Sweet gooey blueberry filling is baked up between two layers of flaky crust to make this scrumptious vegan blueberry pie!
I'm not usually much of a pie baker. Pie just tends to be a little bit fussy for me! But there are exceptions, and this is one of them.
Blueberry pie is one of my favorites, not only because it's so delicious, but also because it's one of the easiest pies to make. Crust is the most complicated part of this one, and you have the option of making it yourself, or buying it at the store. The filling requires nothing more than mixing up a bunch of ingredients in bowl. Blueberries don't have to be pitted, peeled, or precooked, and you can use them fresh or frozen. So easy!
Let's talk about how it's done!
Ingredients You'll Need
- Blueberries
- Organic sugar
- Cornstarch
- Lemon juice
- Lemon zest
- Cinnamon
- Salt
- Vegan pie crust
- Non-dairy milk
How to Make Blueberry Pie
Preheat your oven and get your bottom pie crust ready.
To make the filling, just mix your berries together with your sugar, cornstarch, lemon juice, zest, cinnamon, and salt. Stir everything up well so the berries are evenly coated with sugar, then transfer the filling to your bottom crust.
Roll the top crust out and drape it over the bottom crust. Trim any excess dough, then pinch the crusts together to form a seal. Cut some slits in the top and crimp the edges if you like. Brush the top crust with some non-dairy milk and sprinkle it with some sugar.
Bake the pie until the crust is browned and you can see the filling bubbling up inside. Keep an eye on your pie, and cover the edges with some foil if they start to darken too much during baking.
Serve your pie with a scoop of vegan vanilla ice cream or a dollop of dairy-free whipped topping.
Vegan Blueberry Pie Tips & FAQ
- Be sure to check the ingredients if you use a store-bought pie crust. Many brands contain lard or butter.
- Can this pie be made gluten-free? Sure! Just use a vegan and gluten-free pie crust. Try this one.
- Shelf-life & storage: Store any leftover pie in the original dish. Seal it up in a bag or plastic wrap and it will keep in the fridge for 3 to 4 days.
- What is the whipped topping in the photos? That's Reddi Whip almond milk whipped topping. If you can't find dairy-free whipped topping at your store, try making your own, like I did for this recipe.
- Prefer a crumb-top pie? Skip the top crust, and instead mix up ⅓ cup of flour, ¼ cup of brown sugar, 1 teaspoon of cinnamon, ¼ teaspoon of salt, and 3 tablespoons of vegan butter or coconut oil. Sprinkle it over the filling before baking. Cover the pie with foil after about 30 minutes to prevent the topping from burning.
- Why does the sugar need to be organic? Conventional sugar is processed with animal bones in the U.S., so it’s not considered vegan. Organic sugar is made differently using a bone-free process.
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📖 Recipe
Vegan Blueberry Pie
Ingredients
- 2 batches pie crust, one batch of my vegan pie crust (this recipe makes a double crust), two batches of my coconut oil pie crust, or a store-bought vegan pie crust
- 6 cups blueberries (fresh or frozen)
- ⅔ cup organic granulated sugar*, plus about 2 tablespoons, for topping
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons unflavored non-dairy milk
Instructions
- Preheat the oven to 400°F and get your bottom crust ready. Gather a 9-inch pie plate, then roll the dough out into a large circle, slightly larger than the outer edges of your pie plate.
- Drape the dough inside of your pie plate. Gently press the dough to mold it to the inside of the pie plate. Poke a few holes in the bottom crust with a fork.
- Stir the berries, sugar, cornstarch, lemon juice, zest, cinnamon, and salt together in a large mixing bowl.
- Transfer the filling to the bottom crust, distributing it evenly with a spoon.
- Roll your top crust into a circle slightly larger than the outer edges of your pie plate.
- Drape your top crust over the bottom crust and trim any excess dough. Pinch the edges of the crusts together to seal, and crimp them with a fork if desired.
- Cut a few slits into the top crust, then brush it evenly with non-dairy milk. Sprinkle with 2 tablespoons of sugar.
- Place the pie into the oven. I recommend placing a baking sheet under it to catch any drips.
- Bake the pie for 20 minutes at 400°F, then turn the temperature down to 350°F and bake for another 50 minutes, until the top crust is golden and the filling is bubbly. You can cover the edges of the crust with foil if they begin to darken too much at any point during baking.
- Transfer the pie to a cooling rack and let it cool completely.
- Slice and serve.
Notes
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Terrible recipe. Pie was runny, crust was undone underneath and this was after 25 minutes extra in the oven.
I have been making blueberry pies since I was a kid, never had one come out so bad :(
Sorry this didn't work out for you! Did you make sure the filling was bubbly before taking it out of the oven? This part is important. If it doesn't get bubbly the cornstarch won't be activated. It sounds like the oven may not have been hot enough, particularly since you say the crust was undercooked as well. This could be caused by an issue with the oven itself or opening the door too often. If you kept the door closed most of the time I'd recommend checking the temperature with a thermometer.
I made this with my mom for Fourth of July! We both really enjoyed it. It was easy to prepare as well
This pie is AWESOME!! I love the hint of lemon (I ended up using a little more than a tablespoon of juice because that's just how much came out of that half of the lemon) and the sugary crust. Excellent!!
This looks delicious - so many blueberries!