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slice of vegan blueberry pie

Best Ever Vegan Blueberry Pie (Gluten Free option!)

  • Author: thebananadiaries
  • Prep Time: 120
  • Cook Time: 55
  • Total Time: 2 hours 55 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This is the ultimate vegan blueberry pie recipe! With a super flaky and buttery crust, no sugar added yet super sweet and gooey blueberry pie filling, this healthy blueberry pie is the perfect summer dessert!


Scale

Ingredients

Vegan Pie Crust:

  • 3 cups (375 grams) all purpose flour or gluten free 1:1 baking flour
  • 2 tbsp coconut sugar
  • 1 tbsp arrowroot starch (or cornstarch)
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup (226 grams) vegan butter, cubed
  • 57 tbsp chilled water
  • Vegan “egg” wash: 1 tbsp coconut oil, melted + 1 tbsp maple syrup

Vegan Blueberry Pie Filling:

  • 4 cups (600 grams) fresh blueberries
  • 2 tbsp coconut oil or vegan butter, melted
  • 1 tbsp arrowroot starch or cornstarch
  • juice from 1 lime
  • zest from 1 lime

Instructions

  1. 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.
  2. 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. 
  3. 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 helpGently 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. 
  4. 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.
  5. 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.
  6. Place the pie dish into fridge again and preheat the oven to 400F. 
  7. 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.
  8. 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. 
  9. 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.

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!

Keywords: vegan blueberry pie, healthy blueberry pie, no sugar added blueberry pie, classic blueberry pie, easy blueberry pie

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