Refined Sugar-free Maple Blueberry Pie

According to my mom, “Blueberry Hill” was one of her father’s favorite songs, so I always picture my grandpa singing away every time I make this blueberry pie. I love blueberries because no two are alike — some are plump and juicy, and some are small and tart, and some are just the right amount of natural sweetness.

Blueberry pie is already more liquidy than your average fruit pie, so sweetening this 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.

The key to this refined sugar-free blueberry pie is the little details working in the background to compose the perfect bite. Lemon juice and lemon zest brighten up the flavor just enough to keep it from getting overly sweet or stodgy (plus, lemon and blueberry are a classic combination). A mere 1/2 teaspoon of cinnamon gives the filling a subtle, underlying warmth. A pop of salt ties it all together.

For the sweetener, pure maple syrup is a must. There are many “maple-flavored” syrups on the market (think pancake syrup), but these should be avoided.

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

Refined Sugar-Free Maple Blueberry Pie

This deliciously juicy blueberry pie has hints of lemon and cinnamon that complement the subtle sweetness of the fruit. A few tablespoons of cornstarch ensure that the filling doesn't get too runny with the additional liquid from the maple syrup.

5 from 3 votes

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Prep Time 45 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 490 kcal

Ingredients

  

• 4 1/2 cups organic blueberries (just over 2 pints)
• 1/2 cup pure maple syrup
• 2 TBSP lemon juice
• 2 tsp lemon zest
• 1/4 cup all purpose flour
• 2 TBSP cornstarch
• 1/2 tsp cinnamon
• 1/4 tsp salt

Instructions

 

• Rinse blueberries and set aside to dry.
• Roll out the bottom pie crust. Place in a 9-inch pie plate.
• Stir the maple syrup, lemon juice, and lemon zest in with the blueberries in a large mixing bowl.
• Add the dry ingredients (flour, cornstarch, cinnamon, and salt) and stir until everything is combined and no clumps of dry ingredients remain.
• Spoon the filling into the crust.
• Arrange a lattice crust on top and crimp edges to seal.
• Bake at 400°F for 20 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.

Notes

Roll out bottom crust and place in fridge, then assemble filling. Don’t let filling sit for too long or else it will release too much liquid.

Keyword Blueberry pie, Maple Syrup, Sugar-free