Best Ever Vegan Blueberry Pie (Gluten Free option!)
Unbelievably juicy and sweet vegan blueberry pie with the flakiest “buttery” pie crust and a no sugar added yet super sweet and gooey blueberry pie filling! This blueberry pie is the perfect summer dessert for all eaters, especially when served with a scoop of vegan vanilla ice cream!
Why you’ll absolutely love this vegan blueberry pie recipe
When blueberry season comes around, I just can’t resist making some sort of pie or pastry with them. And my favorite thing to do is make a pie that has absolutely no added sugar to the filling to really celebrate the sweetness and sugars that naturally occur in blueberries.
It’s the best fruit pie to make in my opinion, and my favorite vegan dessert when it’s summer time. Perfect for Memorial Day, Fourth of July, or any summer barbecue!
This vegan blueberry pie is plenty sweet despite having no sugar added to the filling.. With a super flaky and buttery pie crust, and the juiciest blueberry pie filling, you’ll be sure to wow any crowd, vegan or not.
In fact, I think the part that you’ll love the most about this healthy blueberry pie is the use of lime juice rather than lemon juice. Yes, lime! Trust me, it’s so refreshing. If you don’t want to take a risk, you can absolutely use lemon, but I would try the lime if you can. It’s just so good!
When you slice into this secretly healthy blueberry pie, the filling is just so gooey and perfect and refreshing. You’ll be hard pressed to determine that this easy blueberry pie is refined sugar free, no sugar added to the filling, gluten free, nut free, soy free, eggless, AND vegan!
Ingredients:
Vegan pie crust
You don’t need many ingredients either for this vegan pie crust (and it’s actually way simpler than a classic pie crust recipe). For this pie crust part of this recipe, you’ll need:
- Flour: you can use gluten free 1:1 bakingflour or all purpose flour
- Arrowroot starch: this is the same as arrowroot powder. You can also use cornstarch.
- Coconut sugar: for a bit of sweetness.
- Vegan butter: I use Flora Plant Butter to keep this vegan blueberry pie entirely nut free as well.
- Water: the colder the better. This really helps form our dough.
I have a whole video on how to make pie crust perfectly every time because if this is your first time, it’s definitely a bit trickier than say baking a cake. There are even some tips in there for making a lattice crust.
No sugar added blueberry pie filling
This blueberry pie is plenty sweet, despite being no sugar added. This is why it’s so important to use blueberries that are in season, because we want to celebrate the natural sweetness of this beautiful fruit! To make sure that your blueberries are sweet, try one from your pint after washing them to see how sweet they are.
For this blueberry pie filling, we’ll only need:
- Blueberries: You can use frozen blueberries, which work perfectly fine in the filling! That being said, the frozen blueberries might not be as sweet; you may need to add 2-3 tbsp of maple syrup to the filling in order to reach the desired sweetness.
- Arrowroot starch
- Lime juice & zest: yes, lime not lemon! Trust me on this, it’s such a wonderful addition.
- Coconut oil or vegan butter: since we’re using vegan butter in the pie crust, it might be easier to just use vegan butter. But if you like a bit of a coconut taste in your desserts, definitely try the coconut oil.
Overview: How to make a vegan blueberry pie
As always, the full written instructions are found down below in the recipe card. However, let’s go over a brief overview with photos.
We’ll start by making the pie crust first. The difference here is that we’re making a double crust and not a single. We also don’t need to blind bake the crust before making our filling!
The pie crust is so easy to make. I have a whole post on making a vegan pie crust, which I’ve included those tips and instructions in the recipe card below. I always use a food processor to make my pie crust, even a double crust, but you can make the crust by hand. It just takes a bit longer, as you have to cut the vegan butter into the dough.
Once you’ve divided the dough in half, and used half of the dough for the base pie crust, we’ll make the blueberry pie filling. This is why I consider this healthy blueberry pie so incredibly easy. You literally just toss the fresh blueberries with the remaining pie filling ingredients and pour the filling in the pie crust.
Then you’ll make the lattice crust with the remaining pie dough. I have some lattice crust tips down below, so be sure to thoroughly read that section. I’ve also included a video for making a great lattice crust.
You’ll chill the pie once more while the oven preheats. This is what I mean by blueberry pies take time, but they’re pretty straight forward. It’s just patience! You’ll make the vegan “egg” wash to brush over the pie then cover it to bake half of the time at first covered. Then reduce the heat and bake uncovered.
Now the trick for this vegan blueberry pie is allowing it to fully set before slicing into the pie. This means giving the blueberry pie 3 full hours to chill in the fridge. This will allow the blueberry juices to set more and become super thick and juicy.
Pie crust tips & tricks
If this is your first time making a pie crust, not to worry. It’s not complicated, but it does require patience and practice. You might not get an absolutely perfect pie crust on your first go, but you’ll be darn close. Here are a few of my best tips for ensuring that your vegan pie crust comes out wonderfully each time.
- Make sure that your vegan butter and water are ICE COLD. This is so crucial and helps to ensure that your pie dough doesn’t become too soft and sticky, but rather dough like and smooth.
- Do NOT stretch your dough. When people make pie crust for the first time, the transferring to the pie dish is the hardest part. If any part of the dough starts to slide down, most often people will stretch the dough back up. THIS was my biggest mistake when first learning how to make pie crust. Stretching the dough will cause your pie crust to shrink in the oven.Pie crustshould not shrink in the oven. If any blogger tells you otherwise, then they’re stretching their dough. If you find that your dough has slide down the sides of the pie dish while transferring not to worry. Carefully and gently pick the dough up from the sides of the pie dish and be cautious not to stretch the dough as you readjust it.
- Poke a few wholes at the bottom of the crust: typically you’ll do this for blind baking a crust, but for a vegan blueberry pie, it will actually help prevent the crust from becoming soggy.
- Use a pizza cutter or pastry cutter to create the lattice. The easiest way to create beautiful lattice crust strips is by using a ruler and a pizza cutter or pastry cutter. I measure out the width and length of the pie dough before beginning to cut. Sally’s Baking Addiction has a wonderful post on making a lattice crust, and she’s truly a pro.
- Make a mixed berry pie by adding in a variety of berries: You can include raspberries and blackberries as well!
- Use a vegan “egg” wash. If you notice on blueberry pie, the crust is slightly golden brown. This is from the egg wash. However, seeing as this is an easy vegan blueberry pie, we don’t use egg. We DO have a solve for this though. Mixing coconut oil or vegan butter and maple syrup will create the same effect. Just lightly brush it onto your pie crust before popping it into the oven.
Troubleshooting & FAQ’s:
My vegan blueberry pie is runny- what do I do?
If your blueberry pie is runny, it sounds like it could either not be baked long enough, or you haven’t allowed the pie to fully set. While this is an easy blueberry pie recipe, it doesn’t mean we can skirt around the timing of it. This healthy blueberry pie truly does need at least 2 1/2 hours in the fridge to fully set (but I say 3 hours in the recipe card just to play it on the safe side!).
What is the best thickener for a healthy blueberry pie?
Cornstarch or arrowroot powder are both wonderful options. If you’re corn free (whether by allergy or by preference), definitely use arrowroot starch/powder. It’s a wonderful 1:1 substitute that I always use in my vegan baking. I don’t feel that flour is a great thickener for blueberry pie, but some people have had success.
Can I make this vegan blueberry pie gluten free?
Absolutely! To easily make this blueberry pie gluten free, simply use a gluten free 1:1 baking flour. The best option in my opinion is Bob’s Red Mill in the blue bag. They’re absolutely wonderful, and I use it all the time.
How do I make pie crust cut outs to decorate the pie?
This is one of my favorite parts of making any vegan fruit pie! I absolutely love to decorate pies as much as cakes. You can purchase pie cut outs at any baking store, such as William Sonoma or Crate and Barrel. You can also use mini cookie cutters! I have a collection of many over the years. You should have some leftover dough, especially if you’re using a 9″ pie dish. Simply roll out the dough again, use your preferred cut outs, and place them onto the lattice crust. Bake them directly onto the pie!
I know you’re just going to absolutely adore this vegan blueberry pie! If you make it, please leave a comment down below, as well as a rating ⭐️⭐️⭐️⭐️⭐️. This helps others find the recipe!
As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!
Happy baking!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
Best Ever Vegan Blueberry Pie (Gluten Free option!)
- Prep Time: 120
- Cook Time: 55
- Total Time: 2 hours 55 minutes
- Yield: 10 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Unbelievably juicy and sweet vegan blueberry pie with the flakiest “buttery” pie crust and a no sugar added yet super sweet and gooey blueberry pie filling! This blueberry pie is the perfect summer dessert for all eaters, especially when served with a scoop of vegan vanilla ice cream!
Ingredients
- 2 servings vegan pie crust (gluten-free option as needed)
- 4 cups (600 grams) fresh or frozen blueberries (see note on frozen)
- 2 tbsp coconut oil or vegan butter, melted
- 1 tbsp arrowroot starch or cornstarch
- juice from 1 lime
- zest from 1 lime
Instructions
- Make the vegan pie crust: Add the flour, arrowroot powder, coconut sugar, baking soda, and sea salt to a food processor, and pulse the ingredients together. Then add in the cubed vegan butter to the food processor, and pulse the ingredients until the mixture resembles a sand texture. Place the lid back onto the food processor, and begin to blend again. Remove the top insert from the lid and carefully slowly pour in the water 1 tablespoon at a time until it forms a smooth dough ball. Allow the dough to blend until it forms a large dough ball.
- Stop the food processor and remove the dough. Divide the dough in half and place it onto two separate pieces of parchment paper. Form each dough ball into a flat disk. Wrap the dough in the and chill in the fridge for 30 minutes. While the dough is chilling, lightly grease a 9″ pie dish with olive oil and set aside.
- Form the pie crust: When the pie crust is ready to be rolled, remove one dough disk from the fridge and allow it to rest for 15 minutes. Sprinkle a piece of parchment paper with flour, as well as the dough disk and a rolling pin. Gently roll the dough to be about 1/4″ thick and 1″ wider than the pie dish edge. See this pie crust video help. Gently drape the pie dough over the pie dish and gently press the dough into the sides of the pie dish. Place the pie crust into the fridge to chill, and remove the second dough disk.
- Make the blueberry pie filling: while the second dough disk is resting on the counter and the pie dish is in the fridge chilling, make the blueberry pie filling. In a large bowl, combine the blueberries, arrowroot starch, coconut oil or vegan butter, lime juice, and zest together until completely mixed. Remove the pie dish from the fridge and gently pour the blueberry filling into the pie dish. Place the pie dish back into the fridge and prepare the second dough disk.
- Make the lattice crust: Roll the second dough out like in step 3. To make the lattice, measure 9″ in length (if using a 9″ pie dish) and 1″ in width for each strip of the lattice. Measure out 8-12 strips, depending on how many you want to go across each side. Remove the pie dish from the fridge again and begin to make your lattice. Drape half of the strips in one direction over the pie. Do not seal off the lattice yet. Now begin to weave the other strips going the opposite direction, lifting up every other strip to cover the opposite strip. Gently tuck the pie pieces under the edges of the pie crust.
- Place the pie dish into fridge again and preheat the oven to 400F.
- Once the oven is preheated, make the vegan “egg” wash by mixing together the melted coconut oil and maple syrup. Use a pastry brush to brush the mixture over the top of the pie crust. Place the pie dish onto a baking sheet and gently cover with aluminum foil.
- Place the blueberry pie into the oven to bake for 25 minutes covered. Then remove the cover and reduce the heat to 350F. Bake the blueberry pie for an additional 25-30 minutes.
- The crust should look lightly golden, and the blueberries moist. Remove the blueberry pie from the oven and allow the blueberry pie to cool for 10 minutes at room temperature and then set completely in the fridge for 3 hours. Serve a la mode and enjoy!
Notes
For gluten free: use gluten free 1:1 baking flour, such as Bob’s Red Mill in the blue bag.
Frozen blueberries: You can use frozen blueberries; however, they may not be super sweet, in which case you WILL need to add in 3-4 tbsp of maple syrup to the filling.
For lattice crust tips & tricks: please see this apple pie post.
Pie Crust tips: I find that using a pastry cutter or pizza cutter is the easiest way to make straight lines with your lattice crust.
Please read the full post above for all tips & tricks on making this blueberry pie absolutely amazing!
