Tart and sweet with a soft and tender crust, this Vegan Blueberry Pie is made using simple substitutions and no hard-to-find ingredients. Plus it is so good that your non-vegan company won't even know that it's vegan. Even though I have no proof, I am pretty sure pie is a universal sign of love. So don't let your vegan friends and family feel unloved.
This Vegan Blueberry Pie is great for any holiday, but especially delicious in the summer when blueberries are plentiful.
This was inspired by our other great vegan recipes, and pairs well with our Coconut Gin Fizz Cockail.
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Ingredients
We use simple ingredients and easy-to-find substitutes to make this pie easily vegan.
For the Filling
- Blueberries - fresh or frozen will work great!
- Granulated white sugar - be sure to use a vegan sugar
- All-Purpose Flour - or gluten free flour substitute, such as King Arthur Measure for Measure (our favorite gluten free blend, read about why here).
- Cornstarch - to thicken the sauce
- Lemon zest and juice - this gives the fruit a nice lift
For the Pie Crust
- All-Purpose Flour - we prefer Bobs Red Mill pastry flour (or a gluten free flour substitute as mentioned above)
- Salt - enhance the flavor
- Vegan Butter - cold and cubed from a tub (such as Earth Balance, or Country Crock)
- Ice Water - keeping the pie crust cold is vital
- Almond or Non-Dairy Milk - to brush the top of the crust for a shiny finish
- Raw Sugar For the Top - optional, but makes for a nice crunch
See recipe card for quantities.
Instructions
This pie is really simple to whip up. Feel free to substitute a store-bought pie crust if you want to make it go super quick too!
To Make Vegan Pie Crust, Simply...
Place the vegan butter in the freezer and allow it to get very cold. Vegan butter comes to room temperature faster than regular butter, so if at any point your crust is getting sticky and hard to work with, place it back in the refrigerator or freezer.
Once the butter is very cold, chop into cubes.
In a food processor place flour and salt and pulse twice to combine.
With the food processor running add in cubed butter and stop once it is all added. It should be the consistency of fine sand.
Transfer flour mixture to a large bowl and slowly add in ice water.
Because I live in such a dry climate (hello Rocky Mountains!) I always need extra water to bring my crust together. Start with half a cup and add more as needed.
Using a rubber spatula combine in the bowl as best you can.
At this point I prefer to pour out the crust onto the counter or large cutting board to finish combining but you can leave it in the bowl if you prefer.
Using your hands, knead the dough and form into two equal size discs.
Wrap tightly in plastic wrap and place in the refrigerator to stay cool for approximately 1 hour.
Make the Filling
In a medium saucepan add blueberries, sugar, flour, cornstarch, lemon juice, and zest. Give a quick stir.
Turn the heat on medium/low and stir. Once the berries start to heat, smash them using a potato masher or the back of a wooden spoon, to release some juices. You do not need to smash all of them, but enough to make the mixture juicy.
Turn the heat to simmer and allow to thicken slightly. About 5 minutes.
Remove from the heat and let sit until the pie crust is ready.
How to To Bake a Vegan Blueberry Pie
Preheat the oven to 425°F (220°C).
Using a well floured surface roll out 1 disc of pie dough into a circle about 1 inch larger than your pie dish.
Place into the pie dish, form and crimp the sides using your fingers or fork.
Pour in blueberry mixture and set aside while you roll out the second disc.
Remove the second pie crust disc from the refrigerator and roll out.
Pie Decoration and Bake Time
Feel free to decorate the pie top however you like it! We like a lattice top because it's simple but gives it a nice look. Feel free to use pie cutters, or keep it whole—but if you keep it whole make sure to poke some holes in the top to let the steam vent out of the crust.
Pinch the edges to seal the sides and brush the top with almond milk.
Sprinkle with raw sugar if you want to add little crunch to the top.
Place on the middle rack in the oven and bake at 425°F for 15 minutes (the initial high temperature ensures there's no soggy bottoms).
After 15 minutes reduce the temperature to 375°F and bake for 35 minutes.
When it is done the filling will be bubbling and the crust will be nicely browned. Using vegan ingredients keeps the top crust from getting very brown. See pictures for an idea of how it looks when finished.
Allow to cool at room temperature for at least 30 minutes so the inside stays together when sliced.
Serve with vegan whipped cream, ice cream, or all by its delicious self.
Variations
If you're loving this vegan pie crust, feel free to change things up with the filling or topping to make it extra special. Here's a few ideas:
- Add More Fruit - Mix up the filling with a mixture of blueberries and another berry, such as blackberries or strawberries. This vegan pie crust will work well with any of your favorite pie fillings really.
- Easy Fancy Crust - There are tons of ways to design a pie crust top, so feel free to use little cookie cutters or intricate lattice if you want to get fancy.
- Crumb Topping - instead of a pie crust topping, try a crumb topping to add a little extra sweetness and keep things easy for you. We like the crumb from this recipe. Just be sure to use vegan butter and keep it really cold.
If you have a love for blueberries, try our Healthy Blueberry Banana Muffins, Shortcut Blueberry Cream Cheese Danish or our ahhh-mazing Blueberry Muffin Cake.
Equipment
All that's needed for this recipe is a pie plate and an oven + stovetop. Although we also love a functional pie server.
How to Store Vegan Blueberry Pie
Room Temperature
To store a fruit-filled pie, it will be best when stored at room temperature for up to 48 hours. After that, the crust will begin to get soggy. Be sure to cover the pie with plastic wrap, beezwax wrap (Rachel's preferred method) or aluminum foil.
If you're traveling with a pie, consider a pie tin and a pie box, (just like a bakery!). This way your pie will arrive in beautiful condition and there's no need to remember to bring home your pie dish.
How to Freeze Blueberry Pie
Fruit pies can freeze really well! To freeze a pie, allow it to cool to room temperature. Then wrap whole pie in plastic wrap and then a layer of foil and freeze until firm.
To thaw a frozen pie, remove and allow to thaw overnight in the refrigerator. Pie can be refreshed by wrapping in just foil and baking at 350°F for about 10 minutes to re-crisp the crust.
Pie crust can also be formed ahead of time and then stacked in the freezer. Just be sure to wrap each pie crust tightly with plastic wrap. Alternately, pie dough can be formed into a round disc, wrapped tightly with plastic wrap and frozen.
Thaw pie crust dough in the refrigerator overnight. Roll out and use as desired.
Vegan Blueberry Pie
Ingredients
For the Filling
- 5 cups blueberries fresh or frozen
- ¾ cup granulated white sugar
- 3 Tablespoons all-purpose flour
- 1 Tablespoon cornstarch
- ¼ cup lemon juice + zest
For the Pie Crust
- 2 ½ cups all-purpose flour or Bobs Red Mill pastry flour
- ½ teaspoon salt
- 1 cup vegan butter cold and cubed - I used earth balance
- ½ - ⅔ cup ice water
- ¼ cup non-dairy milk to brush the top such as almond milk
- 1 Tablespoon raw sugar for the top optional
Instructions
For the Crust
- Place the vegan butter in the freezer and allow it to get very cold. Vegan butter comes to room temperature faster than regular butter, so if at any point your crust is getting sticky and hard to work with, place it back in the refrigerator or freezer.
- Once it is very cold, chop into cubes.
- In a food processor place flour and salt and pulse twice to combine.
- With the food processor running add in cubed butter and stop once it is all added. It should be the consistency of fine sand.
- Transfer flour mixture to a large bowl and slowly add in ice water.
- Because I live in such a dry climate (hello Rocky Mountains!) I always need extra water to bring my crust together. Start with half a cup and add more as needed.
- Using a rubber spatula combine in the bowl as best you can.
- At this point I prefer to pour out the crust onto the counter or large cutting board to finish combining but you can leave it in the bowl if you prefer.
- Using your hands, knead the dough and form into two equal size discs.
- Wrap tightly in plastic wrap and place in the refrigerator to stay cool. Approximately 1 hour. *
For the Filling
- Add blueberries, sugar, flour, cornstarch, lemon juice, and zest into a medium saucepan. Give a quick stir.
- Turn the heat on medium/low and stir. Once the berries start to heat, smash them using a potato masher or the back of a wooden spoon, to release some juices. You do not want all of them smashed but enough to make the mixture juicy.
- Turn the heat to simmer and allow to thicken slightly. About 5 minutes.
- Remove from the heat and let sit until the pie crust is ready.
- Preheat the oven to 425.
- Using a well floured surface roll out 1 disc of pie dough into a circle about 1 inch larger than your pie pan.
- Place into the pie dish, form and crimp the sides using your fingers or fork.
- Pour in blueberry mixture and set aside while you roll out the second disc.
- Remove the second pie crust disc from the refrigerator and roll out.
- Feel free to decorate the pie top as desired. I usually do a lattice top but you can use pie cutters, or keep it whole. But if you keep it whole make sure to poke some holes in the top to let the steam vent out of the crust.
- Pinch the edges to seal the sides and brush with almond milk.
- Sprinkle with raw sugar if desired.
- Place on the middle rack in the oven and bake at 425 for 15 minutes.
- After 15 minutes reduce the temperature to 375 and bake for 35 minutes.
- When it is done the filling will be bubbling and the crust is browned.
- Allow to cool.
- Serve with vegan whipped cream, ice cream, or all by its delicious self.
- Pie keeps at room temperature for 3 days or in the refrigerator for 1 week.
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