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Blueberry Pie

July 25, 2016

Since I was little, I adored Blueberry Pie. Thick slices of ooey, gooey blueberry filled graham cracker crust lined pie. From the grocery store or made by someone we knew, I always enjoyed Blueberry Pie.


Growing up, I learned to cook absolutely anything and everything from my grandmother, Nana—my mom’s mom. One thing I didn’t learn to make though {refined sugar baking and all} was Blueberry Pie.



All things “American Pie” are not the sort of thing that Cuban abuelas know how to make, or any Latin grandma for that matter. I am positive that Nana could learn quickly how to make a Blueberry Pie if they taught it on one of her favorite Argentine cooking shoes, nonetheless; it is just one of those things that may not appeal to the cuisine of Hispanics.


I grew up in America so Blueberry Pie was something that could always be on the possible menu of a party. Out of the question if it was a family party {which they most usually were} because you better believe there would be pastelitos de guayaba—guava pastries, even better Guava Cream Pie Bars—and apple pie. Weird combo, true story.



Church events with a potluck lunch or dinner must have been one of my favorite activities. Someone was bound to bring Blueberry Pie to this graciously overweight child—and they did. I would eat slice after slice and be full of guilt. Shameful is how I went home after one of those binges. Disgusting is how I felt. And a liar is what I was. I would hide the fact that I ate so much and my parents wondered why my stomach always hurt. They struggled a lot with all this, indefinitely. One thing for sure, all along they didn’t really know the truth of my overeating.



As a grown ass woman, it was about time to make a guilt-free, no sugar added, gluten-free Blueberry Pie for my wife and I to enjoy. Plus, she is obsessed with my pies. Pie making skills on fleek. I am so serious when I tell you that this pie is competing head to head with our decadent winter Blood Orange Pie and—even with the runner-up—our favorite spring Lemon Streusel Tart. They could all win a gold medal. For today though, let’s root for the all-mighty, all-American, Blueberry Pie!




Blueberry Pie


This no sugar added, gluten-free Blueberry Pie is a guilt-free treat for all to enjoy. Cut a thick slice of blueberry filled graham cracker crust lined pie.



Prep time:  15 mins

Cook time:  1 hour 45 mins

Total time:  2 hours

Serves: 6-8









  1. Follow recipe for Graham Cracker Piecrust. Bake. Remove from oven. Allow to cool.

  2. Lower temperature to 325° F.

  3. Boil blueberries, water and ½ cup honey until thick. Remove from heat.

  4. Separate egg yolks into a bowl. Add to blueberry mixture with remaining ½ cup. Mix until combined and thick.

  5. Pour pie filling into the crust.

  6. Bake for 35-50 minutes. Allow to cool.

  7. Refrigerate for an hour or until firm.

  8. Serve.

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My name is Estefanía but you might know me as chefNia* 


125 lbs gone forever, eHealed is my real life beyond the scale.







Intention, healthy food recipes, fitness advice, essential oil healing, DIY projects, crafts tutorials, life hacks, travel tips, pups, home decor and more...


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