Blueberry Pie

Serves: 8
Total Calories: 65


4 cups fresh or frozen blueberries
4 tablespoons quick tapioca
2 tablespoons date sugar (optional)
3/4 teaspoon powdered stevia extract
1 tablespoon lemon juice
1 tablespoon butter


• Prepare a double crust, like the one in the Deep Dish Apple Pie recipe. The top crust may be whole or latticed.
• Preheat the oven to 450°F.
• If using frozen berries, take them out to thaw before making the crust. They just have to be thawed enough so they’re not clumped together.
• In a bowl, mix the berries with the rest of the ingredients except the butter. Let the berry mixture set for 15 minutes.
• Place the berries in the unbaked pie shell. Dot the top with pieces of butter. Roll out the top crust. Cut for a latticed top or use whole with vents. Flute the edge.
• Bake at 450°F for 10 minutes. Reduce the heat to 350°F, and bake for 45 minutes to 1 hour until golden brown.

Nutritional Facts:

Serves: 8
Total Calories: 65
Calories from Fat: 13

This Blueberry Pie recipe is from the Stevia Cookbook. Download this Cookbook today.

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