No Bake Blueberry Pie Recipe Low Sugar

HEALTHY BLUEBERRY PIE

Steps:

• Preheat oven to 350 F. Add all pie filling ingredients to a large mixing bowl.
• Mix all filling ingredients in a large bowl and stir until well mixed.
• Pour the filling into your pie crust.
• Top with the upper crust and cut vents in the top to release steam as the pie bakes.
• Pinch the edges of the pie crust to close it all the way around.
• Brush on an egg wash if you wish for a more golden crust.Bake until you see the fruit start to bubble (approximately 50-60 minutes depending on how your oven bakes).
• Remove from oven and allow to cool.

NO BAKE BLUEBERRY PIE (USING FRESH OR FROZEN BLUEBERRIES)

Steps:

• Combine sugar, cornstarch, salt, lemon juice, and water in a medium saucepan. Stir together till smooth.
• Add three cups of blueberries (fresh or frozen) to the mixture. Bring to boil over med-high heat, stirring, so the blueberry mixture doesn't burn on the bottom.
• Once the blueberries have come to a boil, reduce heat to medium and cook for 2 to 5 additional minutes until the blueberry mixture is nice and thick. (It should be thick like blueberry pie filling.)
• Remove from heat and cool blueberry mixture to room temperature. (I transferred my blueberries to a separate container to quicken the cooling process.)
• Stir the remaining cup of blueberries into the cooked blueberry mixture. (If using frozen blueberries, make sure they are thawed, and you'll want to strain out as much of the extra blueberry liquid as possible.)
• Transfer the blueberry mixture to the crust and refrigerate for at least 2 hours.
• Serve with a dollop of your favorite whipped cream.

NO BAKE BLUEBERRY PIE RECIPE (LOW SUGAR)

Steps:

• Prepare pie crust, depending on what you're using* (make, bake, and/or thaw). Have crust ready and cooled before proceeding with the recipe.
• In a 3-quart saucepan combine the syrup, arrowroot or cornstarch, salt, and water, whisking until smooth. Add 3 cups of the blueberries and bring to a boil while stirring constantly. Cook 1-2 minutes or until thickened. Remove from heat.
• TIP: If using fresh berries, most might be still whole - use a potato masher to mash some of the berries until the filling takes on a blue color and about half of the berries are still intact.
• Add butter, lemon juice, zest, and the remaining 1 cup of blueberries. Stir until the butter has melted.
• Cool 10 minutes before pouring into prepared pie crust. Refrigerate for 2-4 hours or overnight (the longer the refrigeration, the easier it will be to cut).
• 1 to 2 hours before serving, add the cream and honey to the bowl of a stand mixer (or large mixing bowl to use with a hand-held mixer). Whip until soft peaks form.
• Spread the topping over the pie filling evenly. Refrigerate until serving.
• Serve with additional blueberries sprinkled on top, if desired. Refrigerate leftovers for 1-2 days in air proof containers.

SUGAR FREE BLUEBERRY PIE

Steps:

• Recipe says make enough pastry dough for a 9 inch double crust pie then put it in the refrigerator over night. This will make the crust much more flaky and it will roll out easier.
• Pre heat at 400 degrees.
• Mix together egg and water to make a egg wash. This will give the crust a rich golden brown color when baked.
• Mix together in a bowl blueberries, splenda, flour, cinnamon, allspice, salt, then pour into prepared pie crust. Drizzle lemon juice over mixture then drop butter on top of mixture. Add top crust,cut slits in top to vent and brush with egg wash.Cut slits in top crust to vent and bake for 45-50 minutes.
• Cool at least 2 hours before serving.