Healthy Blueberry Pie 700
Desserts

Best Healthy Blueberry Pie (No Chill + Gluten-Free!)

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This is the Best Healthy Blueberry recipe! The only healthier blueberry pie recipe you’ll ever need. It’s gluten-free, naturally sweetened, nut-free, and can easily be made vegan! Bring it to any social gathering and I promise, no one will know it’s healthy.

Yield: 12 servings

Best Healthy Blueberry Pie (No Chill + Gluten-Free!)

Healthy Blueberry Pie 700

This is the Best Healthy Blueberry recipe! The only healthier blueberry pie recipe you’ll ever need. It’s gluten-free, naturally sweetened, nut-free, and can easily be made vegan! Bring it to any social gathering and I promise, no one will know it’s healthy.

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes

Ingredients

Gluten-Free Pie Crust

  • ¼ cup + 2 Tbs. plant-based milk
  • 3 tsp. white vinegar or apple cider vinegar
  • 3 Tbs. honey or pure maple syrup
  • ¼ cup + 2 Tbs. plain nonfat Greek yogurt or plain dairy-free yogurt of choice
  • 2¼ cup gluten-free flour blend *must contain xanthan gum (I use King Arthur's Measure for Measure Gluten-Free Flour) (+ more for rolling dough)
  • 1½ tsp. baking powder
  • ⅛ tsp. pink Himalayan salt
  • 9 Tbs. grass-fed butter or vegan butter *chilled and cubed

Blueberry Filling

  • 5 cups fresh or frozen blueberries *no need to thaw if frozen
  • ⅓ cup pure maple syrup or honey
  • 3 Tbs. tapioca flour
  • pinch of cinnamon
  • Optional topping: granulated monk fruit sweetener or coconut sugar & plant-based milk

Instructions

  1. Preheat oven to 375 F. and grease a 9-inch pie pan with coconut oil.
  2. Combine plant-based milk and vinegar in a large pourable measuring cup or medium-size bowl. Set aside.
  3. To a medium bowl, add blueberries, maple syrup, tapioca flour, and cinnamon. Set aside.
  4. To a large bowl or stand mixer add honey and yogurt. Beat with an electric mixer until combined. Add almond milk mixture and gently mix until combined. Add flour, baking powder, and pink salt. Beat until combined and a crumbly mixture forms. 
  5. Add cubed cold butter. Combine butter and dough using a pastry blender or your hands (squeezing butter between thumb and fingers) until butter is incorporated and a dough forms (should take about 5-10 minutes). Form dough into a ball and split in half. Place one of the halves on floured work surface. If desired see note 3 for how to freeze the dough.
  6. Flour your rolling pin and roll dough into a 16 x 16-inch circle. Add flour when necessary to avoid sticking and continue to rotate the dough clockwise several times when rolling to ensure an even layer of dough. Fold or loosely roll onto rolling pin and transfer to pie pan. Shape the pie crust inside the pie pan and remove excess edges (leaving about ½ inch laying over the edges of pan). Tuck the excess pie crust under itself, and crimp the edge gently all the way around the crust by pinching the dough at regular intervals with one hand, and creating a crimped impression with the forefinger of the other hand (see video below for reference). Pierce the bottom of the pie crust all over with the tines of a fork. Set aside and roll out the other piece of dough the exact same way.
  7. Fill the pie with blueberry filling and carefully transfer the remaining rolled-out dough on top of the pie. If the dough breaks, just pinch it back together or place an extra scrap of dough on torn parts. Cut off excess dough leaving about ½ inch around the pie. You can either tuck the top crust layer underneath the bottom layer of dough and crimp the edges like in step 6 or you can cut the dough to form on the inside of the pie and not disturb the bottom layer of dough on the edges. 
  8. Optional: brush on a thin layer of plant-based milk or milk of choice and sprinkle with monk fruit sweetener or coconut sugar. Place pie on a rimmed cookie sheet and bake at 375 F. for 20 minutes then lower temperature to 350 F. and bake 55 minutes or until golden (blueberries should be slightly bubbling and should have thickened).
  9. Let your pie cool at least 2 hours before cutting and enjoying! The longer you let it cool the thicker the filling will become. Serve with coconut whipped cream, regular whipped cream, or your favorite ice cream! Store covered in plastic wrap in the refrigerator for up to 7 days.

Notes

  1. All-purpose flour- I haven’t tested this recipe using normal all-purpose flour, but it should turn out well! Let me know if you try it.
  2. Can I make this pie vegan? Absolutely! This healthy blueberry pie can easily be made vegan by swapping out the grass-fed butter for vegan butter. 
  3. Can I freeze the dough? Yes! After step 5, simply wrap the dough ball in plastic wrap and store in the freezer for up to 3 months. To make a pie, allow frozen dough to thaw on counter until room temperature.
  4. Can I freeze the pie? Absolutely. You can freeze the pie uncooked or cooked for up to 3 months.

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Nutrition Information:

Yield:

12

Amount Per Serving: Calories: 231Total Fat: 8.8gCarbohydrates: 37.2gNet Carbohydrates: 34gFiber: 3.2gSugar: 14.9gSugar Alcohols: 0gProtein: 1.9g

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healthy blueberry pie pinterest pin

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More Healthy Berry Recipes!

Healthy Blueberry Pie Recipe

I am no pie expert. I did not grow up eating or making pies. So therefore you now know that if I can make this healthy blueberry pie recipe, YOU CAN TOO! I love this healthy blueberry pie recipe because it’s naturally sweetened, refined sugar-free, gluten-free, and nut-free! ALSO one of my favorite things about this pie is that the crust doesn’t need to chill at all! Pies take long enough to make… so no chill pie crust is a game changer! If I can make this pie… you can too even if it’s not completely perfect.

honey sweetened pie

Blueberry Pie No Sugar Added

This recipe is amazing because the blueberry pie filling is sweetened with just pure maple syrup or honey. Both are great natural sweeteners with some health benefits! If you want to learn more about healthy sweeteners definitely give my Healthy Baking Course a look! If you really want this healthy blueberry pie to be completely sugar-free, you can omit the honey altogether and the pie will still taste amazing! Let me know how it turns out if you try this.

gluten-free pie

Is Blueberry Pie Healthy?

Your average blueberry pie I would not call healthy. Yes, there is fruit in it, BUT most blueberry pie recipes call for tons of processed white sugar and flour. Not this recipe though! Read more below about how this pie is sweetened with nature and is gluten-free and allergy-friendly. 

easy healthy blueberry pie

Why I Love This Naturally Sweetened Blueberry Pie

The reason I love this healthy blueberry pie is that it doesn’t contain any processed white sugar. Processed white sugar has no health benefits for your body and can sometimes lead to me feeling icky and sluggish. Not this pie though! This pie is packed with vitamins and minerals thanks to those antioxidant-rich blueberries and pure maple syrup. What’s not to love?! Plus no one will no this pie is healthier. It tastes exactly like a normal pie!

best healthy blueberry pie recipe

Is This Blueberry Pie Gluten-Free?

Yes, it is! I love making gluten-free recipes for you. If you haven’t already tried my Best Gluten-Free Chocolate Muffins, Healthy Chocolate Sauce, Birthday Cake Nice Cream, or my Chocolate Crinkle Cookies then you need to! But, of course, make this pie first 😉 I haven’t tested this recipe using normal all-purpose flour, but it should turn out well! Let me know if you try it!

best healthy blueberry pie

Can I Make This Pie Vegan?

Absolutely! This healthy blueberry pie can easily be made vegan by swapping out the grass-fed butter for vegan butter. The rest of the ingredients in this blueberry pie are already vegan! Such a beautiful thing. I hope you try it! If you love vegan recipes definitely check out my vegan raspberry brownies and my easy healthy banana cookies

Happy Healthy Blueberry Pie Makin’!

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