Healthy Blueberry Pie (Easy)
This healthy blueberry pie is so easy to make, even for a beginner baker. It's made with a no-roll, oat flour pie crust, fresh or frozen blueberries, and a simple crumb topping that's absolutely delicious. You won't believe it's good for you!
- 1 and ½ cups oat flour*
- 1 tablespoon granulated sweetener of choice* see notes
- ½ teaspoon salt
- 1 large egg
- ¼ cup olive oil you can substitute canola or vegetable oil
- 5 and ½ cups fresh blueberries* see notes for frozen
- 2 tablespoons lemon juice
- ⅔ cups granulated sweetener of choice* see notes
- 2 tablespoons oat flour
- 2 tablespoons cornstarch
- ½ teaspoon cinnamon
- ½ cup oat flour
- ⅓ cup granulated sweetener of choice*
- ½ teaspoon cinnamon
- 2 and ½ tablespoon olive oil
Prepare the pie crust
Preheat the oven to 415°F and position the rack in the center of the oven.
Whisk together the oat flour, sugar, and salt in a large bowl. In a medium-sized bowl, whisk together the eggs and olive oil.
Pour the wet into the dry and mix together with a large spoon until everything comes together and you can form a ball. Press the dough into the bottom of a 9-inch pie plate and up the sides. Be sure to press evenly on the bottom to work the excess crust up the sides. Set aside.
Prepare the filling.
Rinse and drain the blueberries thoroughly. You want them slightly damp but not wet. Place the blueberries in a large bowl and pour over the lemon juice. Gently mix to combine.
In a medium-sized bowl, whisk together the granulated sweetener of choice, oat flour, cornstarch, and cinnamon. Pour the mixture into the bowl of blueberries and gently mix until everything is thoroughly combined.
Pour the blueberry mixture into the pie crust and spread it evenly over the crust.
Prepare the crumb topping
In a medium-sized bowl, whisk together the oat flour, granulated sweetener, and cinnamon. Pour the olive oil into the bowl and mix to combine.
Using your hands, sprinkle the crumb topping evenly over the blueberries.
Place the pie on a baking sheet and transfer the baking sheet and pie to the preheated oven. Bake at 415°F for 20 minutes. Reduce the heat to 375°F, cover the pie loosely with a piece of aluminum foil, and continue baking for 60-75 minutes or until the filling is bubbling throughout.
Transfer the pie to a cooling rack and allow it to cool so that the filling will set.
- Oat Flour– Oat flour is sold in stores, but it’s also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
- Granulated Sugar of Choice- You can use coconut sugar, regular granulated sugar, or a sugar-free granulated sweetener such as monk fruit, which I used. Other great options are granulated erythritol or Truvia. Please note that granulated erythritol is about 70 percent as sweet as sugar, so you may need to add more per your preference. Also, some sweeteners call for only half the amount of sugar, so always read the labels.
- Blueberries- I used fresh blueberries, but frozen blueberries will too. For frozen blueberries, place them in a colander and rinse them under cold water until the water runs almost clear. Strain them thoroughly, and pat them dry. You want them damp but not wet.
- Store your healthy blueberry pie covered at room temperature for up to three days or in the refrigerator for up to a week.
Calories: 303kcal | Carbohydrates: 38g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 162mg | Potassium: 209mg | Fiber: 5g | Sugar: 10g | Vitamin A: 90IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 2mg