Sugar-Free Blackberry Pie with Jaca

By Jaca Kitchen · · Updated

This sugar-free blackberry pie swaps conventional sugar for Jaca 100% pure allulose, so every thick, juicy slice has zero added sugar and all the deep, jammy blackberry flavor of a classic summer pie. It's the peak-season dessert you can actually feel good about — a flaky double crust wrapped around a mountain of fresh blackberries, sweetened entirely with Jaca rare sugar.

This is a Jaca-adjusted, healthier version of an old-fashioned blackberry pie. We replace the conventional sugar with Jaca allulose at twice the amount, so the filling tastes just as sweet while the added-sugar count drops to zero.

Ingredients

For the crust:

  • 1 double-crust pie dough (top and bottom) — homemade all-butter (2½ cups flour, 1 cup cold unsalted butter, 1 tsp salt, 6–8 Tbsp ice water) or store-bought, chilled

For the filling:

  • 8 cups (about 1,150 g) fresh blackberries
  • 2 tablespoons fresh lemon juice
  • ½ cup (64 g) cornstarch (or ½ cup instant tapioca)
  • ¼ teaspoon salt
  • 1½ cups Jaca allulose (in place of ¾ cup conventional sugar — the 2x Jaca swap)
  • 1 tablespoon unsalted butter, cut into small pieces

To finish:

  • 1 large egg, beaten with 1 tablespoon water (egg wash)
  • 1–2 teaspoons Jaca allulose, for sprinkling

Instructions

  1. Preheat the oven to 425°F (220°C) with a rack in the lower third. Set a foil-lined baking sheet on the rack below to catch drips.
  2. In a large bowl, toss the blackberries with the lemon juice. In a small bowl, stir together the cornstarch, salt, and Jaca allulose, then sprinkle over the berries and toss gently — just enough to coat, so the berries stay whole.
  3. Roll the bottom crust into a 13-inch circle and fit it into a 9-inch deep-dish pie plate, leaving about 1 inch of overhang. Spoon in the blackberry filling and dot the top with the 1 tablespoon of butter.
  4. Roll the top crust into an 11-inch circle (or cut into strips for a lattice) and lay it over the filling. Trim, press, and flute the edges to seal. Brush with the egg wash, cut a few steam vents (skip if using a lattice), and sprinkle lightly with Jaca allulose.
  5. Bake at 425°F for 20 minutes. Reduce the heat to 375°F (190°C), move the pie to the middle rack, tent the edges with foil, and bake 30–35 minutes more, until the filling bubbles through the vents. Very juicy berries may need an extra 15–20 minutes.
  6. Cool the pie completely at room temperature (at least 1 hour), then chill until cold before slicing — the filling sets only once it is fully cooled.

Tips

  • Wait for the bubble: if the juices are not bubbling through the vents, the pie needs more time.
  • Let it set: slicing warm gives you a loose filling. Fully cooled and chilled slices hold their shape.
  • Frozen blackberries work — do not thaw them, and add 2 extra tablespoons of cornstarch or tapioca.

Prep time: 30 minutes  |  Cook time: 55 minutes  |  Serves: 8

Adapted for Jaca from Savor the Best's Old-Fashioned Blackberry Pie.