Keto Blueberry Pie (with a lattice pie crust!)

Gluten Free & Keto Blueberry Pie (with a flaky lattice pie crust!) and a scoop of vanilla ice cream on top

Keto Blueberry Pie (with a lattice pie crust!)

Bursting with summer berries and paired up with my famous flaky pie crust, this gluten free and keto blueberry pie truly is as good as it gets. i.e. its the real deal!

Course Breakfast, Dessert

Cuisine American, Keto

Keyword gluten free blueberry pie, keto blueberry pie, low carb blueberry pie

Prep Time 20

Cook Time 1

Chilling Time 1

Servings slices

Calories 270kcal

Ingredients

For the keto pie crust

2 batches suuuper flaky keto pie crust

For the blueberry filling

900 g blueberries
1/4-1/2 cup allulose golden erythritol or xylitol, to taste
1 tablespoon lemon juice to taste
1/4 teaspoon cinnamon *
1 tablespoon tapioca arrowroot or cornstarch (a 'dirty' keto choice)
15 g unsalted grass-fed butter cut into small pieces

Serving suggestions

my (no-churn!) vanilla ice cream

Metric - US Cups

Instructions

For the keto pie crust

See recipe video for guidance on the pie crust, and whip up a double batch! You can make it three days ahead, or even freeze it for a couple months (simply thaw it out in your fridge overnight and roll it out per usual!).

For the blueberry filling

Add about 3/4 of the blueberries, 1/4 cup of sweetener (to start), lemon juice and cinnamon to a saucepan over medium heat. Simmer for 10-13 minutes, or until the blueberries begin to reduce. Taste for sweetness and add more if needed, dissolve the thickener of choice in a tablespoon of water (i.e. make a slurry!), pour it into the blueberries and cook until just thickened. Set aside to cool completely and fold in the remaining fresh berries.

To assemble the pie

Preheat oven to 390°F/200°C. Lightly butter a 9 inch pie pan. Roll out 1 batch of pie crust into a roughly 13-inch circle, between two sheets of parchment paper. Feel free to lightly dust with coconut flour as needed. Transfer to the pie dish, using the parchment paper as an aid. Refrigerate while you prepare the rest.
Roll out the second pie crust and trim to desired width for lattice (roughly 1 1/2 inch). Take your pie dish out of the fridge, fill up with chilled blueberry filling, dot the pieces of butter on top and weave the lattice pie crust, crimping the edges to seal. You'll have leftover pie crust, which I simply re-roll and turn into crackers!
Brush with egg wash and bake for 15 minutes. To get a shiny finish, take your pie out of the oven and brush it quickly and lightly again with more egg wash (grain free baking beautifying hack!). And if you notice the edges are browning too quickly, simply crimp foil around them (just mind your fingers pretty please!). Return to oven and bake until fully golden (20-25 minutes longer).
Allow to cool completely to allow the filling to set- trust me, worth the wait! Now top off with a good scoop of vanilla ice cream and enjoy your hard work!

Video

Notes

Please note that nutrition facts were estimated per very large slice (obviously more carb-y than other desserts on the site given the amount of blueberries... but imho totally worth it!). Though do note you could always make it into (more less carby!) hand pies... or do a single crust and shave off about 2g net or whip up some galettes (much less berry filling = 7g net carbs a serving rather than 12g for the pie).

Nutrition