1 cup strawberry (150 g), sliced, plus more for garnish
1 cup blackberry (150 g)
1 cup raspberry (125 g), plus more for garnish
1 cup blueberry (100 g)
½ cup organic sugar (100 g)
½ cup water (120 mL), + 3 tablespoons, divided
2 tablespoons lemon juice
3 tablespoons cornstarch
Nutrition Info
Calories 848
Fat 52g
Carbs 80g
Fiber 12g
Sugar 39g
Protein 14g
How to Make It
1. Step
Add the granola to a food processor and process until fine crumbs form.
2. Step
Add the melted coconut oil and pulse to combine.
3. Step
Grease a 9-inch (23 cm) pie dish with the solid coconut oil.
4. Step
Pour the granola mixture into the dish and press the crumbs firmly with the bottom of a measuring cup, making sure to cover the bottom and sides of the dish evenly. Place the pie dish into the refrigerator to firm up for an hour.
5. Step
Meanwhile, combine the strawberries, blackberries, raspberries, blueberries, sugar, ½ cup (120 ml) water, and the lemon juice in a medium saucepan. Cook for 4-5 minutes. or until the sugar is dissolved and the berries begin to release their juices, creating a loose, deep red mixture.
6. Step
In a small bowl, mix the cornstarch and remaining 3 tablespoons of water into a smooth paste. Add the cornstarch mixture to the berries and cook for another 2 minutes, until the filling thickens. Remove from the heat and let cool for 5 minutes.
7. Step
Remove the chilled pie crust from the refrigerator and pour in the berry compote. Spread the filling evenly.
8. Step
Chill the pie in the refrigerator for at least for 1 hour before serving.
