Homemade-berry-pie-with-whole-wheat-crust

Blackberry and Raspberry Pie

November 22, 2011
by
LAURYN

Weight loss blogger and fitness blogger from Southern California

[ Lattice topped pie crust ]

There’s something comforting about berry pie. It reminds me of when I was a little girl & the smell of a homemade pie would cascade throughout the house silently calling my name. I usually ended up sticking my finger in it for a quick lick. This particular pie is made with whole wheat crust, organic sugar & gluten-free flour; honestly even a pie connoisseur would not notice the difference between this skinny version & a regular pie. Added plus: this recipe is perfect for a Thanksgiving dessert.

Weight loss and fitness blogger from Southern California

Weight loss and fitness blogger from Southern California

Weight loss and fitness blogger from Southern California

Weight loss and fitness blogger from Southern California

Weight loss and fitness blogger from Southern California

Blackberry and Raspberry Pie

** Serve a party sized group

2 cups of fresh organic blackberries

2 cups of organic raspberries

1/2 cup of organic white sugar

1/2 cup of gluten-free flour

2 tablespoons of almond milk

1 pre-made whole wheat pie crust

1 box pre-made pie strips

Pre-heat oven to 400 degrees F. Mix berries, sugar and flour in 1/2 cups berries in a large bowl. Spread the mixture into an unbaked pie shell. Add the strips in a lattice way. Seal and crimp the edges. Brush the top crust with almond milk. Put in oven for 15 to 20 minutes, checking periodically. This dessert is lovely for Thanksgiving or Christmas festivities!

 

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  1. Pingback: Beauty Talk with Lauryn Evarts of The Skinny Confidential | Gourmet Beauty

  2. Lana | My Happy Dessert

    Hi Lauryn,
    I’m really enjoying your blog! I love that you’re putting your own twist on dessert recipes and that you’re keeping them healthy :)
    I just wanted to let you know you have a new follower!

    Reply
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