspberries and 300 g of cherries)
• Cornstarch – 15 g
• Water – 30 g
• Sweetener – to taste (for tart berries, up to 15 g, in my photo without sweetener)

Making a sugar-free berry pie

1. Prepare the Base:
   Mix all dry ingredients and add melted butter and apple puree. Knead the dough by hand.
2. Xanthan Gum Note:
   Xanthan gum makes the dough more viscous. Without gluten, it might be crumbly, but using xanthan gum helps. Don’t worry if you don’t have it; the pie will still turn out fine.
3. Choose Your Oil:
   Use coconut oil, butter, or ghee. These solidify in the refrigerator, essential for the pie. Liquid vegetable oil won’t work here.
4. Chill a Dough Piece:
   Set aside a 50-70g piece of dough in the refrigerator (preferably in the freezer). This will firm up for grating later.
5. Rest of the Dough:
   Let the remaining dough rest at room temperature.
6. Prepare Berry Filling:
   Finely chop 200g of berries into a puree, leave the rest whole. Mix cold water with starch. Heat 200g of berry puree, add dissolved starch, and cook into a jelly. Remove from heat, add remaining berries (300g) and sweetener, then let it cool.
7. Crucial Cooling:
   It’s crucial to cool the filling to avoid melting the dough and ruining the pie.
8. Assembly:
   You now have a soft sugar-free shortcrust pastry, a firm dough piece in the fridge, and room temperature sugar-free berry filling.
9. Preheat Oven:
   Preheat the oven to 180°C.
10. Form and Bake:
    Form the bottom and sides of the pie in a tart baking pan. Pour in the filling, grate the chilled dough on top. Bake for 20-30 minutes at 180°C.
11. Post-Baking Steps:
    • If using a removable pan, let it cool to room temperature, then refrigerate for 1 hour or overnight. Take it out when cold to prevent falling apart.
    • If in a solid ceramic pan, choose to cut and eat it right away or let it cool first, depending on your preference.