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Blueberry Pie

Cook Time 50 mins
Course Dessert


  • 6 cups fresh blueberries not frozen
  • 1/2 cup + 2 Tbsp granulated sweetener monk fruit or coconut
  • 1/4 cup cornstarch
  • 1/4 tsp ground cinnamon
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp flour
  • Almond milk and granulated sugar to glaze


  • In a large mixing bowl, mix the fresh blueberries with the sugar, cinammon, lemon juice and cornstarch… That was easy!
  • Split your ball of dough into two equal parts. Shape them each into a ball again. On a floured surface, roll one out large enough to cover a 9″ pie pan. Once you have it ready, gently lift it into the bottom of your pan.
  • Sprinkle the flour over the bottom crust and then fill it with your blueberry mixture.
  • Roll out the remaining ball of dough to make your top crust. You can be as creative or as simple as you want to with this part. For mine, I used a star shaped cookie cutter (It was the 4th of July after all) to create a pattern. I’d love to see what you decide to do with yours!
  • Once your top crust is in place, seal the edges by pressing with your fingers or a fork.
  • Stick the pie in the fridge while your oven heats up to 400. This will keep the coconut oil cold, helping your crust to stay in the shape you want.
  • Before putting it in the oven, brush the crust with some almond milk and sprinkle with sugar.
  • After 20 min of baking, turn the temperature down to 350 and continue baking for another 30-40 min. Covering the crust edges with aluminum foil can keep them from getting too dark.
  • Lastly, the hardest part of all, let the pie cool for a couple of hours before cutting 🙂
Keyword Pie