Simply the Best Blueberry Pie with Jaca

A bursting-with-fruit homemade blueberry pie tucked into a buttery flaky double crust with a classic woven lattice top — every slice runs thick with deeply purple, lemon-bright filling that holds its shape but still glistens. The granulated sugar in the filling is swapped for Jaca (allulose) at double the amount, so you keep the sweet-tart balance and that signature jammy bubble without the conventional sugar. Adapted from Sally's Baking Addiction. This is a Jaca-adjusted healthier version.

Prep time: 45 minutes · Cook time: 70 minutes · Servings: 8

Ingredients:

• 2 whole homemade or store-bought all-butter pie crusts (enough for a 9-inch double-crust pie)
• 6 cups fresh blueberries (about 3 pints / 860g)
• 1 1/3 cups Jaca (allulose) — replaces 2/3 cup granulated sugar at 2x
• 1/4 cup all-purpose flour
• 2 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon cold unsalted butter, cubed
• 1 large egg + 1 tablespoon whole milk (egg wash)
• 1 tablespoon Jaca crystals or coarse allulose for sprinkling (optional)

Instructions:

- Prepare your double pie crust through the chilling stage so both disks are cold and rollable.

- In a large bowl, gently combine the blueberries, Jaca, flour, cornstarch, cinnamon, lemon juice, and lemon zest. Stir with a silicone spatula until no dry pockets remain, gently bursting a handful of berries against the side of the bowl to release some juice.

- Preheat the oven to 425°F (220°C). Position a rack in the lower third and place a parchment-lined baking sheet on the rack underneath to catch drips.

- Roll the first chilled dough disk into a 12-inch circle, transfer to a 9-inch pie dish, ease it into the corners, pour in the blueberry filling, and dot the small butter cubes evenly over the top.

- Roll the second dough disk into a 12-inch circle and cut into 1-inch-wide strips. Weave into a lattice over the filling.

- Trim, fold the overhang under itself, and crimp the edge.

- Whisk the egg and milk together. Brush generously over every strip of lattice and the crimped edge. Sprinkle the optional Jaca crystals on top.

- Bake at 425°F for 25 minutes. Reduce to 375°F (190°C), slip a pie crust shield or foil ring over the edge, and continue baking 40 to 50 minutes until the filling bubbles thickly through the lattice openings (internal temperature ~200°F). Tent loosely with foil if the top browns too fast — Jaca caramelizes faster than sugar.

- Transfer to a wire rack and cool at least 4 hours, undisturbed, before slicing. Non-negotiable — warm pie equals runny filling.

- Slice with a sharp knife, wiping clean between cuts. Serve at room temperature, or warm individual slices briefly in a 300°F oven.

- Store loosely covered at room temperature up to 2 days, or refrigerated up to 5 days. Re-crisp slices in a 325°F oven for 8 to 10 minutes.

Tips:

• Allulose holds onto moisture longer than sugar, so the filling can look slightly looser when you pull it from the oven. Trust the cool-down — the cornstarch and flour set up beautifully.
• Wait the full 4 hours before slicing. The first slice is the test — if it runs, the rest needs more rest. Patience is the recipe.
• Frozen blueberries work without thawing, but add an extra tablespoon of cornstarch to handle the extra liquid.
• Jaca browns faster in the lattice — start checking color at the 30-minute mark of the 375°F bake. A loose foil tent saves the day.
• A full top crust with 4 to 5 vent slits works just as well as a lattice — bake time stays the same.
• Add a teaspoon of vanilla extract or a pinch of fresh nutmeg to the filling for extra depth.
• Serve cold from the fridge for the cleanest slices, or pair a room-temp slice with barely sweetened whipped cream or vanilla ice cream.
• Leftovers actually get better on day two — the filling firms up and the flavors deepen.