How to Bake the Best Blackberry Pie Without Sugar

Living in the Pacific Northwest, specifically on the West Coast in Washington, blackberries can be the bane of many. The blackberry bushes are invasive and nearly impossible to rid a property of. Yet, when the berries ripen, it's pie-baking time! I’ll share how to bake the best sugar-free blackberry pie you’ve ever tasted with the recipe to follow.

The blackberries have just ripened, and I picked my first batch of berries last night. I love to freeze as many as possible as well, for smoothies throughout the year.

With the recipe below, you can also use frozen blackberries as well, just add an extra 2 Tablespoons of tapioca to the recipe.

Many folks are either diabetic or opt to go to a sugar-free lifestyle for health reasons.

Last summer I baked so many of these, trying to perfect it for my diabetic boyfriend. I nailed it, so want to share with you the blackberry pie recipe that is sugar-free. He gives his whole-hearted seal of approval on this!

Sugar-Free Blackberry Pie Recipe

Ingredients

Your favorite pie crust for a double 9" pie

• 8 cups of blackberries (frozen can be used as well)
• 3/4 cup Xylitol (a naturally occurring birch sugar alcohol with low glycemic impact and good at fighting cavities as well) (or can be substituted with your favorite sweetener)
• 1/2 teaspoon of Liquid monk fruit
• 1 teaspoon lemon juice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon almond extract
• 6 Tablespoons tapioca
• 1 egg white, to use to brush the top of the pie crust

Directions:

In a large bowl place the blackberries.

In a separate bowl, mix the remaining ingredients (except the egg white). Pour into the blackberries and gently fold into them. Place the bowl in the refrigerator and chill for thirty minutes.

Prepare your 9" pie pan by lining your crust into the pan, and poke with a fork several times. Take the top crust you will using, and cut slits into the crust to allow steam to escape during baking.

If you want to make it extra pretty, you could make the top crust as a lattice pie top. This stainless steel lattice cutter is a cool tool to make that process fast and easy.

Another decorative method of topping your pie, is by using leaves baking pie crust cutters, which you could use in combination with lattice, cutting leaves out and placing around the pie in a pleasing pattern, or just cutting out a few leaves and using those spaces as this vent slits.

It can be amazing how those little extra decorative touches add to the experience of those who will be eating this pie.

After 30 minutes, gently fold the blackberries again, and then pour them into the pie crust. Add the top crust, then seal and flute the edges. Brush with the egg white for a beautiful golden crust.

Place foil or a pie crust edge protector around the edges to protect them from over-cooking. To prevent a possible oven mess spillover, put your pie on a foil-lined cookie sheet.

Baket at 400° F for 30 minutes. Remove the crust edge protector, reduce heat to 350° F, and bake another 30 minutes.

Remove from heat and allow to fully cool before cutting.

Another special treat to add to the pie in a sugar-free way is to get a whipped cream dispenser and make sugar-free whipped cream by mixing heavy cream, vanilla extract, and liquid monkfruit to taste and use it on the pie. Oh my gosh, it is SO good, you will never know it's sugar-free, and its Keto and diabetic friendly. It’s also a cozy touch to hot cocoa or coffee.

If you are picking fresh blackberries and freezing them, I highly recommend that first lay them in a single layer on a cookie sheet in the freezer and allow them to freeze. Then, put them in a ziploc bag to freeze. Otherwise, as you fill a big bag of blackberries, they start to compress with the weight of the berries and leak their juice. When it freezes this way, it becomes a big frozen mess to do much with.

Thanks for reading and hope you enjoy. Let me know if you make this.

Book Recommendation: County Fair Blue Ribbon Winning Pie Cookbook: Proven Enticing Pie Recipe Winners

By Val Garner - all rights reserved.

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