Vegan Blueberry Pie

5 from 4 votes

Sweet, gooey blueberry filling is baked between two layers of flaky crust to make this scrumptious vegan blueberry pie! It’s surprisingly easy to make and perfect for everything from holiday dinners to summer potlucks.

Prep Time15

Cook Time1 10

Total Time1 25

Course: Dessert

Cuisine: American

Servings:

Calories: 352kcal

Author: Alissa Saenz

Equipment

1 9-inch pie plate

Ingredients

1 vegan double 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 (about 28 ounces, fresh or frozen)
⅔ cup organic granulated sugar (Note 1)
¼ cup cornstarch
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon zest
½ teaspoon ground cinnamon
¼ teaspoon salt
2 tablespoons unflavored non-dairy milk
2 tablespoons turbinado or vegan coarse sugar (optional)

US Customary - Metric

Instructions

Preheat the oven to 400°F.
Get your bottom crust ready. Gather a 9-inch pie plate, then roll half of the dough out into a large circle, about 2 inches in diameter larger than the outside of your pie plate. Drape the dough inside your pie plate. Gently press the dough to mold it to the inside of the pie plate. Poke a few holes in the bottom and sides of the crust with a fork.
Stir the berries, sugar, cornstarch, lemon juice, vanilla extract, zest, cinnamon, and salt together in a large mixing bowl.
Transfer the filling to the bottom crust, distributing it evenly with a spoon.
To make the top crust, roll the other half of your dough 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 or your fingers if desired.
Cut a few slits into the top crust, then brush it evenly with non-dairy milk. Sprinkle with 2 tablespoons of turbinado or coarse sugar, if desired.
Place the pie into the oven with a baking sheet or pan on the lower rack 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 or a pie shield 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

Use a bit more sugar if your berries aren't very sweet, a bit less if they're extra sweet.

Nutrition