Sugar-Free Blueberry Pie

Sugar-Free Blueberry Pie

Serves 8-10

Kids Rating: ★★★★


2 cans blueberries in water (or 4 cups fresh blueberries washed and spoiled berries removed)

3/4 cup blueberry juice (100% juice, Wyman’s Wild Blueberry Juice)

1/4 cup cornstarch

1 Tbsp. fresh lemon juice

1/4 tsp. lemon zest

1 Tbsp. salted butter

2 premade pie crusts

1 egg

1 Tbsp. water



Preheat oven to 400༠ F.

If using canned blueberries, place a colander in a large bowl, and drain both cans of blueberries well.

In a medium saucepan over medium heat, whisk together blueberry juice and cornstarch.  Bring mixture to a boil, whisking constantly, until thickened.  Remove from heat and add lemon juice and butter and combine.   Gently fold in blueberries.  Let stand while preparing crust.

Line a 9 inch pie pan with one pie crust and sprinkle 1 Tbsp. flour on bottom crust, then add the berry filling.  Place remaining crust on the pie and seal edges by pinching.  Cut vents on top crust for steam to escape while baking.

In a small bowl, whisk together the egg and 1 Tbsp. water.  With a pastry brush, thinly coat top crust with egg wash.

Place pie in oven and bake for 30 minutes or until the crust is golden brown.

Remove from oven and allow to cool at room temperature for 1 1/2 hours.  Serve with a dollop of Fresh Whipped Cream.

Tags: , ,

Categories: Kids Rating: ✭✭✭✭, Sugar-Free Cooking

Author:Rebecca Rogers

Author-Food Journalist-Food Photographer


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