Sweet, gooey blueberry filling is baked between two layers of flaky crust to make this scrumptious vegan blueberry pie! It’s surprisingly easy to make and perfect for everything from holiday dinners to summer potlucks.
I love pie, but to be honest, I’m usually not a huge fan of baking it. Pie recipes tend to be a little fussy for me! But there are exceptions, and this vegan blueberry pie is definitely one of them.
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Not only is this pie absolutely delicious, but it's also one of the easiest pies to make. The crust is the most complicated part of this one, but fortunately, I have my easy vegan pie crust recipe and my coconut oil pie crust (also easy). Or you can buy your crust at the store! The filling requires nothing more than mixing up a bunch of ingredients in a bowl. Blueberries don't have to be pitted, peeled, or precooked, and you can use them fresh or frozen. So easy!
What you end up with is a pie that's absolutely heavenly. Think flaky, buttery crust, and a filling that's rich, gooey, and bursting with juicy berry flavor, along with just a hint of lemon and cinnamon. So, whether you need a killer dessert for an upcoming cookout, or you just lost control and bought way too many good-looking blueberries at the farmer's market (guilty!), you definitely want to bake up one of these.
Ingredients You'll Need
Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Blueberries. You can use fresh or frozen berries for this recipe!
- Sugar. Stick with organic sugar to keep the recipe vegan. Conventional sugar is sometimes processed with animal bone char.
- Cornstarch. This is the thickener for the filling, so don't skip it or you'll end up with a mess.
- Lemon juice. Use freshly squeezed (not bottled) juice for the best flavor.
- Vanilla extract.
- Lemon zest.
- Cinnamon.
- Salt.
- Vegan pie crust. If you use a store-bought crust, be sure to check the ingredients for things like lard and butter. If you're a from-scratch kind of baker, use one batch of my easy vegan pie crust, or two batches of my coconut oil pie crust.
- Non-dairy milk. You can use any variety you like to drink, as long as it's unflavored and unsweetened. Read my guide to dairy-free milk if you need help choosing one.
- Coarse sugar. You can use turbinado sugar (it's vegan) or organic coarse decorating sugar. You can also skip this — it makes the crust look nice and adds texture, but is by no means required.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Step 1: Get ready. Preheat your oven to 400°F.
Step 2: Prepare the bottom crust. Roll it out and place it in your pie plate, gently pressing it in. Poke some holes in the bottom and sides to prevent bubbling.
Step 3: Make the filling. Mix your berries together with your sugar, cornstarch, lemon juice, vanilla, zest, cinnamon, and salt. Stir everything up well so the berries are evenly coated with sugar.
Step 4: Fill the crust. Place the filling inside your bottom crust. Spread it in evenly and smooth out the top.
Steps 5 & 6: Prepare the top crust. Roll it out and place it over the bottom crust. Trim if needed, then pinch the crusts together to seal. You can crimp the edges if you'd like. Brush the top with non-dairy milk, and optionally sprinkle it with turbinado or coarse sugar.
Step 7: Bake. Pop it in the oven, preferably with something on the rack below to catch drips. You'll bake it at 400°F for 20 minutes, then reduce the temperature to 350°F for another 50 minutes or so. Continue to bake the pie until the filling is bubbly and the crust is golden.
Steps 8 & 9: Cool and serve. Let the pie cool completely on a cooling rack, then slice it up and dig in. It's fantastic with a scoop of vegan vanilla ice cream on top!
Variations
- Crumb top. Skip the top crust, and instead mix up ⅓ cup of flour, ¼ cup of brown sugar, 1 teaspoon of cinnamon, ¼ teaspoon of salt, and 3 tablespoons of vegan butter or coconut oil. Sprinkle it over the filling before baking. Cover the pie with foil after about 30 minutes in the oven to prevent the topping from burning.
- Lattice top. Slice your top crust into strips and weave them together. Check out the tutorial for my vegan apple pie recipe if this technique is new to you.
- Switch some berries. Swap out up to a third of the blueberries with chopped strawberries, raspberries, or blackberries.
Frequently Asked Questions
Sure! Just use a vegan and gluten-free pie crust. Try this one.
Nope! Use them straight from the freezer. They’ll thaw quickly in the oven, and there’s no need to adjust the bake time.
Blueberry pie filling tends to run more than other varieties, simply because the berries are small and don't cling together. Check out my photos for an idea of what to expect. If your filling is excessively runny, it probably means you took the pie out of the oven too soon. Make sure you can see the filling vigorously bubbling through the slits in the crust. Also, keep in mind that the filling thickens as the pie cools, so let it cool completely.
Store any leftover pie in the original baking dish. Seal it up in a bag or plastic wrap and it will keep in the fridge for 3 to 4 days.
More Vegan Fruit Pie Recipes
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📖 Recipe
Vegan Blueberry Pie
Equipment
Ingredients
- 1 vegan double pie crust, one batch of my vegan pie crust (this recipe makes a double crust), two batches of my coconut oil pie crust, or a store-bought vegan pie crust
- 6 cups blueberries (about 28 ounces, fresh or frozen)
- ⅔ cup organic granulated sugar (Note 1)
- ¼ cup cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons unflavored non-dairy milk
- 2 tablespoons turbinado or vegan coarse sugar (optional)
Instructions
- Preheat the oven to 400°F.
- Get your bottom crust ready. Gather a 9-inch pie plate, then roll half of the dough out into a large circle, about 2 inches in diameter larger than the outside of your pie plate. Drape the dough inside your pie plate. Gently press the dough to mold it to the inside of the pie plate. Poke a few holes in the bottom and sides of the crust with a fork.
- Stir the berries, sugar, cornstarch, lemon juice, vanilla extract, zest, cinnamon, and salt together in a large mixing bowl.
- Transfer the filling to the bottom crust, distributing it evenly with a spoon.
- To make the top crust, roll the other half of your dough into a circle slightly larger than the outer edges of your pie plate. Drape your top crust over the bottom crust and trim any excess dough. Pinch the edges of the crusts together to seal, and crimp them with a fork or your fingers if desired.
- Cut a few slits into the top crust, then brush it evenly with non-dairy milk. Sprinkle with 2 tablespoons of turbinado or coarse sugar, if desired.
- Place the pie into the oven with a baking sheet or pan on the lower rack to catch any drips. Bake the pie for 20 minutes at 400°F, then turn the temperature down to 350°F and bake for another 50 minutes, until the top crust is golden and the filling is bubbly. You can cover the edges of the crust with foil or a pie shield if they begin to darken too much at any point during baking.
- Transfer the pie to a cooling rack and let it cool completely.
- Slice and serve.
Notes
- Use a bit more sugar if your berries aren't very sweet, a bit less if they're extra sweet.
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Terrible recipe. Pie was runny, crust was undone underneath and this was after 25 minutes extra in the oven.
I have been making blueberry pies since I was a kid, never had one come out so bad :(
Sorry this didn't work out for you! Did you make sure the filling was bubbly before taking it out of the oven? This part is important. If it doesn't get bubbly the cornstarch won't be activated. It sounds like the oven may not have been hot enough, particularly since you say the crust was undercooked as well. This could be caused by an issue with the oven itself or opening the door too often. If you kept the door closed most of the time I'd recommend checking the temperature with a thermometer.
I made this with my mom for Fourth of July! We both really enjoyed it. It was easy to prepare as well
This pie is AWESOME!! I love the hint of lemon (I ended up using a little more than a tablespoon of juice because that's just how much came out of that half of the lemon) and the sugary crust. Excellent!!
This looks delicious - so many blueberries!