Attach the grater attchment on your food processor and grate 2 cold sticks of butter. Replace the attachment with the blades and add in your bag of Ketonia bread mix. Place the top back on and pulse a couple of times.

Put a couple of ice cubes in your water and slowly pour in the water about 1 tbsp at a time (not the ice). Pulse in between each pour of water to ensure the dough does not get too wet. You may not need all the water. You are looking for a wet sand consistancy that will hold together when you squeeze it in your hand.

Once the dough has come together, form it into a ball and cut it in half. Wrap both halves in saran wrap and place in the fridge for atleast one hour before use.

Preheat your oven to 375*.

Roll out one portion of the dough large enough to fit your pie pan, atleast 2 inches larger than your pie pan. Sprinkle the counter and rolling pin with Ketonia mix to prevent sticking. Without stretching the dough, fit the dough in the pan and cut off the excess edges. Save the extra dough incase you need it for the top. Poke a few holes in the bottom of the pie crust with a fork.

In a large sauce pan combine rhubarb, raspberries, blackberries, lemon juice, Swerve, cinnamon, and Ketonia bread mix. Cook over high heat for about 5 minutes or until it starts to thicken. Pour your fruit mixture into your prepared pie crust.

Roll out your remaining pie crust the same way you did with the first one. Place ontop of the pie filling and cut off the over hanging edges. Use a fork to press around all of the edges to ensure the crusts have come together. Use a sharp knife to create a steam hole in the top crust. You can make a star, cross, whatever design you like. I like to brush the top of my pies with an egg wash and sprinkle sweetener on it for decoration but its completely optional.

Place your pie on a baking sheet lined with parchment paper to avoid a sticky mess. Bake in the preheated oven to 45-50 minutes or until golden brown and cooked thouroughly. Let cool for 30 minutes before cutting into 8 slices.