Easy as Blueberry Pie

Blueberry pie mise en place/ food prep (her little hand though 😉

Who doesn’t love a slice of blueberry pie? Whether it’s over the holidays or during the summer this is our go-to pie and is my kiddos and husband’s favorite. PACKED with an impressive phytochemical profile to include phenolics, flavonoids, anthocyanins, and carotenoids blueberries are known for their antioxidant, and anti-inflammatory benefits. Most pies call for a ton of sugar and white refined flour (also breaks down into fast release sugar) that will see your blood sugar skyrocket. By reducing the blueberries on the stove we increase their natural sugar content, so very minimal sugar (or sugar-free erythritol, as this pie calls for) needs to be added. We will be using just ¼ Cup! Make sure you read my notes section below to learn how to powder some up.

Grain-free pie crust all ready for the blueberry filling.

I have called this my ‘Easy as Blueberry Pie’ recipe simply because I like to keep our favorite traditions but simplified and upgraded. By upgraded I mean giving you the taste and mouthfeel of classic blueberry pie without the “pie-hangover!” This is often due to all of the sugar and acellular carbs. What do I mean by acellular carbs? These are your processed grains that break down into blood sugar super fast often spiking your blood sugar leaving you crashing then craving – for more food! They no longer have their fiber walls intact as opposed to whole food cellular carbs, which are the types of carbs we want to be consuming. I use arrowroot powder in my Grain-Free Pie Crust (yes, it’s an acellular carb), but many do better with digesting this as opposed to white flour. The predominant flour in this crust is blanched almond flour – much better for our health! I don’t do a ‘flour’ crust or lattice on the top which adds more acellular carbs and instead keeps it simple with the blueberries. I also skip the cornflour which is often GMO.

Blueberry pie all filled & ready to set up in the fridge.

Ensuring at least 4 hours of set-up time in the fridge is crucial. This will help to set the pie, as we are not baking it, which saves a bunch of time. I hope you enjoy my easy as blueberry pie over the holidays, or anytime!

Always a winner with the kids!

Easy as Blueberry Pie

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Recipe by Priscilla Soligo Course: Desserts, Holidays, Sweet Tooth


Prep time


Cooking time




  • 750g 5 Cups Fresh Blueberries (always best due to less liquid content.) Or use frozen.

  • 50g ¼ Cup Erythritol Powder* (see notes below for sugar-free)

  • 22g 1 ½ Tbsps Lemon Juice

  • 16g 2 Tbsps Arrowroot Powder

  • 10g 2 tsp Vanilla Extract

  • 4g 1 Zest from 1 lemon

  • 2g 1 tsp Ground Cinnamon

  • 3g ½ tsp Unrefined salt

  • 1 x Recipe Grain-Free Pie Crust


  • On the stove on low to medium heat in a saucepan, combine 4 cups of the blueberries. Set the remaining one cup of blueberries to the side. Add in all of the remaining ingredients to the saucepan.
  • Cook and stir constantly for 7-10 minutes or until the mixture comes to a boil. The blueberries will start to thicken and burst. Remove from the heat.
  • Stir in 1 cup of the remaining blueberries. Allow the mixture to cool completely.
  • Pour the blueberry mixture into the prepared baked Grain-Free Pie Crust. Let it chill for at least 4 hours, or overnight in the refrigerator before serving.


  • Storage: Pie will keep for up to eight days in the fridge covered. I do not recommend freezing this pie, or heating it once set up in the fridge.
  • *Erythritol Powder: Take 1 Cup of granulated organic erythritol (to ensure non-GMO) and place it into a high-speed blender. Blend into a powder (it will appear as though your blender is smoking when you lift the lid! 😉 Store in a glass jar with a lid on top in your pantry to use in sugar-free recipes.

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