The forth of July is this weekend so obviously I had to make a dessert for the occasion. Nothing screams forth of July like a flaky and sweet blueberry pie. This healthier blueberry pie is the perfect simple and delicious dessert for the occasion. I made it last weekend and I will be making it again this weekend for my family’s forth of July party. You just need to throw a few simple ingredients together and voila, you have a perfect pie!
For this recipe, I used my own homemade pie crust. However, if you want to go the simple way, you can pick up two pie crusts from the store and save yourself the extra time and hassle. I am in love with this recipe and I cant wait to eat it again on the forth. I am so excited to hear how you guys like it, make sure to comment below and let me know!
ingredients in healthier blueberry pie
the crust
- unbleached all purpose flour
- butter
- salt
- water
the pie
- pie crusts (homemade or store bought)
- fresh blueberries
- lemon juice
- lemon zest
- coconut sugar
- corn starch
- butter
- egg (whisked for egg wash)
how to make healthier blueberry pie
the crust
in a food processor with a dough disk, blend the flour, cold butter cubes, and salt. then, add in the water and blend until a dough ball forms.
split into two dough balls, wrap in plastic wrap, and refrigerate for at least one hour.
the pie
preheat the oven to 400 degrees.
roll out one of the pie crusts and place it into a pie pan.
mix the blueberries, lemon juice, lemon zest, coconut sugar, and corn starch.
pour the blueberry mixture over the first pie crust.
distribute the small butter cubes over the blueberry mixture
roll out the second pie crust and form into any shape of your liking. place it over the pie and press around the edges to seal.
brush with egg wash and bake for 20 minutes. reduce the heat to 350 degrees (leaving the pie in the oven) and bake for another 22-27 minutes.
serve warm and enjoy!
substitutions
Keep in mind that substituting ingredients may affect the flavor, texture, and bake time. With that said, here are my suggestions:
- all purpose flour- replace with 1:1 gluten free flour
- butter- replace with ghee or vegan butter
- coconut sugar- replace with granulated sugar
you may also like these summer recipes
frosted strawberry mini muffins
healthier blueberry pie
Ingredients
the crust (makes 2 crusts)
- 2 1/2 cups unbleached all purpose flour
- 1 cup cold butter (cut into cubes)
- 1 tsp salt
- 3 tbsp ice cold water
the pie
- 2 pie crusts (homemade or store bought)
- 6 cups fresh blueberries
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 2/3 cup coconut sugar
- 1/4 cup corn starch
- 1 tbsp butter (cut into small cubes)
- 1 egg (whisked for egg wash)
Instructions
the crust
- in a food processor with a dough disk, blend the flour, cold butter cubes, and salt. then, add in the water and blend until a dough ball forms.
- split into two dough balls, wrap in plastic wrap, and refrigerate for at least one hour.
the pie
- preheat the oven to 400 degrees.
- roll out one of the pie crusts and place it into a pie pan.
- mix the blueberries, lemon juice, lemon zest, coconut sugar, and corn starch.
- pour the blueberry mixture over the first pie crust.
- distribute the small butter cubes over the blueberry mixture
- roll out the second pie crust and form into any shape of your liking. place it over the pie and press around the edges to seal.
- brush with egg wash and bake for 20 minutes. reduce the heat to 350 degrees (leaving the pie in the oven) and bake for another 22-27 minutes.
- serve warm and enjoy!