Rose Mary Mogan


I created this low sugar dessert from my Basic Blueberry Pie recipe, but I added a slight twist to it by including Strawberries, since they are both in season. I made it for Independence day,and I must admit it was a very big pie, baked in a 12 inch deep metal pan. Must have weighed at least 4-5 pounds when it was all done. Turned out great. My husband loved it, and I enjoyed it too. I did use reguar sugar, but used more Splenda than sugar, and the results were amazingly delicious. The neighbors appreciated me sharing with them.

★★★★★ 1 vote
10 to 12 or more
30 Min


9 inch rolled refrigerated pie crust ( or you can make your own)
6-7 c
fresh blue berries ( i used 7 cups)
2 qt
fresh ripe strawberries
1 c
regular granulated sugar
1 1/2 c
splenda granular
1 stick
butter, melted
11/2 tsp
1 tsp
1/2 tsp
1/4 tsp
kosher salt
1/3 c
all purpose flour
1/3 c
orange juice
1 Tbsp
pure vanilla extract
1 Tbsp
evaporated milk, or use 1 egg beaten with 2 tsp. water
2 tsp
raw sugar( turbinado, or plain sugar) used by food stylists


1Preheat oven to375 degrees F. Lay one pie crust into bottom of deep dish pie pan, and bake in oven about 5 miutes, then remove and set aside till needed.
2Wash and separate berries, removing stems & bad ones then place in a large bowl, then wash and hull strawberries, and cut into quarters and add to blueberries & set aside.
3In a smaller bowl combine sugar, nutmeg, cinnamon, flour, salt & allspice and stir to mix. Then sprinkle over berries, then add melted butter, toss gently to coat. Then pour mixture into pie tin.Combine vanilla with orange juice, stir and sprinkle over berry mixture in pie pan.
4Now using a pastry cutter or knife, unroll pie crust and cut into wide strips and place over top of fruit, alternate strips to make a lattice top crust, or if you prefer, you can leave pie crust whole, but be sure to add at least 5 or 6 slits so steam can escape as the pie cooks. Crimp edges then brush top of crust with evaporated milk or egg wash, and sprinkle with turbinado or regular sugar. Place on a cookie sheet to catch any potential drips, then place in preheated oven, and bake at 375 degrees F. for 55 minutes to 1 hour or until crust is golden brown.
5You can make this pie with all regular sugar if desired, I just opted to use both, to create a less sweet combination. Since we prefer it less sweet. You may also use all splenda. Brushing the top of the crust with the milk or egg wash helps to give it a more golden color. If you do not have a 12 inch deep dish pie tin you can make 2 regular size pie tins.
The turbinado sugar is commonly used by food stylist, to give food a much better eye appeal. It is usually found in the baking isle, I found mine at Wal Mart.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy