This Vegan Blueberry Pie is the most delicious comforting dessert pie for any occasion. A buttery, flaky vegan pie crust filled with sweet sticky, cooked blueberries in lemon and cinnamon. Bonus, you can also make this recipe gluten-free using my vegan, gluten-free pie crust.
It’s time for sweet pie, Christmas is around the corner, and all I want on my Christmas dessert table is a gorgeous pie, like my Vegan Pecan Pie, Vegan Strawberry Pie, or Vegan Pumpkin Pie. So I decided to make give vegan twist to the classic blueberry pie.
The classic blueberry pie is not vegan because its crust contains butter, and often the blueberry filling is also topped with dollops of butter. So let see how you can make a plant-based blueberry pie this winter.
Ingredients and Substitutions
All you need to make a pie is a pie crust. You can use one of each recipe below:
- Vegan Pie Crust – you can use this recipe with a gluten-free flour blend. The crust is mainly using vegan butter. Use my recipe below for a coconut oil version.
- Vegan Gluten-free Pie Crust – this one doesn’t lattice as well, so I usually prefer my classic vegan pie crust for lattice pies.
For the blueberry filling, this is what you need:
- Fresh or Frozen Blueberries – if your blueberries are frozen, thaw the blueberries before using them in the recipe, or they release too much water in the pie.
- Lemon Juice – or lime juice. Fresh or bottled work the same.
- Cinnamon – For flavor.
- Cornstarch or Cornflour – To improve the consistency of the filling.
- Coconut Sugar – Or any granulated sugar you love like brown sugar, white sugar, or erythritol for a sugar-free pie.
How To Make Vegan Blueberry Pie
It takes a little bit of time to make pies, and that’s why I usually make my vegan blueberry bars as a quick swap to this pie. But during the Christmas season, there’s nothing more beautiful and heart-warming than a sweet blueberry pie. So let’s bake this delicious dairy-free blueberry pie together and enjoy a treat this winter.
- First, grease a 9-inch pie pan with coconut oil. Set it aside.
- Next, make a batch of my vegan pie crust recipe. This recipe is perfect because it serves two pie dough discs: one for the bottom and one for the lattice on top.
- Roll the first disc of dough into a 12-inch circle and fit it into the pie pan. You should have about 1 inch hanging out the pan, and that’s perfect. Refrigerate while making the pie filling.
- Next, combine the blueberry filling ingredients in a mixing bowl and fold in the refrigerated pie crust.
- Refrigerate again while making the lattice pie. It’s looks challenging to lattice the top of a pie for the first time, but I got you covered with the steps by steps pictures below. You can also cover the pie with one disc of rolled dough if you don’t want to lattice the top of your pie.
- First, roll the second disc of cold pie crust. Next, use a pizza cutter to cut out 12 strips of dough, each about 1-inch thick.
- Finally, lattice the top of the pie following the picture below or read the more detailed instructions in the recipe card at the bottom of this post.
- Make the vegan wash by combining almond milk and maple syrup. It’s what gives a nice golden shine on top of your pie. I also recommend a fine sprinkle of sugar all over the top of the pie. This adds a lovely caramelized layer on top of the lattice dough stripes.
- Preheat the oven to 400°F (200°C).
- Bake the vegan blueberry pie in the center rack of the oven at 400°F (200°C) for 20 minutes, then decrease oven temperature to 350°F (180°C) and keep baking for 35 to 40 minutes or until the filling bubbles and gets sticky. The top of the pie should be golden brown and shiny. If it browns too fast, tent the pie dish with a piece of foil.
- The best way to enjoy a fruit pie, especially a blueberry pie that has such a thick and juicy filling, is to refrigerate the pie overnight.
- First, cool down the pie at room temperature for a few hours.
- Then, place the pie dish in the fridge and leave it there overnight.
Serving
This vegan blueberry pie is better served from the pie dish. Unfortunately, it means you will not easily transfer the pie onto a serving dish. If you want to unmold this pie, use a removable bottom pie pan instead of a pie dish. Serve the pie plain or with some of the delicious vegan toppings below:
- A scoop of plant-based vanilla ice cream.
- Coconut whipped cream or Vegan Whipped Cream
- Vegan vanilla frosting
- Vegan yogurt you love like coconut yogurt.
Storage
This vegan pie with blueberries stores very well in its own pie pan in the fridge. Wrap the top of the pan with plastic film wrap and keep up to 4 days. Otherwise, freeze the pie whole or in slices and thaw them in the fridge the day before.
Frequently Asked Questions
Yes, but thaw the blueberries at room temperature for 3 hours before using and skip the juice released by the blueberries.
Absolutely, use my vegan, gluten-free pie crust as a base.
If you don’t have corn starch or corn flour at home, you can use the same amount of arrowroot flour or 3 tablespoons of ground chia seeds.
More Vegan Blueberry Recipes
I love creating vegan blueberry recipes to use all my fresh blueberries when in season. Below are my favorite vegan desserts and vegan baking recipes with blueberries for you to try:
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Vegan Blueberry Pie
Ingredients
- 1 batch Vegan Pie Crust
Blueberry filling
- 5 cups Fresh Blueberries - or frozen, thaw 3 hours, juice discard
- ⅔ cup Coconut Sugar - or any granulated sugar you love
- ¼ cup Cornstarch - or corn flour
- 1 tablespoon Lemon Juice
- 1 tablespoon Lemon Zest - optional
- ½ teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
For the top
- 1 tablespoon Sugar
Vegan 'egg' wash
- 2 tablespoons Almond Milk
- 2 tablespoons Maple Syrup
Instructions
- Grease a 9-inch pie pan with vegan butter or coconut oil. Set it aside.
- Roll one disc of the vegan pie crust on a lightly floured surface. Start rolling the dough from the center to the outer edges applying gentle pressure to avoid breaking the dough.
- Lift and turn the dough for a quarter, and repeat rolling from the center to outwards until the disc is about 12 inches wide.
- Fit the rolled dough into the prepared pie pan, you should have 2 inches of dough hanging out on the sides, and that's ok. Refrigerate while you make the blueberry filling.
Blueberry Filling
- In a large mixing bowl, stir the fresh blueberries (or thaw blueberries), coconut sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and cinnamon.
- Stir to coat the blueberries with the mixture and transfer them into the prepared pie crust. Refrigerate while making the lattice.
Lattice the pie – watch pictures above for visual help
- Remove the second disc of dough from the fridge, knead on a floured surface, then roll the second disc of pie crust as you did for the bottom of the pie.
- Cut out 10 strips of about 1 inch using a pizza cutter or knife – see my pictures above for visual help. Remove the pie from the fridge and place 5 parallel strips on top of the pie, leaving equal spaces between each strip.
- Carefully fold back the second and fourth strips of dough and place another strip perpendicular to the other ones. Flip back the second, fourth over the added strip.
- Now fold back the first, third, and fifth strips and, as before, place another strip perpendicular to these. Unfold the 1st, 3rd, 5th lattices and repeat these steps until the whole top of the pie is covered.
- When you finish latticing the top of the pie, pinch the hanging dough on the side of the pan onto the border of the pan to create a thicker pie border.
- In a small bowl, make a vegan egg wash by mixing almond milk and maple syrup.
- Brush the top of the pie, including blueberries, with the vegan egg wash and sprinkle white sugar all over to caramelize the top.
- Refrigerate for 20 minutes and preheat the oven to 400°F (200°C).
Bake
- Bake the blueberry pie for 20 minutes in the center rack of the oven, then reduce the heat to 350°F (180°C) and keep baking for 30-40 minutes or until the crust is golden brown and the filling bubbles and gets sticky. Don't hesitate to foil the pie to prevent the crust from browning too fast.
- Cool at room temperature for 3 hours or overnight in the fridge for easier slicing.
Storage
- Store in the fridge for up to 3 days in an airtight cake box or freeze and thaw in the fridge the day before eating.
Hi,
I’m curious about the vegan ‘egg’ wash. Is there something special or unique about almond milk, or could one use soy milk?
Any non-dairy milk will work.
Absolutely delicious! Will make it again.