Sugar Free Blueberry Pie - Slab pie to feed a crowd

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

fresh blueberries

🥗Healthier: frozen blueberries

💰Cheaper: canned blueberries

Frozen blueberries maintain flavor and nutrients, while canned can be more affordable.

granulated sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar offers a similar taste.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a healthier thickening agent, while flour is often less expensive.

Lightly flour the surface and the store-bought pie crusts.

Overlap the pie crusts slightly and roll them out to form a large rectangle, approximately 17 by 10 or 17 by 12 inches.

Press the rolled-out crust into the sheet pan, reinforcing the edges with a third pie crust if desired.

Pinch back together any tears in the crust as needed.

Prick the bottom and sides of the crust to prevent bubbling.

In a bowl, mix fresh blueberries with monk fruit sweetener, cornstarch, vanilla extract, cinnamon, and lime zest.

Gently mix the blueberry filling until combined, noting it will be coarse and dry before baking.

Pour the blueberry filling into the crust and spread it evenly.

Decorate the top of the pie with cookie cutouts or a lattice top if desired.

Brush the crust with a mixture of plant-based milk and maple syrup for a golden finish.

Bake the pie and allow it to cool for an hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens