Healthy Blueberry Pie

Think a sugar free blueberry pie is too good to be true? Think again! This healthy blueberry pie with an almond flour crust is sugar free, low carb and VERY delicious! Use fresh or frozen blueberries for an easy holiday pie!

*Please note* this post was originally posted in 2019. I’ve since updated the text and added a video.

Ok, so are you wondering how on earth a pie could be “healthy”? I mean, it’s pie. But stay with me, ok?

I actually made this healthy blueberry pie on a whim, when I had an overabundance of blueberries. (PS – SO excited that it’s that time year where I actually have an overabundance of blueberries)!! I was originally going to make a good old fashioned blueberry pie, but there are those days when your pants fit a bit tighter than they should, amiright?! 

I remembered that I had some leftover Swerve in the pantry from my husband’s keto diet days and decided to use that instead. Also, I knew I had a winner of a grain-free pie crust from my chocolate chia pudding pie, so I used that too and made a little extra to get the adorable little hearts on top!

How Do You Make a Healthy Blueberry Pie Filling?

First off, I have to say that I’m not a trained expert in nutritional matter, so the term “healthy” is subjective in this recipe. If you aren’t a fan of alternative sweeteners then you may not consider this pie healthy at all! But if you’re ok with them, then the healthy part comes from the fact that there is zero added sugar in the filling!

The ingredients for the pie filling are as follows:

• fresh blueberries
• granulated sweetener (sub regular sugar)
• cold water
• cornstarch
• pinch sea salt
• unsalted butter
• fresh lemon juice

1. In a medium saucepan over medium-high heat, combine together 3 cups of blueberries, the sweetener, cold water, cornstarch and pinch of salt. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10-12 minutes, until thickened. Use a fork to smash some of the blueberries while the mixture is simmering.

2. Remove from heat, add the butter and lemon juice, and remaining blueberries. Stir to combine. Pour the mixture into the cooled pie crust. Place the pie into the fridge for an hour to thicken up and cool before eating it!

How Do You Make an Almond Flour Pie Crust?

I use this almond flour crust ALL of the time in my desserts! It’s the perfect crust when you want an alternative to a regular pie crust, such as my 3 ingredient pie crust. The almond flour crust is also technically only 3 ingredients if you don’t count the salt! You’ll need:

• almond flour
• coconut oil (or butter)
• egg
• sea salt

1. Prepare the crust by combining all of the pie crust ingredients in a food processor, until mixed and a dough “ball” is formed. Empty the dough into a greased pie dish and use the back of a measuring spoon to press it out evenly into the pie plate.

2. Bake the crust for about 10 minutes or until lightly browned. The crust can cool while you prepare the filling.

Note: The crust will not be as light and flaky or as easy to handle as a regular crust, due to the lack of gluten. This is why you won’t be rolling out the dough, but rather pressing it into the dish.

Alternatives and Substitutions

If you prefer, you can use regular granulated sugar in the filling, although it would then not be a sugar-free or low-carb pie.

As well, if you’re concerned about carbs, you could substitute the guar gum in this pie filling place of the cornstarch used in the pie filling. Either method will thicken the filling up nicely when you let it simmer for a while! Keeping it in the fridge for an hour before serving will also help! 

Do you serve blueberry pie warm or cold?

I usually prefer my pies warm, right out of the oven, but I actually served this one cold and it was awesome! If you’d like to heat this pie up before serving, you can cover the top with aluminum foil and keep it in the oven for about 25-30 minutes, at 300F.

Regardless of whether the pie is eaten warm or cold, you’ve GOT to have it with vanilla ice cream! Or my no-churn roasted strawberry-rhubarb ice cream 😉

2 slices are the minimum quantity required when eating this pie. It IS healthy after all!

All hail healthy blueberry pie!

Pssst – I’ve got a few other grain-free treats  that you might be interested in!

• grain-free chocolate chia pudding pie
• sunny citrus tart
• chocolate nice cream pie
• keto coconut-lemon cheesecake
• grain-free chocolate coconut tart

Healthy Blueberry Pie

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5 from 6 reviews

• Author: Katherine | Love In My Oven
• Total Time: 1 hour
• Yield: 1 pie 1x
• Diet: Gluten Free

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Description

Think a sugar free blueberry pie is too good to be true? Think again! This healthy blueberry pie with an almond flour crust is sugar free, low carb and VERY delicious! Use fresh or frozen blueberries for an easy holiday pie!

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Ingredients

Scale 1x2x3x

Almond Flour Pie Crust

• 3 cups almond flour
• 1/2 tsp sea salt
• 3 tablespoons coconut oil, melted, or salted butter, cold
• 1 large egg + 1 egg yolk

Blueberry Filling

• 4 cups fresh blueberries, divided
• 1/2 cup granulated sweetener (sub regular sugar)*
• 2 tbsp cold water
• 1 tsp cornstarch**
• pinch sea salt
• 1 tbsp unsalted butter
• 1 tbsp fresh lemon juice

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Instructions

1. Preheat the oven to 350 F and lightly butter or grease a 9″ pie plate. Add the flour and salt to a food processor and pulse lightly. Add the coconut oil (or butter) and egg and continue to lightly pulse until a “ball” of dough is formed. Remove about 1/3 of the dough and set aside. Spread the remaining dough out, using your hands, into the pie plate. Use a fork to prick the edges for a prettier crust. Bake the pie crust for about 10 minutes, or until the edges are lightly browned. Allow the crust to cool while you prepare the filling. Keep the oven on!
2. While the pie crust is baking, make the pie crust hearts. Place the remaining dough between two pieces of parchment paper. Roll it out to about 1/4″ thick and remove the top layer of paper. Use a small heart shaped cookie cutter to cut out as many hearts as you can fit on the rolled out pie dough. Slide the parchment paper onto a baking sheet and then bake for 10 minutes. Remove and let cool.
3. In a medium saucepan over medium-high heat, combine together 3 cups of blueberries, the sweetener, cold water, cornstarch and pinch of salt. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10-12 minutes, until thickened. Use a fork to smash some of the blueberries while the mixture is simmering. Remove from heat, add the butter and lemon juice, and remaining blueberries. Stir to combine. Pour the mixture into the cooled pie crust and place the baked hearts strategically onto the pie.
4. Place the pie in the fridge for at least 1 hour to let it fully thicken before serving (with ice cream)! If you want to serve the pie warm, cover it with aluminum foil and place it in the oven for 25-30 minutes, preheated to 300F.

Leftover pie can be stored in the fridge, covered, for 3-4 days.

Notes

*I used Swerve sweetener, but you can use your favourite granulated sweetener.

**You can use guar gum if you would like to lower the net carbs of this pie

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: pies
• Method: stovetop
• Cuisine: american

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