Kidney Friendly Dessert Recipe: Easy Blueberry Pie

If you’ve been diagnosed with chronic kidney disease (CKD), you’ve probably been told to “cut back on sugar” or “avoid phosphorus” – especially when it comes to desserts. But let’s be real: food is more than just fuel. It’s not only nourishments, it’s celebration, connection, and joy. And you shouldn’t have to give up your favorite foods just to protect your kidneys. That’s why I created this kidney friendly dessert recipe for blueberry pie, so you can enjoy something sweet and satisfying without the stress. This recipe skips the phosphate additives, keeps sodium low, and uses real, whole ingredients that support your kidney health goals. So yes, you can have dessert and feel good about it too!

Why This Blueberry Pie is Kidney Friendly

Here’s what makes this pie a win for your kidneys:

• Blueberries are packed with antioxidants, fiber and lower in potassium than many other fruits.
• Oat flour adds fiber and whole grains, a bonus for digestion and blood sugar.
• Vegan butter means less saturated fats typically.
• No added salt means this dessert is low sodium which helps to support overall kidney and heart health.
• And the best part? No phosphate additives hiding in the crust or filling.

Because we’re not just here to “cut back”, we’re here to build a way of eating that actually works for you. Check out this kidney friendly blueberry pie recipe below. Plus, check out our other recipes here.

Kidney Friendly Dessert: Blueberry Pie

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 Slices

Course: Dessert

Ingredients Method Notes

Ingredients

  

Crust

• 1 1/2 cups Oat flour
• 6 tbsp Vegan butter
• 1 tbsp Maple syrup
• 3-4 tbsp Cold water

Filling

• 2 cups Frozen blueberries
• 1 1/2 tbsp Cornstarch
• 2 tbsp Maple syrup
• 2 tsp Lemon juice
• 1/4 tsp Cinnamon

Crumb Topping

• 1/2 cup Oat flour
• 2 tbsp Rolled oats
• 2 tbsp Maple syrup
• 2 tbsp Vegan butter

Method

 

1. Preheat oven to 375°F. First, make the crust. Add the crust ingredients into a large mixing bowl and mix until crumbly dough forms. Press into a pie dish and chill.
2. In another large mixing bowl, add blueberries, cornstarch, syrup, lemon juice, and cinnamon and mix well. Pour into crust.
3. In a small mixing bowl, mix crumb topping ingredients until clumpy. Sprinkle over pie.
4. Bake for 35–40 minutes until bubbling and golden. Cool completely before slicing.

Notes

(Per 1 slice | Serves 8): 195 calories | 2 g protein | 3 g fiber | 110 mg potassium | 75 mg phosphorus | 30 mg sodium | 28 g carbohydrates | 9 g fat

Want More Kidney Friendly Recipes Like This?

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✔️ Over 200+ kidney-friendly recipes (yes, including kidney friendly desserts!) so you always have options
✔️ CKD friendly meal plans to take the stress out of what to eat
✔️ Grocery guides and restaurant guides so you can shop and dine with ease
✔️ Monthly Q&A calls/webinars to get expert answers tailored to you

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