Sugar Free Blueberry Pie
Submitted by jls99jls
This sugar free blueberry pie is bursting with 4 cups of juicy berries, warm cinnamon and nutmeg, and a bright squeeze of lemon. Thickened with quick-cooking tapioca for a bubbling, glossy filling that’s diabetic friendly and absolutely crave-worthy.
YIELD
8 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsWho says cutting out sugar means giving up pie? This beauty is loaded with plump blueberries seasoned with cinnamon, nutmeg, and a hit of fresh lemon juice that makes the berry flavor pop.
Quick-cooking tapioca does all the thickening work, giving you that gorgeous, glossy filling that holds together on the plate without any cornstarch sliminess.
A few drops of butter flavoring add richness without the extra fat, and a sprinkle of sweetener-cinnamon on the top crust gives it that bakery sparkle.
Serve it warm with a dollop of lite whipped topping or a small scoop of vanilla ice cream for the full experience.
Pro Tips
- Don’t crush the berries when tossing with the spice mixture, you want whole bursting pockets of fruit in every slice
- Let the pie cool on a wire rack before slicing so the tapioca sets up properly and your slices hold together
- Watch for the filling to bubble through the steam vents, that’s your signal it’s done
- Fresh or frozen blueberries both work here, just don’t thaw frozen berries first or the filling gets watery
Ingredients
Directions
Line 9-inch pie plate with crust.
Pick over, wash and drain berries.
Mix next 6 ingredients together in small bowl.
Toss with berries being careful to not crush the berries too much.
Pour berries in crust, making sure all the goodies are scraped from the bowl.
Cover with top crust, slit for steam to escape.
Bake at 425℉ (220℃) for 10 minutes, reduce heat to 325 for 45 minutes or until crust is golden brown and filling is bubbly.
For a little added flavor to the crust you can sprinkle with a light mixture of Sweet and Low and cinnamon.
Cool on wire rack, serve with dollop of Lite Cool Whip or small scoop of vanilla ice cream if desired.
Comments
I cook for my mother who has Type 1 diabetes. I do a lot from scratch. I find the calorie count for this recipe to be very suspect...120 cals for a double crusted pie? NO WAY. The crust alone (1/8th of one) is 120 cals. The fruit would run from 60 to 80 cals, depending on the pie pan size. The tapioca adds even more. Where in the world did you get that calorie count?!
Thanks for your comment, C Yang! I just checked the recipe, it should be 2 pie crusts instead of 1 x, and now the calculation of the pie is much more accurate. Also the ingredients with * on the right are the ones that can't be calculated. We have been working on trying to get as many ingredients calculated as possible.
I was wondering...can this recipe be made "lattice " for top crust. and using 5 " pie pans ?.
"Sugar free" lmao nah tapioca has mad sugar in it
Yumg
Can you omit the tapioca?
Use corn starch instead of tapioca.