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Carb Counters Wild Blueberry Pie Recipe

Carb Counters Wild Blueberry Pie Recipe

  • July 22, 2014
  • 0comments

Meal Type: Dessert


How wonderful to have a delicious carb controlled All Natural "wild blueberry pie" all year long... this recipe is made from frozen berries but regular blueberries can also be used. Enjoy!


1 Package Home Made Press n' Bake™ Low Carb Pie Crust Mix
16oz - frozen wild Blueberries (3 cups)
1 tablespoon - Lemon juice
2/3 cups Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
1 tablespoon Thick It Up™ Low Carb Thickener


Preheat oven to 400°.

Prepare but do not bake the Pie Crusts according to package direction. Note: Recipe may be made using one single crust and topping with whipped cream in place of the top crust if desired.

In a saucepan, bring the frozen berries to a boil on medium -high heat, add the lemon juice and 1 Tablespoon water and stir in the Spoonful sweetener. Sprinkle the Thick-It-Up over the fruit and stir to blend well. Fruit will begin to thicken. Remove from heat and spoon into the unbaked pie shell. Top with crust (if using), cut several slices on the top of the crust to let out the steam and bake for 35-40 minutes until crust is brown and fruit is bubbly. Makes 7 servings, 5 net carbs each.

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