Low Sodium Blueberry Pie Recipe
Are you ready for a treat? This low sodium blueberry pie recipe is exceptional! Made with low sodium pie dough (I share below our options for our favorite store-bought & homemade dough) and fresh or frozen blueberries. Each bite is sweet, tart, tangy, and SO good.
This gorgeous pie is not only flavorful, but is perfect for entertaining & super impressive! Bake this for your next holiday gathering – it’ll be a winner with absolutely everyone.
Want more low sodium dessert recipes? Try our low sodium peach cobbler, low sodium jam cookies, and our favorite low sodium brownies.
A summertime favorite we love making and enjoying blueberry pie with fresh blueberries. This pie is the perfect balance of sweet tart and has a flaky savory pie crust.
You can make your own crust using our low sodium pie crust recipe or use a pre-made pie shell that you can buy at the grocery store. Either option works great and I will share some of my favorite lower sodium pie crust in the ingredient section below. This pie is a wonderful dessert to bring to a barbecue, gathering, or summer cookout. And also works great with fresh or frozen berries.
Notes from Our Kitchen
- A wonderful low sodium dessert that is simple and impressive!
- You can make this pie crust from scratch or see our tips below for using shortcuts like store-bought pie dough.
- A crowd-pleasing dessert recipe that everyone is sure to love.
- You can easily adjust the sweetness by adding less sugar or try substituting a sugar substitute if needed.
- Bakers of any skill level can successfully make this pie by following along with our step-by-step photos below.
Ingredients You’ll Need
Be sure to visit the recipe card below to see the full ingredient amounts and directions!
The star of this pie is blueberries! You can use fresh blueberries or frozen either will work great in this recipe. We actually love using frozen berries if we’re making this in the winter because the berries are frozen when they are picked right in the summer… so you can easily make this pie all year round.
Fulfilling is made by mixing the berries with unsalted butter and flour to make a roux to thicken the sauce and white sugar, brown sugar and lemon zest.
We also used two pie crusts in this recipe. One for the base and another for the top of the pie. You can keep the top as a whole intact piece of pastry crust or if you’re feeling fancy, you can peace weave strips of the pie dough into a lattice.
Ingredient Spotlight!
If you don’t feel like making your own low sodium pie dough, you can usually find great lower sodium options in the freezer section of your grocery store!
I have found great low sodium options at a few stores including Trader Joe’s, Stop & Shop, Hannaford, and these two options at Whole Foods: their 365 Pre-Rolled Pie Crusts and Pie Shells.
Additions and Substitutions
As noted above, either homemade unsalted pie dough or a low sodium store-bought pie crust will work great.
If you don’t want to use white and brown sugar, you can try baking this pie with a sugar substitute instead. I haven’t tried it using a sugar substitute, but if you do, please let us know how it goes in the comments below.
If you want to add some extra flavor and color, you can try mixing the blueberries with raspberries or blackberries to make a berry pie.
Step-By-Step Photos & Directions
Step 1: Preheat your oven to 425 degrees Fahrenheit (220 Celcius). Press one pie crust into the bottom of a 9-inch pie pan.
Step 2: Melt the unsalted butter in a saucepan over medium heat. Stir in flour to form a paste and cook for 1 to 2 minutes. Add in the white sugar, brown sugar, water, lemon zest, and cinnamon. Bring to a boil, then reduce heat and simmer for 3 to 5 minutes. Remove from heat.
Step 3: Add blueberries to the pie crust shell (making sure they are level). Pour 3/4 of the sugar butter mixture evenly over the berries – save the remaining quarter and set aside!
Step 4: For the top crust – you can weave a lattice or just place the second crust over the top. Seal and crimp the edges, then cut a few small slits to vent the steam.
Step 5: Pour the remaining 1/4 of the butter sugar mixture over the top of the pie crust, brushing it evenly over the dough.
Step 6: Bake the pie for 15 minutes at 425 Fahrenheit, then reduce heat to 350 Fahrenheit (175 C) and bake for 35 to 45 minutes, until the filling is bubbling and crust is golden brown. Cool before slicing and serving!
Recipe FAQs
Our low sodium blueberry pie has 117 mg sodium per serving (one slice, 1/8th of the total pie), using a low sodium store-bought pie crust. If you have a slice of blueberry pie at a restaurant or from a bakery the nutritional content will vary, so please be sure to check with your server or ask about ingredients before enjoying.
Yes, once baked, you can freeze this pie whole or in pieces. Store the frozen pie in an airtight container like a freezer bag and freeze for 3 months. Reheat in the microwave, oven, or air fryer and enjoy.
Store your leftovers in an airtight container and refrigerate for up to 4 days.
Expert Tips
- Saving a quarter of the unsalted butter and brown sugar mixture and drizzling it over the top of the pie really makes it stand out!
- For a brown pie crust, you could also brush the dough with a whisked egg which will help it brown in the oven.
- The top of the pie can either be a solid sheet of pie dough (just make sure you slit a few holes in the top crust so the steam can vent) or you can weave a lattice for an extra impressive version. Either will taste great!
Serving Suggestions
This low sodium pie recipe is perfect to serve with scoop of vanilla ice cream or caramel ice cream if you’re looking for a twist.
It’s also great with whipped cream or frozen whipped topping.
If you’re making this for a holiday, you could serve this blueberry pie along with our low sodium apple pie recipe too.
More Easy Low Sodium Blueberry Recipes
- Low Sodium Berry Compote Recipe
- Low Sodium Blueberry Oatmeal Smoothie
- The best Low Sodium Blueberry Muffins
- Low Sodium Yogurt Bowl with Granola
- Low Sodium Cheesecake with Berry Topping Recipe
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Blueberry Pie
Equipment
- 9 inch pie dish
Ingredients
- 2 pints fresh blueberries or 4 cups frozen and thawed
- ½ cup unsalted butter
- 3 tablespoons all-purpose flour
- ½ cup white sugar
- ½ cup brown sugar
- Zest of 1 lemon
- 2 pie crusts I used 9-inch ones
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 Celcius). Place the blueberries in a large bowl and set aside.
- Melt the unsalted butter in a saucepan over medium heat. Stir in flour to form a paste and cook for 1 to 2 minutes. Add in the white sugar, brown sugar, water, lemon zest, and cinnamon. Bring to a boil, then reduce heat and simmer for 3 to 5 minutes. Remove from heat.
- Press one pie crust into the bottom of a 9-inch pie pan. Add blueberries to the pie (making sure they are level). Pour 3/4 of the sugar butter mixture evenly over the berries – save the remaining quarter and set aside!
- For the top crust – you can weave a lattice or just place the second crust over the top. Seal and crimp the edges, then cut a few small slits to vent the steam. Pour the remaining 1/4 of the butter sugar mixture over the top of the pie crust, brushing it evenly over the dough.
- Bake the pie for 15 minutes at 425 Fahrenheit, then reduce heat to 350 Fahrenheit (175 C) and bake for 35 to 45 minutes, until the filling is bubbling and crust is golden brown.
- Cool before slicing and serving! Serve as-is or with some vanilla bean ice cream for a real treat.
Notes
Additions and Substitutions
Either homemade unsalted pie dough or a low sodium store-bought pie crust will work great. If you don’t want to use white and brown sugar, you can try baking this pie with a sugar substitute instead. I haven’t tried it using a sugar substitute, but if you do, please let us know how it goes in the comments below. If you want to add some extra flavor and color, you can try mixing the blueberries with raspberries or blackberries to make a berry pie.Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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