This blueberry pie is a simple and delicious vegan pie made with a flaky pastry and loaded with juicy blueberries! Serve it with a vanilla ice cream for a show stopping dessert!
It’s no secret that I love a good blueberry recipe, but I must say this blueberry pie is my favorite. It’s essentially a pile of fresh or frozen blueberries made into a simple pie filling, filled inside a buttery crust, and topped with a simple lattice. This pie also happens to be completely vegan and gluten free, but you’d never tell!
How do you make a blueberry pie?
Making this pie is deceptively easy, and the hard part is waiting for the pie to cool! You can use a store bought pie crust if you’d like, but my homemade version is just as simple!
- All purpose flour– Also known as plain flour. I also tested this with gluten free flour, and it worked great!
- Salt– Brings out the subtle sweetness of the dough.
- Sugar– White sugar or even powdered sugar.
- Vegan butter– Your butter will need to be chilled, and cut in small chunks or pieces.
- Iced water– Iced water is a must, to help form a sturdy and flaky dough.
- Blueberries– Fresh or frozen blueberries can be used. If you use frozen blueberries, be sure to thaw them to room temperature.
- Sugar– Any sugar can be used- white, uncut, or even coconut sugar.
- Cornstarch– Thickens the blueberry filling, and ensures the filling doesn’t seep out of the pie.
- Lemon juice– Keeps the blueberries juicy and whole, instead of drying out.
- Prepare the pie crust– Start by preparing the pie crust, so it has time to chill. Be sure to follow the recipe card carefully, so you’ll be left with a flaky and buttery crust. Place one into an 8-inch pie pan and the second will be used to create a lattice on top of the pie.
- Prepare the blueberry pie filling– Once the crust has been made, prepare your filling by mixing together your sugar and cornstarch in a large mixing bowl. Add your blueberries and cover with the lemon juice. Mix well well until fully incorporated.
- Put the pie together– Transfer the pie filling into the prepared pie crust. Be sure to avoid letting the blueberry juice touch the sides. Using the second piece of pie dough, place strips on top, crossing on either side. If desired, brush the pastry with almond milk or melted vegan butter.
- Bake and serve! Bake the blueberry pie for 50-60 minutes, or until the pie crust has gone golden brown.
Tips for the best blueberry pie
- If you are making a homemade pie crust, allow an hour extra time, to let the dough chill. This will help the baked pie remain extra buttery and flaky.
- You can prepare the pie in advance to bake at a later date. Once you’ve prepared the crust and pie filling, cover completely with tin foil and place in the freezer. Before baking, let the frozen pie thaw at room temperature for at least 2 hours.
- For another vegan berry pie, swap out the blueberries for strawberries, blackberries, or even cherries!
- If you’d like a healthier blueberry pie, swap out the sugar for a sugar free substitute, like monk fruit sweetener or erythritol.
- Be sure to use gluten free flour, for a gluten free blueberry pie.
Storing and Freezing Tips
- To store: Leftovers should be stored in the refrigerator, covered, for up to 1 week.
- To freeze: This pie is freezer friendly, so store leftover slices in the freezer, in a shallow container. It will freeze well for 6 months.
- To reheat: Blueberry pie is best enjoyed warm, so reheat in a preheated oven (180C/350F) for 8-10 minutes.
More Delicious Vegan desserts to try
Blueberry Pie (Vegan + GF)
For the pie crust
- 2 1/2 cups all purpose flour gluten free, if needed
- 1 tablespoon powdered sugar
- 1 teaspoon salt
- 1 cup vegan butter chopped and cubed * See notes
- 1/2 cup iced water ** See notes
For the blueberry pie filling
- 3/4 cup sugar *** See notes
- 1/4 cup cornstarch
- 6 cups blueberries fresh or frozen
- 2 tablespoon lemon juice
Making the pie crust
- In a high speed blender or food processor, add your flour, powdered sugar, salt, and chopped butter. Blend well, until the butter has been broken up into tiny pieces.
- Slowly add the iced water in, 3 tablespoons at a time. Mix after each time. Once large clumps appear, stop adding water.
- Lightly flour a flat surface. Transfer the dough onto it. Gently press and knead the dough, until the butter is no longer clumpy and the dough is smooth. Form into a ball and divide it into two pieces. Gently flatten it out until an inch in thickness. Wrap the dough and refrigerate it for an hour.
- When ready to make the pie, roll out the dough and evenly, and place one of the balls of dough into the 8-inch pie pan. With the second piece of flattened dough, cut thin lines, and set aside.
Making the blueberry pie filling
- In a large mixing bowl, mix the sugar with cornstarch until combined. Add the blueberries and pour the lemon juice on top. Mix well, until fully incorporated.
Assembling and baking the pie
- Preheat the oven to 180C/350F.
- Pour the blueberry pie filling into the pie crust, ensuring none of the juice touches the sides. With the strips of dough, place in a criss-cross shape over the top of the entire pie. If desired, brush the tops of it with melted butter, or milk.
- Bake the pie for 50-60 minutes, until golden on top. Remove from the oven and let sit for 10 minutes, before slicing and serving.