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.
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.
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!