This Sugar Free Blueberry Pie is loaded with juicy blueberries, a hint of lemon, and a flaky golden crust, all without a single grain of added sugar.
It tastes just as sweet and comforting as the classic version your grandmother used to make.
I started making this pie a few summers ago when a family member was cutting back on sugar, and I honestly could not tell the difference from a traditional blueberry pie.
The berries do most of the sweetening work here, with just a touch of a sugar substitute to round things out.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 25 minutes (plus 3 hours cooling) |
| Servings | 8 slices |
| Difficulty Level | Moderate |
If you love a good fruit pie, this one deserves a spot right next to my classic Blueberry Pie in your regular rotation.
Why You’ll Love This Sugar Free Blueberry Pie Recipe
This pie proves that cutting sugar does not mean cutting flavor.
Every slice is packed with warm, jammy blueberries and a buttery crust that holds together perfectly.
It is also easy to adapt for different diets, and the filling comes together in one saucepan with almost no fuss.
Whether you are watching your blood sugar or simply prefer to bake with less refined sugar, this recipe fits right in.
- Naturally sweetened mostly by the blueberries themselves
- Uses a simple 1:1 sugar substitute instead of granulated sugar
- Flaky, buttery crust with a beautiful golden finish
- Great for diabetic friendly and low sugar diets
- Freezer friendly, so you can bake now and enjoy later
- Simple enough for a beginner baker to pull off successfully
You might also enjoy: Blueberry Crumble Pie
Ingredients
You only need a short list of pantry staples and fresh blueberries to make this pie happen.
The sugar substitute is the one specialty item here, and it makes all the difference in keeping this pie truly sugar free.
- 2 unbaked 9 inch pie crusts, homemade or store bought
- 6 cups fresh blueberries, rinsed and dried (frozen works too, see notes)
- 3/4 cup granulated monk fruit sweetener or another 1:1 sugar substitute
- 1/3 cup cornstarch
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, for the egg wash
- 1 tablespoon water, for the egg wash
- 1 tablespoon coarse sugar substitute, for topping, optional
This filling method is the same one I use for my Sugar Free Key Lime Pie, just swapped out for summer berries.
Kitchen Equipment Needed
Nothing fancy is required here, but a few good tools will make rolling and baking this pie much easier.
I have linked my favorites below in case you want to upgrade your pie making setup.
- 9 inch ceramic pie dish
- Pastry blender
- Rolling pin
- Large mixing bowl
- Medium saucepan
- Pastry brush
- Pie crust shield
- Wire cooling rack
This pairs beautifully with the crust I use in my Gluten Free Pie Crust if you need a grain free option.
Recommended Products for This Recipe
These are a few products I personally use and trust when I make this pie, and I think they will genuinely make your baking easier.
1. Lakanto Monk Fruit Classic Sweetener
This is the sugar substitute I reach for most often because it measures cup for cup just like regular sugar, so there is no complicated conversion math.
It dissolves smoothly into the blueberry filling and does not leave behind any bitter aftertaste.
2. Emile Henry Ceramic Pie Dish
A heavy ceramic pie dish heats evenly and helps prevent that dreaded soggy bottom crust.
It also goes straight from the oven to the table, which makes serving this pie so much easier.
3. OXO Good Grips Pastry Blender
Cutting cold butter into pie dough by hand can be messy and slow, but this pastry blender speeds things up while keeping the butter nice and cold.
Cold butter is the secret to a flaky crust, so a good pastry blender genuinely pays off.
4. Adjustable Silicone Pie Crust Shield
This little tool saves the edges of your crust from burning during the long bake time this pie needs.
It stretches to fit any pie dish, so you can use it again and again for every pie you bake.
The same crust shield comes in handy for my Blueberry Galette too, especially around the folded edges.
Step-by-Step Instructions: How to Make Sugar Free Blueberry Pie
1. Prepare the Pie Crusts
- If using store bought crusts, let them sit at room temperature for about 10 minutes so they are easier to work with.
- If making homemade dough, roll out one disc of dough on a lightly floured surface into a 12 inch circle.
- Gently transfer the dough into your 9 inch pie dish, pressing it into the bottom and up the sides without stretching it.
- Trim any excess dough hanging over the edge, leaving about half an inch of overhang.
- Roll out the second disc of dough into another 12 inch circle for the top crust and set it aside on a floured sheet of parchment paper.
- Place both the bottom crust in the dish and the top crust round into the refrigerator to chill while you make the filling.
2. Make the Blueberry Filling
- In a medium saucepan, add 2 cups of the fresh blueberries along with the granulated monk fruit sweetener.
- Place the saucepan over medium heat and cook, stirring often, until the berries begin to release their juices, about 5 minutes.
- In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until it forms a smooth, lump free slurry.
- Pour the cornstarch slurry into the saucepan with the cooked berries and stir constantly.
- Continue cooking for 2 to 3 minutes, until the mixture thickens into a glossy, jam like consistency.
- Remove the saucepan from the heat and stir in the lemon juice, lemon zest, cinnamon, and salt.
- Gently fold in the remaining 4 cups of fresh blueberries, keeping them mostly whole so the pie has good texture.
- Let the filling cool for about 10 minutes so it does not melt the chilled pie crust when added.
3. Fill the Pie
- Remove the chilled bottom crust from the refrigerator and pour the blueberry filling evenly into the crust.
- Use a spatula to spread the berries into an even layer, making sure the filling reaches all the way to the edges.
- Dot the top of the filling evenly with the small pieces of unsalted butter.
4. Add the Top Crust
- Remove the second crust round from the refrigerator and lay it over the filled pie.
- If making a full top crust, trim the edges and crimp them together with the bottom crust using your fingers or a fork.
- Cut 4 to 5 small slits in the center of the top crust to allow steam to escape while baking.
- If you prefer a lattice design, cut the top crust into 1 inch strips and weave them over the filling instead of using a solid round.
- Crimp the lattice strips into the bottom crust edge the same way you would a solid top crust.
5. Apply the Egg Wash
- In a small bowl, whisk together the egg and 1 tablespoon of water until well combined.
- Use the pastry brush to brush the egg wash evenly over the entire top crust, including the crimped edges.
- If using it, sprinkle the coarse sugar substitute evenly over the egg washed crust for a bit of sparkle and crunch.
6. Bake the Pie
- Preheat your oven to 400 degrees Fahrenheit while the assembled pie chills in the refrigerator for 15 minutes.
- Place the pie on a rimmed baking sheet to catch any bubbling juices, then place it in the oven.
- Bake for 20 minutes at 400 degrees Fahrenheit, then reduce the oven temperature to 375 degrees Fahrenheit.
- Add the pie crust shield or loosely tent the edges with foil to prevent over browning.
- Continue baking for another 30 to 35 minutes, until the crust is deep golden brown and the filling is bubbling through the vents.
7. Cool and Set the Pie
- Remove the pie from the oven and transfer it to a wire cooling rack.
- Let the pie cool at room temperature for at least 3 hours before slicing, so the filling has time to set properly.
- Slice with a sharp knife and serve at room temperature or slightly chilled.
I learned this bake and cool method while perfecting my Blueberry Peach Galette, and it works just as well for a full pie.
Tips for The Best Sugar Free Blueberry Pie
A few small details make a big difference in how this pie turns out.
Keep these tips in mind and you will end up with a pie that slices cleanly every single time.
- Keep all pie dough ingredients cold, including the butter and water, for the flakiest crust
- Do not skip the cooling time, or the filling will run when you slice into it
- Use a glass or ceramic pie dish so you can check that the bottom crust is fully baked
- If your berries are extra juicy, add an extra tablespoon of cornstarch to the filling
- Brush the egg wash all the way to the crimped edges so the whole crust browns evenly
- Let the pie fully cool before covering it, or condensation will make the crust soggy
Read Also: Lattice Pie Crust
Serving Suggestions
This pie is delicious completely on its own, but a few simple additions turn it into a proper dessert spread.
I like to serve it slightly warm with something cold on top for contrast.
- A dollop of lightly sweetened whipped cream
- A scoop of vanilla ice cream on the side
- A drizzle of extra lemon zest for brightness
- A cup of hot coffee or tea alongside each slice
- A glass of Blueberry Hibiscus Lemonade for a fun summer pairing
Variations of Sugar Free Blueberry Pie
Once you have the base recipe down, it is easy to switch things up based on what you have on hand or what your diet calls for.
Here are a few variations I have tried and loved.
- Swap half the blueberries for blackberries or raspberries for a mixed berry pie
- Use a crumb topping instead of a top crust for a rustic blueberry crumble pie
- Make it gluten free using my Gluten Free Pie Crust in place of a regular crust
- Add a teaspoon of orange zest along with the lemon zest for extra brightness
- Use frozen blueberries straight from the freezer when fresh berries are out of season
- Turn it into hand pies by cutting the dough into circles and filling each one individually
For a smaller, single serve option, my Blueberry Galette uses a similar sugar free filling in a free form crust.
Storage and Reheating
This pie stores well, which makes it a great make ahead dessert for gatherings.
Just be sure it has fully cooled before you cover or wrap it.
- Store covered at room temperature for up to 2 days
- Refrigerate covered for up to 5 days for longer storage
- Freeze the fully baked and cooled pie, wrapped tightly, for up to 3 months
- Thaw a frozen pie overnight in the refrigerator before serving
- Reheat individual slices in the oven at 300 degrees Fahrenheit for about 10 minutes
- Avoid microwaving whole slices, since it can make the crust soggy
Another favorite: Sugar Free Pecan Pie
Nutritional Facts
These values are estimated per slice, based on 8 slices per pie.
- Calories: 230 kcal
- Total Fat: 11g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 190mg
- Total Carbohydrates: 29g
- Dietary Fiber: 4g
- Sugars: 6g, naturally occurring from blueberries
- Protein: 3g
This pie fits nicely into the same lower sugar lineup as my Sugar Free Sweet Potato Pie.
Health Benefits of Key Ingredients
Beyond being lower in added sugar, several ingredients in this pie bring real nutritional value to the table.
Blueberries in particular are one of the most nutrient dense fruits you can bake with.
- Blueberries are rich in antioxidants, particularly anthocyanins, which support heart health
- Blueberries provide fiber, which helps support healthy digestion
- Lemon juice adds vitamin C and helps brighten the natural flavor of the berries
- Cinnamon has been studied for its potential role in supporting healthy blood sugar levels
- Using a sugar substitute helps reduce the overall glycemic impact of each slice
These same blueberry benefits are part of why I love baking with them in my Blueberry Swirl Cheesecake as well.
FAQs About Sugar Free Blueberry Pie
1. Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well in this recipe.
Do not thaw them first, and add about 1 extra tablespoon of cornstarch to account for the extra moisture they release while baking.
2. What is the best sugar substitute for this pie?
A granulated monk fruit or allulose blend that measures cup for cup like sugar works best.
These options dissolve smoothly and do not leave a strong aftertaste in the finished filling.
3. Why is my pie filling runny after baking?
A runny filling usually means the pie was sliced before it had fully cooled and set.
Letting the pie rest for at least 3 hours allows the cornstarch to finish thickening the filling properly.
4. Can I make this pie ahead of time?
Absolutely, this pie can be baked a day in advance and stored covered at room temperature.
You can also freeze it fully baked and simply thaw it in the refrigerator before serving.
5. Is this pie suitable for diabetics?
This pie contains less added sugar than a traditional blueberry pie, since it relies on a sugar substitute and the natural sweetness of the berries.
That said, everyone’s needs are different, so it is always a good idea to check with a healthcare provider about how this dessert fits into your specific diet.
Sugar Free Blueberry Pie
Ingredients
- 2 unbaked pie crusts 9 inch, homemade or store bought
- 6 cups blueberries fresh, rinsed and dried (frozen works too, see notes)
- 3/4 cup granulated monk fruit sweetener or another 1:1 sugar substitute
- 1/3 cup cornstarch plus 2 tablespoons cold water for slurry
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter cut into small pieces
- 1 large egg for egg wash
- 1 tablespoon water for egg wash
- 1 tablespoon coarse sugar substitute optional, for topping
Equipment
- 9 inch ceramic pie dish
- Pastry blender
- Rolling Pin
- Large mixing bowl
- Medium saucepan
- Pastry brush
- Pie crust shield optional, prevents edge burning
- Wire cooling rack
- Rimmed baking sheet to catch drips
Method
- Prepare the bottom and top pie crusts. Roll out one disc into a 12 inch circle and fit it into a 9 inch pie dish. Roll out the second disc and set aside. Chill both crusts while making the filling.
- In a medium saucepan, cook 2 cups of blueberries with the sweetener over medium heat for about 5 minutes until juices release. Whisk cornstarch with 2 tablespoons cold water to make a slurry, then stir it into the saucepan.
- Cook the filling for 2-3 minutes until thickened, then remove from heat and stir in lemon juice, lemon zest, cinnamon, and salt. Gently fold in the remaining 4 cups of blueberries and let cool for 10 minutes.
- Pour the cooled filling into the chilled bottom crust and spread evenly. Dot the top with small pieces of unsalted butter.
- Cover with the top crust, trim and crimp the edges, and cut 4-5 slits for steam to escape. For a lattice, cut the top crust into strips and weave them over the filling.
- Whisk together the egg and 1 tablespoon water and brush the mixture over the top crust and edges. Sprinkle with coarse sugar substitute if desired.
- Chill the assembled pie for 15 minutes, then bake at 400°F for 20 minutes. Reduce heat to 375°F, add a pie crust shield, and bake for 30-35 minutes more until golden and bubbling.
- Cool the pie on a wire rack for at least 3 hours before slicing to allow the filling to set properly. Serve at room temperature or slightly chilled.
Nutrition
Notes
- Keep all pie dough ingredients cold, including the butter and water, for the flakiest crust.
- Do not skip the cooling time, or the filling will run when you slice into it.
- Use a glass or ceramic pie dish so you can check that the bottom crust is fully baked.
- If your berries are extra juicy, add an extra tablespoon of cornstarch to the filling.
- Brush the egg wash all the way to the crimped edges so the whole crust browns evenly.
- Let the pie fully cool before covering it, or condensation will make the crust soggy.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze the fully baked and cooled pie, wrapped tightly, for up to 3 months.
- Reheat individual slices in the oven at 300°F for about 10 minutes to refresh the crust.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Sugar Free Blueberry Pie proves that you do not have to give up dessert to cut back on sugar.
Every slice is bursting with juicy berries and wrapped in a crust that is every bit as flaky as the classic version.
I hope this becomes a regular on your baking list, especially during blueberry season.
If you give this pie a try, I would love to hear how it turned out for you in the comments below, and feel free to share a photo here.
Recommended:
- Blueberry Peach Crumble
- Lemon Blueberry Scones
- Sugar Free Lemon Meringue Pie
- Blueberry Lemon Cake
- Almond Flour Pie Crust
