Wholly Thriving: Mixed Berry Pie

In honor of Pi Day (see Apple Pie post) here is the second pie I made, mixed berry. It was sweet and tart and held together well!

Mixed Berry Pie

Dough from Brittany Angell's Club Angell recipe 'Copy Cat Pillsbury Pie Dough'. Sorry but you have to buy the recipe or I'll get in trouble...

7 cups of frozen berries (I used an organic mix of strawberries, raspberries and blackberries)
1/4 cup xylitol
10 drops of liquid stevia
2 tsps. xanthan gum
2 TBS tapioca starch
1 tsp of lemon juice (optional, for added tartness)

I made the dough following Brittany's recipe*, rolled it out, put it in my pie plate and poked some vent holes in the bottom.
In a sauce pan, bring the berries, xylitol, stevia and lemon juice to a simmer over medium heat.
Continue to simmer for 10 minutes stirring frequently.
After 10 minutes, strain the berries from the liquid and add them to a bowl, cover to keep hot.
Simmer the liquid for another 10 minutes.
While whisking, slowly add the xanthan gum into the bubbling liquids. It will begin to thicken immediately.
Turn off the heat and again while whisking, slowly add the tapioca starch. it will be pretty thick now.
Add the thickened syrup to the berries in the bowl (the berries should still be hot so the xanthan gum doesn’t start to harden).
Add the filling to the partially baked crust and add top crust. You can make this with our without a top crust. Crust is my favorite part of pie though and almost never made a pie without a top crust!
Bake at 350 degrees for another 7 - 10 minutes. If using a top crust, bake until top crust is golden brown.
Let cool on the counter for half an hour, chill in the freezer for half an hour more to speed up the process and serve room temperature.
Enjoy!!

* If you don't want to pay for her Club Angell recipes, which I highly recommend, you can Google 'paleo pie crusts' and go from there. Most of those will be pressed pie crusts, i.e. cheesecake crust. I did find this one that is rolled but have not tried it...