Go Back

Healthy Blueberry Pie - A Lighter, Naturally Sweet Classic

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Whole-Wheat Butter Crust 1 1/4 cups white whole-wheat flour (or half whole-wheat, half all-purpose)
  • 1/4 teaspoon fine sea salt
  • 8 tablespoons cold unsalted butter, cubed
  • 2–4 tablespoons ice water
  • Almond-Oat Press-In Crust (gluten-free) 1 cup almond flour
  • 3/4 cup oat flour (certified gluten-free if needed)
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons extra-virgin olive oil or melted coconut oil
  • 2–3 tablespoons maple syrup
  • 1–2 tablespoons water, as needed
  • 5 cups fresh or frozen blueberries (if frozen, do not thaw)
  • 2–3 tablespoons pure maple syrup or honey, to taste
  • 2 1/2 tablespoons arrowroot powder or cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of fine sea salt
  • 1 egg, beaten with 1 teaspoon water (for egg wash; optional)
  • 1 teaspoon turbinado sugar or coconut sugar (optional, for a light crunch)

Method
 

  1. Preheat and prep: Set your oven to 400°F (200°C). Place a rack in the lower third to help the bottom crust crisp. Lightly grease a 9-inch pie dish.
  2. Make the crust: For the whole-wheat crust, whisk flour and salt, cut in the cold butter until pea-sized, then drizzle in ice water until the dough just holds together. Shape into a disk, wrap, and chill 30 minutes. For the almond-oat crust, mix dry ingredients, stir in oil and maple, and add water until the mixture holds when pressed.
  3. Fit the crust: Roll the whole-wheat dough between two sheets of parchment to 12 inches, then transfer to the pie dish and trim edges. If using the almond-oat crust, press it evenly into the dish with your fingers. Chill the fitted crust while you make the filling.
  4. Mix the filling: In a large bowl, combine blueberries, maple or honey, arrowroot, lemon juice, zest, vanilla, cinnamon, and salt. Toss gently until the berries are evenly coated and no dry streaks remain.
  5. Fill and finish: Pour the blueberry mixture into the chilled crust and level it. If using a top crust or lattice with the whole-wheat dough, roll a second disk, cut strips, and weave. Brush with egg wash and sprinkle a little turbinado sugar if you like. If using the press-in crust, leave it open-faced.
  6. Bake hot, then reduce: Bake at 400°F for 15 minutes. Reduce heat to 350°F (175°C) and continue baking 30–40 minutes, until the filling bubbles in the center and the crust is golden. If the edges brown too fast, cover them with a foil shield.
  7. Cool completely: Let the pie cool at least 3 hours so the filling sets. Cutting too soon will make the slices run.
  8. Serve smart: Enjoy at room temperature or slightly chilled. Add a dollop of Greek yogurt for extra protein and a creamy finish.