Just because I wanted to.

Just because fresh figs taste so amazingly sweet and

just because fresh berries delight the senses in every way.

My own personal “just because” fresh fig-berry pie with a coconut crust topping, of sorts.

Fresh figs and berries, a dash of vanilla, and a hint of sea salt.  The fruit, for me, is certainly as sweet as can be.  Cooked down a bit, the berries release their juices and natural pectin, to hold things together.

Coconut Flour Pie Crust
2 Tbs. pastured butter
1 Tbs. raw honey
2 pastured eggs
1/4 c. + 2 Tbs. coconut flour
1/8 tsp. salt

Using COLD butter, diced into cubes, mix together all crust ingredients with a pastry cutter.  Once things are combined and the butter has merged into pearl-pea pieces (bakers, you know what I mean), gently knead into a ball.  Chill for 4 hours or freeze 45 minutes.
Using a coconut floured rolling pin, roll the crust out on a floured surface.  Cut out your favorite designs to top your personal pie!

Topped with a grain free coconut pie crust, and baked until golden brown.
Try 350 degrees for 15 minutes, keeping an eye out for the golden brown perfection.

So yummy, just because.