Low-Sugar Gluten-Free Blueberry Pie

We love Dreena Burton’s gluten-free crust so much that we have decided to pair it with our recipe for blueberry pie filling to create a delicious Low-Sugar Gluten-Free Blueberry Pie. Show your family and friends the joys of plant-based living by sharing a slice, or perhaps by baking an extra to give as a gift from the heart this holiday season.


  • Blueberry Pie Filling
  • 4 cups blueberries (fresh or frozen)
  • 3/4 cup sucanat
  • 3 tablespoons arrowroot
  • 1 tablespoon lemon juice
  • Gluten-Free Blueberry Pie
  • 1 Gluten-Free Pie Crust
  • 1 Blueberry Pie Filling
  • PREP TIME 40
  • COOK TIME 45-60
  • Serves 4-6


Blueberry Pie Filling

  1. Add blueberries to a medium saucepan and cook over medium heat for 7-10 minutes, until berries begin to soften and release their juices.
  2. Whisk together the sucanat and arrowroot in a small bowl then slowly add the dry mix to the blueberries, stirring constantly for 2-3 minutes until the filling thickens.
  3. Remove from heat and transfer to a glass jar or container. Place inside the refrigerator to cool for 30 minutes.

Gluten-Free Blueberry Pie

  1. Preheat oven to 350°F.
  2. Prepare Gluten-Free Pie Crust and add to a pie pan.
  3. Transfer blueberry filling into the pie pan, on top of the crust.
  4. Bake for 45-60 minutes. Pie is done when filling is thick and bubbling.
  5. Remove pie and allow to cool for one hour (or longer) before serving.