Let me tell you a little story. The first time I made a blueberry pie from scratch, I was convinced it would be a disaster. The crust seemed impossible to get right, and I was sure my blueberry filling would turn into a runny mess. But the moment I pulled that golden, bubbling pie out of the oven, I knew I had found something special. And when I took that first bite? Absolute bliss.
I can’t wait to share this happiness with you! This vegan blueberry pie has everything you love about the classic dessert—buttery, flaky crust, juicy blueberries bursting with flavour and sweetness. And the best part? It’s entirely plant-based and ridiculously easy to make.
So, whether you’re baking for a special occasion or just treating yourself (because you deserve it!), this recipe will make you feel like a pro in the kitchen. Let’s dive in!
The Essential Ingredients for a Perfect Vegan Blueberry Pie
One of the things I love about this recipe is that it uses simple, wholesome ingredients. No weird substitutes, just good, honest food that comes together to create something magical.
For the Vegan Pie Crust:
- All-Purpose Flour – The foundation of a great crust. If you’re gluten-free, a baking blend works just fine.
- Vegan Butter or Coconut Oil – The secret to that buttery, flaky texture we all crave.
- Almond Milk or Ice Water – Helps bind everything together without making the dough too challenging.
- Maple Syrup or Agave – Just a touch of natural sweetness.
- Salt – Because every great pie crust needs a pinch!
For the Blueberry Filling:
- Fresh or Frozen Blueberries – I love using fresh blueberries when they’re in season, but frozen works too.
- Maple Syrup or Coconut Sugar – Adds sweetness while keeping things natural.
- Cornstarch or Arrowroot Powder – Thickens the filling so you don’t end up with blueberry soup.
- Lemon Zest & Juice – Brightens everything up and balances the sweetness.
- Cinnamon & Vanilla Extract – Adds warmth and depth to the flavour.
Step-by-Step Guide to Making the Best Vegan Blueberry Pie
Alright, let’s get baking! Trust me, if I can do it, you can too!
1. Prepare the Vegan Pie Crust
- In a bowl, mix the flour and salt.
- Cut in the vegan butter or coconut oil until it looks like coarse crumbs.
- Slowly add almond milk (or ice water) until the dough comes together.
- Shape it into a disk, wrap it up, and chill for at least 30 minutes (trust me, this step is crucial for flakiness).
2. Make the Blueberry Filling
- Toss your blueberries, maple syrup, lemon zest, and cornstarch into a saucepan.
- Cook over medium heat until it thickens and the blueberries break down.
- Let it cool before assembling the pie (otherwise, you’ll have a soupy mess).
3. Roll Out the Dough & Assemble the Pie
- Roll out the chilled dough on a floured surface (take your time; it doesn’t have to be perfect!).
- Transfer it to a pie dish, pour the cooled blueberry filling, and top with another crust or lattice.
- Seal the edges and brush with almond milk for that golden, bakery-style finish.
4. Bake to Perfection
- Preheat your oven to 375°F (190°C).
- Bake for 45-50 minutes until golden and bubbling.
- Let it cool for at least 2 hours before slicing (I know it’s hard to wait, but it’s worth it!).
Expert Tips for a Flaky, Buttery Vegan Pie Crust
I’ve had my fair share of pie crust disasters, so here are some game-changing tips:
- Keep Everything Cold: Warm ingredients = sad, greasy crust. Cold is key!
- Use a Mix of Fats: Vegan butter and coconut oil together give the best texture.
- Don’t Overwork the Dough: Less handling = more flakiness.
- Chill Before Baking: This prevents the crust from shrinking or getting too harsh.
H2: Delicious Variations and Serving Suggestions
Want to mix things up? Here are some fun ideas:
- Gluten-Free Option: Use a gluten-free baking mix and add extra moisture.
- Lower Sugar Version: Swap maple syrup for stevia or date syrup.
- Add a Streusel Topping: Crumble together oats, brown sugar, and coconut oil for extra crunch.
- Serving Ideas: Warm it up and top it with vegan whipped cream or a scoop of dairy-free vanilla ice cream (seriously, so good!).
H2: Storage, Freezing, and Reheating Tips
Storing Leftovers:
- Store in an airtight container at room temperature for up to 4 days.
- Refrigerate for up to a week.
Freezing Instructions:
- Wrap the whole pie (or slices) in plastic wrap and aluminium foil.
- Freeze for up to 3 months.
Reheating Tips:
- Oven: Bake at 325°F (163°C) for 10-15 minutes.
- Microwave: Heat slices for 20-30 seconds.
FAQ Section
How do you make vegan pie crust flaky?
Keep the ingredients cold and avoid overmixing—it makes all the difference!
Can I swap fresh blueberries for frozen ones?
Yep! Add an extra teaspoon of cornstarch to absorb the extra moisture.
How can I keep my blueberry pie from turning runny?
Cook the filling before baking, and let the pie cool completely before slicing.
Is this vegan blueberry pie gluten-free?
Not by default, but you can swap in a gluten-free flour blend.
Can I make this pie ahead of time?
Absolutely! Bake it a day in advance and just warm it up before serving.
Conclusion: Enjoy Your Homemade Vegan Blueberry Pie!
Baking a pie from scratch might seem intimidating, but you’ll never look back once you do it. This vegan blueberry pie proves that plant-based desserts can be just as delicious (if not better!) than the classics.
So, what are you waiting for? Get in the kitchen, roll your sleeves, and let the magic happen. And when you take that first bite? I promise you’ll be hooked.
If you try this recipe, I’d love to hear how it turned out! Drop a comment below or share your baking adventure on social media. Happy baking!
Vegan Blueberry Pie
Ingredients
For the Vegan Pie Crust:
- 2 ½ cups all-purpose flour or gluten-free blend
- ½ teaspoon salt
- 1 cup vegan butter or solid coconut oil
- 6-8 tablespoons ice water
- 1 tablespoon maple syrup optional, for a touch of sweetness
For the Blueberry Filling:
- 4 cups fresh or frozen blueberries
- ½ cup maple syrup or coconut sugar
- 2 tablespoons cornstarch or arrowroot powder
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon optional, for extra warmth
For Brushing the Crust:
- 2 tablespoons almond milk
Instructions
Prepare the Pie Crust:
- In a spacious bowl, whisk the flour and salt together.
- Cut in the vegan butter (or coconut oil) using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Slowly incorporate ice water, adding one tablespoon at a time, until the dough begins to form.
- Split the dough into two disks, wrap them in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Make the Blueberry Filling:
- In a saucepan, combine blueberries, maple syrup, cornstarch, lemon zest, lemon juice, vanilla, and cinnamon.
- Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries break down (about 5-7 minutes).
- Remove from heat and let the filling cool completely before assembling the pie.
Assemble the Pie:
- Preheat your oven to 375°F (190°C).
- Roll out one dough disk on a floured surface and transfer it to a 9-inch pie dish.
- Pour in the cooled blueberry filling and spread evenly.
- Roll out the second dough disk and place it whole over the pie or cut strips to create a lattice crust.
- Seal the edges and brush the top crust with almond milk for a golden finish.
Bake the Pie:
- Place the pie on the center rack and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for at least 2 hours before cutting into it.
Notes
- Crust Variations: Swap all-purpose flour for a gluten-free blend if needed.
- Sweetness Adjustment: If you prefer a sweeter pie, add 1-2 extra tablespoons of maple syrup.
- Make-Ahead Tip: You can make the pie crust a day in advance and store it in the fridge.
- Storage: Leftover pie can be stored at room temperature for 2 days or in the fridge for up to 5 days.