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usa flag berry pie

Strawberry Blueberry Pie

Course: Dessert
Cuisine: American
Keyword: 4th July recipes, Almond flour recipes, low carb pie recipes
Prep Time: 20 minutes
Cook Time: 35 minutes
Pastry chilling time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 10 servings
Calories: 316kcal
Author: Angela Coleby
A buttery almond flour pastry makes this delicious strawberry & blueberry pie. Decorated for a fun 4th July party!
Print Recipe



  • 3 cups almond flour
  • ¼ cup coconut flour
  • 1 teaspoon baking powder
  • 2 teaspoons xanthan gum
  • 1 teaspoon salt
  • 2 medium eggs
  • 4 tablespoons butter unsalted
  • 2 oz cream cheese
  • 3 tablespoons allulose or other low carb sweetener

Pie Filling

  • 12 oz strawberries
  • 6 oz blueberries
  • 1 tablespoon lemon juice
  • ½ cup allulose or other low carb sweetener
  • 1 teaspoon vanilla
  • 2 tablespoon chia seeds ground (I used my coffee grinder)

Egg wash

  • 1 small egg beaten


Prepare the berries

  • Wash and dry the fruit.
  • Place the berries in a bowl each with ¼ cup of the sweetener between them. Allow to sit whilst you make the pastry. This is to draw the natural juices out.

Make the Pastry

  • Place the flours, baking powder, cream cheese, xanthan gum, egg, butter, salt, baking powder and low carb sweetener into a food processor and blend until you have a dough.
  • Form the dough into a ball with your hands, cover with parchment paper and place in the fridge. Chill for 30 minutes.


  • Preheat the oven to 180C/375F degrees.
  • Add the ground chia, lemon juice and remaining sweetener to the two bowls of berries. Stir well.
  • Lightly butter an 8 inch pie dish.
  • Remove the pastry from the fridge and cut into half.
  • Place one half of the pastry dough on a sheet of parchment paper and cover it with another layer of parchment paper.
  • Roll out gently into a circle slightly larger than the pie dish.
  • Remove the top layer of parchment paper, then using a hand under the bottom parchment paper place the pastry into the pie dish.
  • Spoon the filling into the pie dish. First spoon the blueberries in the top left hand quarter of the pie. Fill the remaining pie with the strawberry mixture.
  • Take the second half of the dough roll out. Using a star cookie cutter, cut a few star shapes out. My cutter was medium size and I cut out 3 stars. Place the stars over the blueberry filling in the pie.
  • Cut strips from the remaining rolled pastry and place the over the strawberry filling in the pie.
  • Brush the pastry strips and stars with the egg wash.
  • Bake for 35 minutes until the top of the pie is lightly golden and firm.
  • Serve with cream or low carb vanilla ice cream.



The pie can be baked with a pastry lid.  I was having fun with the decorations!
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information


Serving: 1slice | Calories: 316kcal | Carbohydrates: 16g | Protein: 10g | Fat: 26g | Fiber: 7g