Vegan Blueberry Pie
Make the best vegan blueberry pie with a flaky crust and juicy filling. This easy, dairy-free recipe is perfect for any occasion!
Ingredients
For the Vegan Pie Crust:
- 2 ½ cups all-purpose flour or gluten-free blend
- ½ teaspoon salt
- 1 cup vegan butter or solid coconut oil
- 6-8 tablespoons ice water
- 1 tablespoon maple syrup optional, for a touch of sweetness
For the Blueberry Filling:
- 4 cups fresh or frozen blueberries
- ½ cup maple syrup or coconut sugar
- 2 tablespoons cornstarch or arrowroot powder
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon optional, for extra warmth
For Brushing the Crust:
- 2 tablespoons almond milk
Instructions
Prepare the Pie Crust:
- In a spacious bowl, whisk the flour and salt together.
- Cut in the vegan butter (or coconut oil) using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Slowly incorporate ice water, adding one tablespoon at a time, until the dough begins to form.
- Split the dough into two disks, wrap them in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Make the Blueberry Filling:
- In a saucepan, combine blueberries, maple syrup, cornstarch, lemon zest, lemon juice, vanilla, and cinnamon.
- Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries break down (about 5-7 minutes).
- Remove from heat and let the filling cool completely before assembling the pie.
Assemble the Pie:
- Preheat your oven to 375°F (190°C).
- Roll out one dough disk on a floured surface and transfer it to a 9-inch pie dish.
- Pour in the cooled blueberry filling and spread evenly.
- Roll out the second dough disk and place it whole over the pie or cut strips to create a lattice crust.
- Seal the edges and brush the top crust with almond milk for a golden finish.
Bake the Pie:
- Place the pie on the center rack and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for at least 2 hours before cutting into it.
Notes
- Crust Variations: Swap all-purpose flour for a gluten-free blend if needed.
- Sweetness Adjustment: If you prefer a sweeter pie, add 1-2 extra tablespoons of maple syrup.
- Make-Ahead Tip: You can make the pie crust a day in advance and store it in the fridge.
- Storage: Leftover pie can be stored at room temperature for 2 days or in the fridge for up to 5 days.