Blueberry Pie on the Fly

Blueberry Pie on the Fly

5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: S Meal



Blueberry Filling

  • 1/2 cup frozen blueberries
  • 1/4 cup water
  • 1 tsp. Lemon juice
  • 2 tbsp. Gentle Sweet
  • 1/4 tsp. Xanthan or glucci

Optional topping:

  • Whipped topping or your favorite on plan vanilla ice cream.
  • Store bought: Rebel vanilla ice cream

Homemade whipped topping*



  • Mix all ingredients in bowl.
  • Reserve 1/3 pie crust for top.
  • Press remaining 2/3rds crust into bottom of ramekin. (I did press it up on the side just a little to give it a small pocket for the filling.)
  • Microwave 30 seconds

Blueberry Filling

  • Place frozen blueberries, water, lemon juice and Gentle sweet in sauce pan over medium heat.
  • Cook until frozen blueberries are thawed and sauce is slightly bubbly.
  • Sprinkle in xanthan or glucci.
  • Heat for 1-2 minutes.
  • Remove from heat.
  • Add filling to cooked pie crust.
  • Roll out remaining 1/3rd pie crust in between parchment paper.
  • Carefully place rolled out dough on top of pie filling in ramekin.
  • Cut 3 slits in pie. One down the middle and 2 on the side. Or a design of your choice. This helps give the pie room to expand while cooking, so it doesn’t explode.
  • Microwave 45 seconds - 1 min. **
  • Enjoy warm, room temp or chilled.

Homemade whipped topping

  • Add ingredients to blender and whip until thickens.
  • Add to your favorite trim healthy desserts.



*If your blender does better with more liquid than this, double the recipe and save the whipped topping in the fridge.
**Please note, if your pie filling is piping hot, you will want to put your pie on a plate to cook for the final 45 seconds with the pie crust topping, the filling sometimes oozes. If you let the filling cool off for a few minutes it’s unlikely it will do that.
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