Sugar Free Blueberry Pie

"This came from Obesity Help. I have not tried this recipe, posting for safe keeping."
photo by Megan H. photo by Megan H.
photo by Megan H.
photo by Holly K. photo by Holly K.
photo by Megan H. photo by Megan H.
photo by Megan H. photo by Megan H.
photo by Angie B. photo by Angie B.
Ready In:
1 pie




  • Recipe says make enough pastry dough for a 9 inch double crust pie then put it in the refrigerator over night. This will make the crust much more flaky and it will roll out easier.
  • Pre heat at 400 degrees.
  • Mix together egg and water to make a egg wash. This will give the crust a rich golden brown color when baked.
  • Mix together in a bowl blueberries, splenda, flour, cinnamon, allspice, salt, then pour into prepared pie crust. Drizzle lemon juice over mixture then drop butter on top of mixture. Add top crust,cut slits in top to vent and brush with egg wash.Cut slits in top crust to vent and bake for 45-50 minutes.
  • Cool at least 2 hours before serving.

Questions & Replies

default avatar
  1. dareinmt
    how long to bake sugar-free blueberry pie


  1. Holly K.
    I’ve baked this pie a few times. The best pie was my most recent by cutting down the Splenda to 3/4 cup, 3 tablespoons of cornstarch instead of flour, frozen blueberries, no butter and allspice. It is so delicious and easy. Enjoy!
    • Review photo by Holly K.
  2. callowwallace
    I would suggest using tapioca instead of flour for thickener. And monk fruit or erythritol for sweetener.
  3. n.charles
    I've made this recipe several times but after the 1st, I realized I didn't like the taste of all that splenda. Even though I'm diabetic, I switched to 1 cup of splenda and 1/2 cup of granulated sugar. I also found that if you use frozen berries, you should increase flour to 6 tbsp to absorb all the water.
  4. Angie B.
    I made this using a powdered stevia/erythritol blend. I used frozen wild Blueberries-not thawed.....came out great! Tasted amazing!
    • Review photo by Angie B.
  5. Eric Paul J.
    This was terrible. All I can taste is the hollow metallic flavor of Splenda. 15 minutes later I'm still tasting it!


  1. Megan H.
    A little less Splenda, a touch more allspice and cinnamon and a little bit of honey. Also, if there is excess liquid add an extra tablespoon of flour... This is one of our Thanksgiving and Christmas staples and we absolutely love it!
    • Review photo by Megan H.
  2. n.charles
    I find sometimes that the sugar-free blueberry pie has a little too much liquid (especially when using frozen berries), so I throw in 2 tbsp of chia seeds. They're great at absorption and super healthy.


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