This is not only the easiest blueberry pie recipe ever; it’s one of the best! Instead of baking the pie, you simply coat plump fresh blueberries with a scrumptious blueberry glaze (that takes just 5 minutes to make) and then spoon the mixture into a baked pie shell. That’s it!!
The freshness of the berries shines, and instead of tons of added sugar, you get tons of fresh berry flavor – with less than a single teaspoon of added sugar per slice. If you count SmartPoints there are just 4 (Yep, just 4. A single piece of bakery blueberry pie can have 20 or more!).
Prefer to not turn on the oven at all? Just spoon the filling into a pre-made shortbread or graham cracker crust. Fresh berry pie making just doesn’t get any easier. Last, with freshly picked blueberries in season, now is the perfect time to make this pie. Because with a pie this fabulously fresh, the better the berries, the better the pie!
PS Because frozen blueberries break down more easily, they are much better than fresh for creating the glorious glaze.
PPS This recipe is courtesy of Eat What You Love, Quick & Easy: Great Recipes Low in Sugar Fat and Calories. Honestly, I can’t tell you how often cook from this book! Quick, easy, tasty AND healthy – what more could you ask for? ♥
1/2 package refrigerated pie crust (I like Pillsbury brand)
1 cup frozen blueberries
2 tablespoons cornstarch
2 tablespoons lemon juice
6 tablespoons granulated no-calorie sweetener (sweetener tips**)
2 tablespoons granulated sugar
1/2 teaspoon lemon zest
3 cups fresh blueberries
1. Prepare a 9” baked one-crust pie crust according to package directions. Let cool while preparing the filling.
2. In a small bowl, whisk together the cornstarch, lemon juice, and 2 tablespoons water until smooth. Set aside. Place the frozen blueberries and 2/3 cup water in a medium sized saucepan and bring to a low simmer over medium high heat. Cook for 3 to 4 minutes, stirring and mashing some of the berries until they have softened and sauce slightly thickens.
3. Add the cornstarch mixture to the saucepan along with the sweetener, sugar, and zest. Bring to a simmer, cook for 1 minute, or until the mixture clears. Remove from heat and stir in the fresh berries. Spoon the filling into the pie crust and chill for 2 hours before serving.
**If using Truvia Baking Blend (calories and points remain the same), or another reduced-calorie sweetener/sugar blend that is twice as sweet as sugar, simply use ¼ cup (and omit the granulated sugar).
Nutrition Information Per Serving: (1/8th of pie) Calories 160 | Carbohydrate 25 g (Sugars 11g) | Total Fat 5g (Sat Fat 2g) | Protein 2g | Fiber 2g | Cholesterol 5mg | Sodium 75mg | Food Exchanges: 1 Starch, ½ Fruit | Carbohydrate Choices: 1 1/2 | Weight Watcher Plus Point Comparison: 4 SmartPoints: 4
Note: The nutrition information provided includes all the nutrient values – for all of the ingredients. When calculating SmartPoints, fruits and veggies in recipes are counted as 0 (0 calories, and 0 gms of sugar, fat & protein).