Sugar-free Strawberry Pie

August 22, 2016
Serves 6

I know, I know… it’s doesn’t look gorgeous, but it is sooo good! And… it’s very low on sugar. Strawberries are wonderful fruits that are low on the glycemic index. So, I can eat more of them. Which is good, because strawberries are and always have been my very favorite food. I had a doll that gave strawberry scented kisses growing up and my one (and only) bikini was covered in strawberries. You love me more for it, I’m sure.


  • cans of roll out pie crusts (Pillsbury is NOT vegetarian)
  • Fresh Organic Strawberries
  • 1/2 Cup
    Coconut Sugar
  • 1 Tablespoon
  • 1 Tablespoon


  1. Preheat oven to 350 degrees

  2. On an ungreased pie pan, roll out the defrosted dough (you need to let it become room temp so plan ahead)

  3. Slice the strawberries

    Put a layer of sliced strawberries on the crust (think of this as your first layer)

  4. Sprinkle 1/2 of the coconut sugar, 1/2 the flour, and 1/2 of the cinnamon on top.
    Do this again with the remaining strawberries, coconut sugar, and cinnamon.

  5. On a piece of floured wax paper, roll out the second pie crust. Cut into one inch strips using a pretty pastry cutter or a pizza cutter (like I did)

  6. Now- the fun part! Strip the inch strips (taking every other one) along vertically and then take the remaining ones and go horizontally, forming a check pattern. Do not worry about basket weaving them because the dough will melt into each other.

  7. Crumple the sides together (I’m sure you’ll do a better job than me). Sprinkle a bit of sugar on top to get that sugar cookie taste (you can use granulated sugar for that last little tiny bit if you want)

  8. Bake for 30 minutes or until the edges get brown

  9. Let cool completely (unlike my children who snuck downstairs and ate it before it cooled- they ate strawberry pie soup!)


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