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Re, White, and Blue Pie

A refreshing mixed berry pie for  the coming holiday!

Course Dessert
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 8
Author Glenda Groff


Pie Crust

  • 3/4 cup THM Baking Blend
  • 1/3 cup oat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup butter and lard
  • 1 egg beaten


  • 1 1/2 cups almond milk
  • 1 1/2 tablespoons unflavored gelatin
  • 1 cup cottage cheese, full fat
  • 4-6 drops Loran Cheesecake Flavoring Oil
  • 1/2 teaspoon vanilla
  • 1/4 cup THM Gentle Sweet
  • 1/2 cup Sour Cream
  • 7 cups berries, blueberries, strawberries, raspberries


  • 1/2 cup whipping cream
  • 1 tiny spoon THM Stevia
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon xanthan gum
  • additional berries for garnishing


  1. Crust: In a mixer bowl combine baking blend, oat flour, salt, and baking powder. Mix together. Add butter or lard. Mix util crumbly. Add beaten egg. Mix until dough clings together. Shape into a ball. Roll between to pieces of Saran wrap. Remove the top piece of plastic wrap. Flip pie crust into a 9 inch deep dish pie pan. Flute edges. Bake at 350 degrees F. for 8-10 minutes. Cool.

  2. Filling: Soften gelatin in 1/2 cup almond milk. Set aside  for 5 minutes. Blend remaining almond milk with cottage cheese, flavorings, Gentle Sweet, and yogurt in blender container until smooth. Heat gelatin/almond milk mixture until syrupy and gelatin is dissolved. Start the blender on low speed. Slowly pour the unflavored gelatin mixture into the blender with the blender is running. Blend until through combined. Pour over 8 cups mixed berries. Stir to coat fruit. Spoon into cooled baked pie crust. Refrigerate.

  3. Garnishes: When ready to serve, combine cream, stevia, vanilla, and xanthan gum. Whip until stiff. Garnish pie with whipped cream and berries. Serves 8.

The filling as is listed above is a THM S. You can use fat-free cottage cheese and replace the Sour Cream with fat-free Greek Yogurt for a THM FP.