Refined Sugar-Free Blueberry Rhubarb Pie

I’ve been loving working my way through Lauren Ko’s hilarious and visually stunning Pieometry, which features great recipes alongside her gorgeous modern pie and tart designs. This recipe is a refined sugar-free adaptation of her bluebarb pie filling, and the photo above is her “Kiss and Shell” crust.

I had never eaten rhubarb before trying this recipe! I made the mistake of tasting a little bit of raw rhubarb, and it was incredibly sour. But I’m happy to report than when baked, it calmed down to a very pleasant tartness.

Blueberry pie is already more liquidy than your average fruit pie, so sweetening this refined sugar-free blueberry rhubarb pie filling with maple syrup requires some extra attention in order to manage the excess liquid. Using both all purpose flour and cornstarch helps the filling hold its shape for a satisfying slice that doesn’t fall to pieces as soon as you cut into it.

For all of my fruit pies, I use Martha Stewart’s Easy Pie Crust recipe (omitting the 1 tsp of sugar). I do tend to need a bit more water than this recipe calls for in order to get the dough to start coming together. I would also definitely recommend watching the video on that recipe page for some very helpful tips! This pie looks especially great with a lattice crust.

The bake time on this pie is low and slow, so you will want to make sure that your bottom crust is as chilled as possible before this pie goes into the oven to avoid a soggy bottom. Roll out your bottom crust, transfer to your pie plate, then place it in the fridge while you roll out your top crust and make your filling. Once your pie is fully assembled, put the whole thing back in the fridge while you preheat your oven.

Bake until the filling is bubbling, then let your pie cool completely before diving in.

Refined Sugar-Free Blueberry Rhubarb Pie

The tartness of fresh rhubarb pairs well with the juicy sweetness of blueberries at their peak. This pie filling largely lets the ingredients speak for themselves, with just a pop of lemon and the natural sweetness of maple syrup.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 2 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 475 kcal

Ingredients

  

• 4 cups organic blueberries
• 2 cups chopped rhubarb
• 3/4 cup pure maple syrup
• 2 TBSP lemon juice
• 2 tsp lemon zest
• 1/4 tsp salt
• 1/4 cup all purpose flour
• 2 TBSP cornstarch

Instructions

 

• Prepare a double pie crust according to separate instructions. Chill for at least one hour.
• Rinse blueberries and set aside to dry.
• Chop rhubarb into 1/4 inch slices.
• Roll out the bottom pie crust. Place in a 9-inch pie plate and refrigerate while you make the filling.
• Combine blueberries, rhubarb, maple syrup, lemon juice, and lemon zest in a large mixing bowl.
• Add the dry ingredients (flour, cornstarch, and salt) and stir until everything is combined and no clumps of dry ingredients remain.
• Spoon the filling into the chilled bottom crust.
• Arrange the top crust with the design of your choice and crimp edges to seal.
• Place pie back in the fridge for 15-20 minutes while you preheat the oven to 425°F.
• Transfer chilled pie to a rimmed baking sheet, then bake at 425°F for 25 minutes.
• Reduce temperature to 350ºF and bake for 30 more minutes.
• Add a crust shield and continue to bake for an additional 15-20 minutes or until filling is bubbly.

Keyword Blueberry pie, Maple Syrup, Rhubarb