Bursting with sweet, juicy blueberries and baked in a flaky pie curst, this sugar free blueberry pie recipe is one you’ll want to eat year around. Perfect healthy blueberry pie for summertime, gatherings or dinner with friends. Top with a dollop of whipped cream for an extra enjoyable dessert.
I love all things blueberry.
Fresh berries. Frozen berries. Blueberry crisp. Berries on yogurt. In a smoothie. And of course, in a pie.
Many blueberry pie dessert recipes contain loads of sugar. Too each their own but in our family we have sugar sensitivities and prefer to sweeten our desserts naturally with fruit or a low glycemic sweetener.
This easy blueberry pie is my Mom’s recipe. She has worked to perfect it for many years. As far back as I can remember, I recall eating this delicious pie. The aroma of the pie baking in the oven would drift through the air. As soon as the sweet smell hit your nose, you knew it was going to be a good meal!
You can make this pie year around due to the fact that you can use fresh or frozen berries. However, if you’re reading this post during blueberry season, I highly recommend picking some fresh berries and making room on your plate for this delicious sugarless blueberry pie recipe.
Tips for Making Blueberry Pie From Scratch
- The sugar free blueberry pie filling is made with a combination of frozen apple juice concentrate, cornstarch and a pinch of cinnamon. Always add the cornstarch to a cold liquid to ensure it whisks in smoothly. As the filling cooks, it will quickly become a thick gel. When this happens, immediately remove from the oven and combine with the blueberries.
- Use your favorite pie crust for this recipe. Below I have included a simple pie crust recipe using all purpose flour but if you’d prefer to use fresh milled flour or a sourdough pie crust, do it!
- In the sugar free berry pie photos, you will see I created a lattice pie crust. The top crust can be made however you want. You can make a traditional crust with a few slits cut into the top for ventilation or you can use cookie cutters to make shapes in the pastry dough.
- For a crispy pie pastry, place the pie on the bottom rack of the oven. This will make the bottom layer of the crust firm and crispy rather than soggy.
- Sometimes fruit pies can bubble over, burning on the bottom of the oven and causing a smoky mess. To prevent this from happening, lay a piece or two of aluminum foil, with the edges folded up to create a place where the drips can collect.
- If you find that the outer edge of your pie crust is browning quicker than the center, add a pie crust shield. You can purchase a silicone pie crust shield or make a do-it-yourself version with a piece of foil.
How Do You Thicken a Blueberry Pie?
This blueberry pie without sugar is thickened with a mixture of apple juice concentrate and cornstarch. When the filling has finished cooking, it will have the consistency of a thick syrup. This is then poured over the blueberries to thicken the pie.
How to Make a Lattice Pie Crust
A lattice pie is not tricky to make but can take a bit of patience. The trick to a successful lattice pie crust is using cold pastry dough. You can learn how to make a lattice pie crust by watching this short, informative video.
What can I use instead of a lattice pie crust? There are many ways to create a decorative pie crust. You can use cookie cutters to create cut-outs, braid or twist the edges of the crust, create a simple fluted edge, use a fork to indent the pastry or even add cut out shapes to the edges or top of the pie. Here are a few examples of decorative pie crust designs.
Should a Blueberry Pie Be Refrigerated?
Homemade blueberry pie can be stored, covered, on your countertop for about 2 days but I recommend keeping it in your fridge to increase it’s shelf life. The pie will last for about a week in the refrigerator. After that the crust begins to get soggy.
Sugar Free Blueberry Pie Recipe
Made with fresh or frozen blueberries, a crispy, golden brown crust and sweetened with apple juice, this blueberry pie without sugar will soon be your new favorite. Serve warm or chilled with ice cream or topped with whipped cream.
Makes: 9-inch pie, 6-8 servings
Ingredients
Pie Crust
2/3 cup plus 2 tablespoons shortening or lard
2 cups all purpose flour
1 teaspoon salt
5 tablespoons cold water
Filling
5 cups fresh or frozen blueberries
1 12 oz can of frozen apple juice concentrate, thawed
3 tablespoons cornstarch
1/4 teaspoon cinnamon
How to Make Blueberry Pie
To make the pie crust: Preheat the oven to 400 degrees. To make the pie crust, combine the flour and salt in a bowl. Using a pastry cutter, cut the shortening into the flour mixture until pea sized pieces are formed. Add the water, one tablespoon at a time while tossing with a fork until the flour is incorporated and moist.
Gather the pastry to form a ball. Do not knead as this will create a tough pie crust. Divide pastry into two halves – one for the top and one for the bottom layer. Set one half aside. Using a rolling pin, roll the pastry into a large circle, approximately 2 inches larger than your 9-inch pie plate. Transfer crust to plate and trim overhang 1/2 to 1 inch from the edge of the plate.
To make the filling: In a large bowl add the blueberries. Next, pour the cold apple juice concentrate into a small saucepan. Whisk in cornstarch and cinnamon. Turn heat to medium high and bring to a boil. Cook until thickened. Pour mixture over blueberries and stir to coat berries completely. Add the filling to the pie crust.
Roll out the remaining crust. Place over the filling. Trim any overhanging pastry with a knife or pair of kitchen scissors. Fold top crust under bottom crust and seal the pie by either pinching the edges with your index finger and knuckles or pressing firmly around the edge with a fork.
Cut 3-4 slits in the top crust to help release the steam. Bake blueberry pie for 35-40 minutes or until the crust is brown and the filling begins to bubble. Cool on a wire rack. Serve as is or with whipped cream or a scoop of vanilla ice cream.
More Delicious Recipes
Sugar Free Blueberry Pie
Bursting with sweet, juicy blueberries and baked in a flaky pie curst, this sugar free blueberry pie recipe is one you’ll want to eat year around. Perfect healthy blueberry pie for summertime, gatherings or dinner with friends. Top with a dollop of whipped cream for an extra enjoyable dessert.
Ingredients
- Pie Crust
- 2/3 cup plus 2 tablespoons shortening or lard
- 2 cups all purpose flour
- 1 teaspoon salt
- 5 tablespoons cold water
- Filling
- 5 cups fresh or frozen blueberries
- 1 12 oz can of frozen apple juice concentrate, thawed
- 3 tablespoons cornstarch
- 1/4 teaspoon cinnamon
Instructions
- To make the pie crust: Preheat the oven to 400 degrees. To make the pie crust, combine the flour and salt in a bowl. Using a pastry cutter, cut the shortening into the flour mixture until pea sized pieces are formed. Add the water, one tablespoon at a time while tossing with a fork until the flour is incorporated and moist.
- Gather the pastry to form a ball. Do not knead as this will create a tough pie crust. Divide pastry into two halves - one for the top and one for the bottom layer. Set one half aside. Using a rolling pin, roll the pastry into a large circle, approximately 2 inches larger than your 9-inch pie plate. Transfer crust to plate and trim overhang 1/2 to 1 inch from the edge of the plate.
- To make the filling: In a large bowl add the blueberries. Next, pour the cold apple juice concentrate into a small saucepan. Whisk in cornstarch and cinnamon. Turn heat to medium high and bring to a boil. Cook until thickened. Pour mixture over blueberries and stir to coat berries completely. Add the filling to the pie crust.
- Roll out the remaining crust. Place over the filling. Trim any overhanging pastry with a knife or pair of kitchen scissors. Fold top crust under bottom crust and seal the pie by either pinching the edges with your index finger and knuckles or pressing firmly around the edge with a fork.
- Cut 3-4 slits in the top crust to help release the steam. Bake blueberry pie for 35-40 minutes or until the crust is brown and the filling begins to bubble. Cool on a wire rack. Serve as is or with whipped cream or a scoop of vanilla ice cream.
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