No Sugar Added Blueberry Pie
Blueberries can range from being very sweet to a bit tart. They are always available and for this simple pie recipe you can use frozen or fresh blueberries. If you like sweet tart blueberry pie that has no sugar except from the blueberry fruit you are going to want to make this recipe with the natural sweetener Lite and Sweet, and that’s what I created especially for those who enjoy eating healthy desserts without sugar. This recipe is very satisfying and goodness warm sweet. You will need to make it for yourself and to share with your loved ones. It’s simple to make only takes 20 minutes of prep time an very satisfying.
No Sugar Added Blueberry Pie
4 cups fresh or frozen blueberries
1 Tbsp. lemon juice
½ tsp. gated lemon peel
1 ½ cups Lite and Sweet
¼ cup quick-cooking tapioca
1 Tbsp. cornstarch
½ tsp. ground cinnamon
Pastry for a double crust pie or Pie crust recipe sugar free
1 tbsp butter or coconut oil, softened
1 large egg
1 tbsp. water
Preheat oven to 350 degrees. Combine blueberries, lemon juice and lemon peel. In another bowl, combine the Lite and Sweet, tapioca, cornstarch and cinnamon. Add to berries, toss gently and coat. On a lightly floured surface, roll half of pie dough into a 1/8-inch thick circle; transfer to a 9-in pie plate. Trim pastry to ½ in. Beyond rim of plate. Add the blueberry mixture dot with butter. Roll remaining dough in to a 1/8 in think circle; into 1 in wide strips. Arrange strips over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Whisk egg and water; brush over pastry. Sprinkle with Lite and Sweet. Bake for 30 minutes. Cover edge loosely with foil. Bake until crust is golden brown and berries have burst, about 30-35 minutes or more. Cool on a wire rack. Pastry for double pie crust. Make the pie crust recipe 2 times for a double pie crust. Or buy a already made frozen crust.
Before starting the lattice top, roll out half of your pie dough and line your pie dish with it. The dough should extend beyond the rim of the pie dish by about half an inch. Put it in the refrigerator to chill while you work on the lattice. On a lightly floured surface, roll out the other half of your pie dough to the same extent as the first half (about 3 inches beyond the diameter of your pie dish). It’s easier to work with the dough if it is chilled, so if it the dough has softened too much, put the rolled-out piece on a flat cookie sheet and chill it in the refrigerator or freezer for a few minutes.
Cut the dough into even strips, 1/2-inch to 3/4-inch wide, depending on how thick you want your lattice strips. You can use a blunt knife with or without a ruler or straight edge to guide you, or you can use a pizza wheel or a pastry wheel if you have one.Fill your pie shell with the pie filling. Lay out 4 to 7 parallel strips of the pie dough, depending on how thick your strips are, on top of the filling, with about 1/2-inch to 3/4-inch space between them. Fold back every other strip.Place one long strip of dough perpendicular to the parallel strips as shown. Unfold the folded strips over the perpendicular strip.
Now take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip, as shown. Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips. Unfold the folded parallel strips over the second strip.Trim the edges of the strips flush with the dough of the underlying pie dish, which should be about half an inch over the sides. Fold back the rim of the shell over the edge of the lattice strips, and crimp to secure.