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A freshly baked blueberry pie with a golden lattice crust is shown from above, resting on a wooden surface.
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Best Blueberry Pie Recipe

This blueberry pie is sweet, juicy, and easy to make with fresh blueberries and a flaky low carb crust. It bakes up beautifully while keeping the filling thick and flavorful. A solid option when you want a classic pie without complicated steps.
Course Dessert, Desserts, Recipes
Cuisine American, International
Keyword 9-inch pie, baking sheet, berry, best blueberry pie, blueberry, blueberry pie filling, blueberry pie recipe, blueberry pies, fresh blueberries, homemade blueberry pie, lemon, pie, pie crust, pie recipes
Prep Time 30 minutes
Cook Time 45 minutes
Chill Time 1 hour
Total Time 2 hours 15 minutes
Servings 10 Slices
Calories 154kcal
Author Zuzana Paar

Equipment

Ingredients

Pie Crust

Filling

  • 4 Cups Blueberries
  • 3 Tablespoons Lemon Juice
  • ½ teaspoon Stevia Powder
  • ¼ teaspoon Xanthan Gum

Topping

  • 1 Egg
  • 1 Tablespoon Water
US Customary - Metric

Instructions

  • Gather all crust ingredients and add the dry ones to a food processor, pulsing briefly to combine. Add the egg and cream cheese, then blend on high for 10–30 seconds. Preheat the oven to 350°Fahrenheit (180°Celsius).
  • Mix blueberries, lemon juice, stevia powder, and xanthan gum until the berries are evenly coated and the mixture thickens slightly. Set aside while preparing the crust.
  • Transfer the dough to a plastic bag, press out the air, and chill for at least 1 hour. Divide in half, keep one portion chilled, and roll the other between parchment into a circle large enough for a 9-inch pie plate.
  • Flip the rolled dough into the pie plate, press gently into place, remove parchment, and trim the edges. Pour the blueberry filling evenly into the crust.
  • Roll out the remaining dough and use it to cover, lattice, or decorate the pie, chilling again if needed. Brush with egg wash and bake at 350°Fahrenheit (180°Celsius) for 45 minutes until golden and set.

Notes

  • Chill your pie dough before rolling it out. Cold dough is easier to handle and helps create a flaky crust.
  • Let the pie cool completely before slicing. The filling sets as it cools, giving you clean and even slices.
  • Bake the pie on a baking sheet to catch any drips. It keeps your oven clean and makes it easier to lift the pie in and out.

Nutrition

Serving: 1Slice | Calories: 154kcal | Carbohydrates: 8g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 35mg | Sodium: 157mg | Potassium: 95mg | Fiber: 4g | Sugar: 7g | Vitamin A: 105IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 1mg