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Vegan Blueberry Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://recipeswithmia.com/vegan-blueberry-pie-recipe/