Vegan Blueberry Pie Recipe

Introduction

This delicious vegan blueberry pie is bursting with fresh, tangy blueberries wrapped in a tender, flaky crust. Perfect for any occasion, it captures the essence of summer in every bite. Whether you’re vegan or just love fruit pies, this recipe is sure to impress.

Ingredients

• 6 cups frozen blueberries (2 pounds)
• ⅔ cup sugar
• ¼ tsp salt
• 1 teaspoon vanilla extract
• 1 large lemon (juice and zest)
• ¼ cup cornstarch
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons granulated sugar
• 1 cup vegan butter (cubed)
• ½ cup ice cold water
• Soymilk or agave nectar (optional, for basting)
• Coarse sugar (optional, for sprinkling)

Instructions

1. Step 1: In a large saucepan, combine the frozen blueberries, sugar, ¼ tsp salt, and vanilla extract. Add the lemon zest and then the lemon juice. Cook over medium heat, stirring regularly until the blueberry juices start to release.
2. Step 2: When liquid has formed, carefully pour it into a small bowl. Stir in the cornstarch until smooth with no lumps. Return this mixture to the saucepan and stir well with the blueberries. Simmer, stirring often, until the liquid thickens, about 5 minutes. Remove from heat and cool completely. Transfer to a new bowl to speed cooling if desired.
3. Step 3: Prepare the crust dough. Ensure the vegan butter is very cold—cube it and chill in the freezer for a few minutes. Also, ice down the water until very cold.
4. Step 4: In a food processor, pulse the flour, 1 teaspoon salt, and 2 teaspoons sugar together.
5. Step 5: Add the cold vegan butter and pulse until the mixture resembles coarse crumbs with pea-sized pieces.
6. Step 6: Gradually add the ice-cold water, a little at a time, pulsing until the dough just begins to come together. Avoid overworking the dough.
7. Step 7: Turn the dough onto a floured surface and knead gently a few times. Divide into two equal discs, wrap in plastic, and refrigerate for 10–20 minutes.
8. Step 8: Roll out one dough disc on a floured surface into a circle about 12 inches in diameter. Transfer to your pie dish and gently press into place. Leave about 1 inch of dough hanging over the edges. Chill in the refrigerator.
9. Step 9: Preheat the oven to 400°F. Pour the cooled blueberry filling into the prepared crust.
10. Step 10: Roll out the second dough disc and cut into 1-inch strips for a lattice top. Weave the strips over the pie, folding alternating strips back as you go. Fold the excess dough over the pie edges and pinch to crimp, or use a fork to seal if there’s little overhang. Trim excess dough.
11. Step 11: Lightly brush the crust with soymilk or agave nectar and sprinkle with coarse sugar if desired. Bake for 40–45 minutes, checking at 30 minutes. If the crust browns too quickly, cover loosely with foil.
12. Step 12: Remove the pie from the oven and cool completely on a wire rack before serving.

Tips & Variations

• Use fresh blueberries in season for an even brighter flavor.
• Chilling the dough thoroughly helps create a flakier crust.
• For a nutty twist, substitute half the all-purpose flour with almond flour.
• Replace soymilk with oat milk or any plant milk for basting.
• Add a pinch of cinnamon or nutmeg to the filling for a warm spice note.

Storage

Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual slices in a microwave or a warm oven for a few minutes. The crust may soften slightly after refrigeration, but reheating helps restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work perfectly in this recipe. Just make sure to adjust cooking time as fresh berries might release juice more quickly.

How can I make the crust extra flaky?

Keep your vegan butter and water very cold and avoid overworking the dough. Chilling the dough before rolling and baking also helps create a tender, flaky crust.

Vegan Blueberry Pie Recipe

Print Recipe

★★★★★

4.9 from 142 reviews

This Vegan Blueberry Pie features a flaky, buttery crust made with vegan butter and a luscious blueberry filling that’s perfectly thickened and bursting with fresh lemon zest and juice. It’s a delightful plant-based dessert ideal for berry lovers and those seeking a dairy-free treat, baked to golden perfection with a beautiful lattice top crust.

• Author: Mia
• Prep Time: 35 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

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Blueberry Filling

• 6 cups frozen blueberries (2 pounds)
• 2/3 cup sugar
• 1/4 tsp salt
• 1 teaspoon vanilla extract
• Zest of 1 large lemon
• Juice of 1 large lemon
• 1/4 cup cornstarch

Pie Crust

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons granulated sugar
• 1 cup vegan butter, cubed and cold
• 1/2 cup ice cold water

For Basting and Topping (Optional)

• Soymilk or agave nectar, for brushing crust
• Coarse sugar, for sprinkling on crust

Instructions

1. Prepare the Blueberry Filling: In a large saucepan, combine frozen blueberries, sugar, salt, and vanilla extract. Add the lemon zest using a zester, then squeeze in the lemon juice. Heat over medium, stirring regularly until juices start to release.
2. Thicken the Filling: Once liquid accumulates, tilt the pot carefully to pour the juices into a small bowl. Whisk in cornstarch until smooth and uniform. Return this slurry to the saucepan with the blueberries and continue to simmer, stirring frequently until thickened, about 5 minutes. Remove from heat and let cool completely, transferring to a new bowl if desired.
3. Prepare Vegan Butter and Water: Ensure the vegan butter is very cold, cubed, and optionally chilled further in the freezer. Chill water with ice for 5-10 minutes until ice-cold.
4. Mix Dry Ingredients for Crust: In a food processor, pulse the all-purpose flour, salt, and sugar to combine evenly.
5. Cut in the Vegan Butter: Add cold vegan butter to the flour mixture. Pulse several times until the texture resembles coarse crumbs with small pea-sized butter pieces.
6. Add Ice Water Gradually: Slowly add ice-cold water a little at a time, pulsing just until dough begins to hold together. Avoid overworking to keep dough flaky.
7. Knead and Chill Dough: Turn dough out on a floured surface. Gently knead just a few times until it forms a ball. Divide into two equal discs, wrap each tightly in plastic wrap, and refrigerate for 10-20 minutes to solidify fats.
8. Roll Out Bottom Crust: On a floured surface, roll one dough disc into a 12-inch circle, rotating often to prevent stretching. Transfer to a pie dish, pressing to fit and leaving about 1 inch overhang on edges. Refrigerate until ready to assemble.
9. Assemble Pie Filling: Preheat oven to 400°F. Spoon cooled blueberry filling evenly into the crust-lined pie dish.
10. Create Lattice Top: Roll out second dough disc and cut into 1-inch wide strips. Arrange strips over filling in a lattice pattern by weaving alternating strips over and under. Fold overhanging dough edges over lattice and pinch or crimp to seal. Trim excess dough with a knife or pastry wheel.
11. Baste and Sugar the Crust: Lightly brush lattice and edges with soymilk or agave nectar. Sprinkle with coarse sugar if desired for a sweet crunch.
12. Bake the Pie: Bake for 40-45 minutes, checking at 30 minutes. Cover the crust with foil if edges brown too quickly. Bake until crust is golden and filling bubbling.
13. Cool the Pie: Remove from oven and transfer to a wire rack. Let the pie cool fully before serving to allow filling to set.

Notes

• Ensure vegan butter and water are very cold to achieve a flaky crust.
• Chilling the dough helps create pockets of fat that yield a tender texture.
• The lattice top adds a classic pie look and allows steam to escape.
• Using coarse sugar on top enhances texture and sweetness but is optional.
• Cooling the pie fully prevents runny filling when slicing.

Keywords: Vegan blueberry pie, dairy-free dessert, plant-based pie, blueberry lattice pie, vegan baking