Learn how to make Sugar-Free Blueberry Pie

sugar substitute

🥗Healthier: stevia

💰Cheaper: honey

Stevia is a natural sweetener with no calories.

pie crust

🥗Healthier: almond flour crust

💰Cheaper: store-bought crust

Almond flour crust is gluten-free and lower in carbs.

Preheat the oven to 400°F.

In a mixing bowl, add blueberries, 1/2 cup stevia, and 1/4 cup cornstarch and mix together.

Add 2 tablespoons of lemon juice to the mixture and mix well.

Roll out the Pillsbury pie crust in a disposable pie pan.

Add the blueberry mixture into the pie crust.

Prepare the lattice crust by rolling out the second crust and cutting it into 10 strips using a pizza cutter.

Place 5 strips across the pie, with the longest in the middle.

Weave the remaining strips over and under the first set of strips to create a lattice pattern.

Pinch the edges of the lattice strips into the bottom crust to seal them.

Mix 1 egg and 2 tablespoons of milk together and brush it over the crust.

Cut the unsweetened butter into small cubes and place them in the openings of the lattice.

Cover the pie with a pie crust shield or aluminum foil around the edges to prevent burning.

Bake the pie for 30 minutes at 400°F, then reduce the temperature to 350°F and bake for an additional 15 minutes or until the filling is bubbling.

Remove the pie from the oven and let it cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens