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Sugar-Free Fresh Berry Pie

User Rating 4.5 Star Rating (6 Reviews)

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Updated June 18, 2014

Sugar-Free Fresh Berry Pie

Sugar-Free and Low-Carb Berry Pie

Photo © Laura Dolson
I make this pie with fresg blackberries, but I think it would work great with raspberries. (Actually, my very favorite is the olallieberry, a variety of blackberry which grows near the West Coast of the United States.) The filling is mostly uncooked, with just a glaze for the fresh berries. I use the almond pie crust for this recipe.

Ingredients:

  • 1 almond pie crust, baked (see link above)
  • 1 quart (4 cups) fresh blackberries
  • dash of salt
  • 3/4 cup water
  • 4 teaspoons corn starch
  • 1 Tablespoon butter (optional, but recommended)
  • Sugar substitute to taste - about 3/4 cup - liquid form of Splenda preferred*
  • *for example, you could use 3/4 cup Da Vinci's Simple Syrup instead of water

Preparation:

1) Mix the water, one cup of berries, salt, and sweetener in a saucepan (it should be big enough to eventually hold all the berries). Bring the mixture to a boil and cook for 2 to 3 minutes. Berries should be softening and the liquid berry-colored.

2) Whisk cornstarch into mixture. Make sure it is fully dissolved. Cook until mixture darkens and clarifies (in other words, most of the lightness from the cornstarch goes away).

3) Add butter, and stir until melted. Add the rest of the berries, and stir until coated with the glaze.

4) Pour into baked shell and chill.

Makes 8 servings. Serving suggestion: top with whipped cream flavored with a bit of vanilla and sweetener. How to Make Whipped Cream

Nutritional Information: Each serving has 5.5 grams effective carbohydrate plus 6 grams fiber, 5 grams protein, and 189 calories.
User Reviews

Reviews for this section have been closed.

 5 out of 5
berry pie, Guest becca

Loved this recipe so much!!! I am on a no sugar low carb diet so I was really craving something good! I made some changes on the second pie and it was flawless, I used rasberries which tend to be a little sweeter therefore I used 1/4 the sweetner and no sweetner in the crust, truly amazing!!! I made this for Thanksgiving and out of all the desserts mine was the first to go!!!

4 out of 5 people found this helpful.

See all 6 reviews

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