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Experience the tantalizing taste of mostly homemade with our easy peasy Blueberry Pie. Bursting with plump, juicy blueberries tucked beneath a golden, flaky crust, this classic dessert is a guaranteed crowd-pleaser.

Each mouthwatering bite is a symphony of sweet and tart flavors, perfectly balanced to create a harmonious indulgence. The natural sweetness of the blueberries is enhanced by a sprinkle of sugar, giving it just the right amount of sweetness without overpowering the fruit's natural essence.

Every pie is baked to perfection, resulting in a luscious, bubbling filling that oozes with a deep purple hue. The crust, crafted with love and expertise, provides a delightful contrast - a delicate, buttery shell that cradles the luscious blueberry medley within.

Whether served warm with a scoop of creamy vanilla ice cream or enjoyed on its own, each slice of our Blueberry Pie is an invitation to surrender to its irresistible charm. Perfect for gatherings, special occasions, or a cozy night in, this pie is sure to leave your taste buds singing with satisfaction.

Blueberry Pie

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 1 H & 5 MTotal time: 1 H & 15 M

A super simple and easy to make -mostly- homemade blueberry pie that uses fresh blueberries and swaps out half the sugar!

Ingredients

6 C. Fresh Blueberries
1/3 C. Sugar
1/3 C. Natural Sugar Substitute
1/4 C. Flour
2 Tbsp. Cornstarch
2 Tbsp. Fresh Lemon Juice
1 Tsp. Lemon Zest
1/4 Tsp. Ground Cinnamon
1 (14 Oz.) Package of 2 Refrigerated Pie Crusts
Optional Egg Wash: 1 Hole Large Egg + 1 Tbsp. Fat Free Milk
Optional Coarse Sugar Sprinkling

Instructions

Preheat the oven to 425 degrees F. and set your pie crusts out to come to room temperature.
In a large bowl, stir together the 6 C. Fresh Blueberries, 1/3 C. Sugar, 1/3 C. Natural Sugar Substitute, 1/4 C. Flour, 2 Tbsp. Cornstarch, 2 Tbsp. Fresh Lemon Juice, 1 Tsp. Lemon Zest, and 1/4 Tsp. Ground Cinnamon. Mash a few of the blueberries and set aside the bowl.
Roll out one of the pie crusts and place it into the bottom of a pie dish.
Fill the pie crust with the blueberry filling.
Roll out the second pie crust and use to decorate the top of the pie as you see fit. Lattice or any other way. I made mine into a spooky ghost face!
If using an egg wash, brush that along the top pie crust and the edges.
Sprinkle with course sugar if using.
Set on a baking sheet to catch any blueberry bubble juices.
Cover the edges with foil and transfer to the oven to bake for 25 minutes then remove the foil edges and reduce the heat to 375 and continue to bake for 40-50 more minutes or until golden brown and bubbling.
Once done, remove from the oven and allow to cool completely before slicing and serving to enjoy!

Recommended Products

MONK FRUIT IN THE RAW

365 by Whole Foods Market, Corn Starch

McCormick Ground Cinnamon

Nutrition Facts

Calories

345.06

Fat (grams)

13.38 g

Sat. Fat (grams)

4.09 g

Carbs (grams)

54.69 g

Fiber (grams)

4.11 g

Net carbs

50.58 g

Sugar (grams)

19.48 g

Protein (grams)

4.29 g

Sodium (milligrams)

204.42 mg

Cholesterol (grams)

0 mg

Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Egg Free • Peanut Free • Tree Nut Free •Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher