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Sugar Free Blueberry Pie Recipe

Sugar Free Blueberry Pie

iamwinfred
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, proving that cutting sugar does not mean cutting flavor.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 230 kcal

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

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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 29gProtein: 3gFat: 11gSaturated Fat: 5gCholesterol: 25mgSodium: 190mgPotassium: 120mgFiber: 4gSugar: 6gVitamin A: 2IUVitamin C: 15mgCalcium: 2mgIron: 4mg
Keyword diabetic friendly pie, low sugar dessert, sugar free blueberry pie, summer berry pie
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