Keto Blueberry Pie

(Low-Carb, Sugar-Free, Gluten-Free)

Why You’ll Love This Pie

This pie has all the juicy, sweet, summery flavor you crave — but without the sugar crash. We use Keystone Pantry Allulose to naturally sweeten the filling and crust without spiking blood sugar. The crust is buttery, tender, and a little crisp, while the blueberry filling stays thick and glossy without cornstarch.

---

Ingredients

For the Almond Flour Pie Crust

• 2 cups almond flour — Fine-blanched almond flour gives a tender, almost shortbread-like texture without gluten.

• 1/4 cup coconut flour — Helps absorb extra moisture and adds structure.

• 1/4 cup Keystone Pantry Allulose — Light sweetness without crystallization.

• 1/2 teaspoon xanthan gum — Mimics gluten, giving the crust flexibility and strength.

• 1/4 teaspoon salt — Balances the sweetness and enhances flavor.

• 1/2 cup unsalted butter, cold and diced — Cold butter creates a tender, flaky crust.

• 1 large egg — Binds the crust together.

• 1 teaspoon vanilla extract — Adds depth of flavor.

For the Blueberry Filling

• 3 cups fresh or frozen blueberries — Fresh is best for less liquid, but frozen works with minor adjustments.

• 1/3 cup Keystone Pantry Allulose — Sweetens naturally without gritty texture.

• 1 tablespoon lemon juice — Brightens and balances the sweetness.

• 1 tablespoon lemon zest — Boosts the lemon flavor and complements the blueberries.

• 1 teaspoon vanilla extract — Deepens the flavor of the filling.

• 2 tablespoons ground chia seeds — Thickens the filling without starch, keeping it keto.

• 1/4 teaspoon salt — Enhances and rounds out the flavors.

Optional Topping

• Egg wash (1 beaten egg mixed with 1 tablespoon water) for brushing the top crust if you do a lattice.

---

Instructions

Step 1: Make the Pie Crust

1. Combine dry ingredients: In a large bowl, whisk together almond flour, coconut flour, allulose, xanthan gum, and salt.

2. Cut in butter: Add the cold diced butter to the bowl. Use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse crumbs.

3. Mix wet ingredients: In a small bowl, whisk together the egg and vanilla extract.

4. Form dough: Pour the egg mixture into the flour mixture. Stir until a dough forms. If it feels dry, add a teaspoon of cold water at a time.

5. Chill: Shape the dough into a disc, wrap it in plastic, and chill for at least 30 minutes. This makes it easier to handle.

Step 2: Prepare the Filling

1. Mix filling ingredients: In a large bowl, toss the blueberries with allulose, lemon juice, lemon zest, vanilla, salt, and ground chia seeds.

2. Let it thicken: Let the filling sit for 10–15 minutes. The chia seeds will start absorbing the juices, thickening the mixture naturally.

Step 3: Assemble the Pie

1. Preheat the oven: Set your oven to 350°F (175°C).

2. Roll out the crust: Between two sheets of parchment paper, roll out two-thirds of the dough into a circle about 1/4-inch thick. Carefully lift and fit it into a 9-inch pie plate. Press gently to shape.

3. Fill the pie: Pour the blueberry filling into the prepared crust.

4. Top the pie: Roll out the remaining dough and either:

   • Lay it on top fully and cut a few vents, OR

   • Cut strips and weave a lattice pattern.

5. Egg wash: Brush the top crust or lattice lightly with egg wash for a golden finish.

Step 4: Bake

1. Bake uncovered for 40–50 minutes, or until the crust is golden and the filling is bubbling.

2. Tent with foil around the edges if the crust browns too quickly.

3. Cool completely: Let the pie cool at room temperature for at least 2–3 hours. This allows the filling to fully set.

---

Tips for the Best Keto Blueberry Pie

• Chilling is key: Cold dough is easier to work with and bakes flakier.

• No chia seeds? You can substitute 1 tablespoon psyllium husk powder.

• Fresh vs frozen berries: If using frozen, don’t thaw them first — just toss directly with the other ingredients and bake a little longer.

• Want extra shine? After baking, brush the cooled lattice lightly with a sugar-free glaze made from powdered allulose and a little water.

---

Nutrition Estimate (per slice, based on 8 slices)

• Calories: 250

• Fat: 20g

• Net Carbs: 5g

• Protein: 6g

(These numbers are approximate and can vary based on brands used.)

Keto Blueberry Pie FAQ

Q1: Is this pie truly keto-friendly?
Yes! The crust is made with almond and coconut flour, and the filling is sweetened naturally with Keystone Pantry Allulose, keeping net carbs low (about 5g per slice) while providing satisfying sweetness.

Q2: Can I use frozen blueberries instead of fresh?
Absolutely. Toss frozen blueberries directly with the other filling ingredients — no need to thaw. Bake a few extra minutes if needed to achieve a thick, glossy filling.

Q3: What makes this crust different from regular pie crust?
This almond flour crust is gluten-free, low-carb, and tender. Cold butter creates flakiness, and xanthan gum provides flexibility and strength to mimic a traditional wheat crust.

Q4: Do I have to use chia seeds in the filling?
Chia seeds naturally thicken the blueberry filling without starch. If unavailable, 1 tablespoon of psyllium husk powder works as a keto-friendly alternative.

Q5: Can I make a lattice top or full top crust?
Yes, both work. For a lattice, cut strips and weave; for a full top, just cut a few vents for steam. Brush with egg wash for a golden finish.

Q6: How do I get a shiny, glossy filling?
Let the chia seeds absorb juices for 10–15 minutes before baking. After cooling, optional brush with a sugar-free glaze made from powdered allulose and water for extra shine.

Q7: Can I make this pie ahead of time?
Yes. Assemble and bake as directed, then cool completely. Store in the refrigerator for up to 4 days. Serve chilled or at room temperature.

Q8: What is Keystone Pantry Allulose and why use it?
Allulose is a natural, low-calorie sweetener that mimics sugar without raising blood sugar. It’s perfect for keto desserts, providing sweetness without the carb load.