Desserts, Recipes

Sugar-Free Blueberry Pie


2 – Pillsbury Pie Crusts (Or whatever you prefer)
5 – 6 cups of blueberries (Deep dish requires 6 cups)
1/2 cup Stevia
1/4 cup cornstarch
2 tablespoons lemon juice
1 egg
2 tablespoons milk
1 tablespoon unsweetened butter


  1. Preheat oven 400 degrees.
  2. In a mixing bowl, mix together blueberries, Stevia, and Cornstarch.
  3. Add in lemon juice and mix well.
  4. Unroll pie crust into pie plate.
  5. Pour blueberry mixture into pie crust and set aside.
  6. Cut 2nd pie crust into 10 strips.
  7. Place 5 strips across pie. Then crisscross to make lattice design. (Watch video if unsure how to do it.)
  8. Pinch lattice ends into bottom crust.
  9. Seal edges by pinching or making a zig zag design by pushing crust between fingers. Or use a fork to make a flatter edge.
  10. Mix together milk and egg and brush over pie crust.
  11. Put bits of butter in lattice openings on pie filling.
  12. Cover edges of crust with aluminum foil or a pie shield.
  13. Place in oven for 30 minutes.
  14. After 30 minutes remove aluminum foil or pie shield from crust and lower temperature to 350 degrees. Bake an additional 15 minutes or until filling bubbles.

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