A rustic sweet serviceberry pie. This grain-free crust is gluten and can be made dairy free making it the perfect healthy summer dessert. Serviceberries are also called junebrries and Saskatoon berries.
Combine the almond flour, tapioca starch, xanthan gum, sugar, and salt in a food processor (with dough attachment, not the metal blade), pulse 3 times to incorporate all dry ingredients. Add the butter piece by piece, pulse until the texture of a coarse meal. The butter should be smaller than pea-size. Alternatively, you could use a mixing bowl and a pastry blender or your hands.
Add 1 egg and pulse/mix again until the dough comes together. It will be very sticky.
Turn out the dough onto a piece of plastic wrap and refrigerate for at least 1 hour or up to overnight.
Filling and Assembly
Preheat oven to 375°F. Line a sheet pan with a Silpat or parchment paper.
In a medium bowl, stir together the serviceberries, lemon zest and juice, sugar, vanilla extract, and tapioca starch. Toss until coated and all the dry ingredients are moistened. Give the berries a gentle mash to break up a few of them.