Who doesn’t love a slice of warm, sweet, homemade blueberry pie? This is one low sugar dessert you’ll be called on to make again and again – and it couldn’t be easier! To keep your pie-making experience stress-free, make your pastry the day before leave it in the fridge, wrapped in plastic, until you’re ready to bake. You can make this pie with fresh berries if they’re in season, but it comes out just as well if you make them with frozen berries. Just thaw them out before using them in the filling.
For this recipe you’ll need a 9″ pie plate, a grater, and the supplies and ingredients listed to make Sugar Free Easy-As-Pie Crust.
Have a double-crust pie dough ready, following the directions for Sugar Free Easy-As-Pie Crust.
Low Sugar Classic Blueberry Pie
4 cups blueberries
1 cup sucralose
3 tablespoons flour
1 teaspoon grated lemon peel
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
scant 1/4 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter or margarine
Preheat the oven to 400 degrees. In a large bowl, combine the berries, sucralose, flour, peel, salt, and spices, and set aside. Line the bottom of the pie plate with the pastry, and fill with the berry mixture. Sprinkle the lemon juice atop the filling, and dot the filling with the butter or margarine. Put on the top crust as directed, making sure to cut a few vents. Bake 35-40 minutes, covering the pie loosely with foil when the crust turns golden brown, usually about halfway through the baking process. Serve the pie warm with a dollop of sugar free whipped cream.
Check out some more choice sugar free desserts for diabetics!
Follow Us!