Description
This Homemade Vegan Blueberry Pie features a flaky vegan crust filled with a luscious, juicy blueberry filling made from fresh or frozen berries. Sweetened naturally with sugar and enhanced with a touch of cinnamon and lemon juice, this pie is perfect for any occasion. The vegan crust is either classic or gluten-free, making it adaptable to your dietary needs. With a crisp, golden lattice or solid top crust sprinkled with turbinado sugar, it's a delightful treat that bakes to bubbling perfection.
Ingredients
Pie Crust
- 2 vegan pie crusts (or vegan gluten-free pie crusts), chilled
Blueberry Filling
- 6 cups (900g) fresh blueberries (or frozen blueberries, see note)
- 2 tablespoons lemon juice
- ⅔ cup (133g) sugar
- 5 tablespoons (40g) cornstarch (increase by 1-2 tablespoons if using frozen berries)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Finishing
- 1 tablespoon vegan heavy cream or dairy-free milk
- 2 teaspoons (8g) turbinado sugar or any coarse sugar
Instructions
- Prepare Pie Crust: Make a double batch of the vegan pie crust or vegan gluten-free pie crust according to your recipe and chill them for at least 2 hours to make rolling easier and the crust flakier.
- Prepare Filling: Preheat the oven to 425°F (218°C). Rinse the blueberries and place them in a large bowl. Add the lemon juice and gently mix to coat the berries evenly. Add sugar, cornstarch, cinnamon, and salt, mixing gently to combine without crushing the berries.
- Roll Bottom Crust: Remove one disc of chilled dough from the fridge. Lightly flour your rolling surface and rolling pin, then roll the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the corners and mending any cracks.
- Assemble Filling: Pour the blueberry mixture evenly into the prepared pie crust, ensuring no gaps in the filling.
- Roll Top Crust: Remove the second chilled dough disc. Dust your rolling surface, place the dough on it, and roll into another 12-inch circle. For a solid top, place it over the filling, trim excess dough leaving about an inch, then tuck and crimp the edges. Cut venting slits in the top crust to allow steam to escape. For a lattice crust, trim the sides to straighten, cut the dough into strips, and weave 5 vertical strips with 5 horizontal strips over and under to create the lattice pattern. Crimp the edges.
- Finish Crust: Brush the surface of the top crust with vegan heavy cream or dairy-free milk. Sprinkle the turbinado sugar evenly over the brushed crust for a golden, crunchy finish.
- Bake Pie: Place the pie on a parchment-lined baking sheet to catch any drips. Bake at 425°F (218°C) for 20 minutes, then reduce the heat to 350°F (177°C) and bake for an additional 45–55 minutes until the filling bubbles and the crust is deeply golden. If the crust edges brown too quickly, cover them loosely with foil or use a pie shield.
- Cool and Serve: Remove the pie from the oven and transfer to a cooling rack. Confirm the filling is bubbly and its internal temperature is at least 203°F (95°C). Allow the pie to cool completely for at least 4 hours before slicing to let the filling set.
Notes
- If using frozen blueberries, do not thaw before mixing. Increase cornstarch by 1–2 tablespoons to compensate for the extra moisture.
- Chilling the pie crust dough for at least 2 hours makes it easier to roll and improves texture.
- Use a thermometer to check that the filling reaches at least 203°F (95°C) for proper thickening.
- Cover pie edges with foil or a pie shield during baking if they start browning too fast.
- Allow pie to cool fully before slicing to avoid runny filling.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
