Comments on: Totally Legit Keto Blueberry Pie (with a lattice pie crust!) 🥧

By: Paola van der Hulst

Paola van der Hulst — Sat, 15 Jul 2023 15:34:57 +0000

In reply to Stefanie Reiter. So glad to hear Stefanie, thanks for reporting back!

By: Stefanie Reiter

Stefanie Reiter — Sat, 08 Jul 2023 19:48:28 +0000

This turned out absolutely amazing! Great recipe.

By: Petra

Petra — Tue, 15 Mar 2022 09:34:08 +0000

In reply to Anita. little bit of arrow root is not going to destroy your keto diet at all. There's only small amount used for the whole crust and you hardly eat the whole pie in one sitting. Sometimes it's enough to just use common sense in these cases.

By: Paola van der Hulst

Paola van der Hulst — Mon, 03 Jan 2022 16:07:24 +0000

In reply to Alex. But its not a batter Alex, its a crust! And this recipe I do back up 100% as its been up for 4 years already, and it's one of the highest rated recipes by y'all. So it helps if instead you tell me a few more details about why you found it so hard to work with so that I can hopefully help you diagnose the problem ;)

By: Alex

Alex — Mon, 03 Jan 2022 15:42:25 +0000

Working with this batter is a hard work and is not worth time and effort.

By: Karina

Karina — Mon, 30 Aug 2021 18:42:05 +0000

In reply to Paola van der Hulst. A, must have missed it :) I'll go look

By: Anita

Anita — Sun, 29 Aug 2021 03:23:37 +0000

This looks delicious. I would love to bake it, but I have always read that corn starch, tapioca, and arrow root are to be avoided when eating KETO. Any other subs?

By: Sara

Sara — Sat, 28 Aug 2021 05:23:03 +0000

I just wanted to mention that I use Clear Jel for thickening. There is both instant and cook-type. I have used both. I happen to have it on hand from canning. It can be ordered online. It’s essentially a modified corn starch that yields a superior result. I also prefer lime zest & juice to heighten the blueberry flavor. I hope this helps somebody.

By: Paola van der Hulst

Paola van der Hulst — Sat, 28 Aug 2021 01:33:20 +0000

In reply to Wendy.

Gracias Wendy por tu lindo mensaje! Y sip, totalmente de acuerdo contigo que el pie debe de ser desde “0” (from scratch, as they say in english!).

Espero que lo disfrutes 🙂

By: Paola van der Hulst

Paola van der Hulst — Sat, 28 Aug 2021 01:31:41 +0000

In reply to Katie. Hi Katie! yes that would work for sure, I would just make sure the skillet is completely cool before adding the crust (it might also be better to do a slab pie type of crust rather than a lattice). Same cook time, about 35-40 minutes or until the crust is nice and golden. xo! Paola