The best Blueberry Pie with a fruity, juicy filling and a flaky, crispy vegan pie crust. This recipe is so easy to make, and it’s incredibly delicious! It’s the perfect dessert for any occasion.
Actually, we’re not in blueberry season right now, but that’s not a problem, because you can swap to frozen blueberries, if fresh ones are not available. I just felt like I needed a delicious, warm blueberry pie, so I simply modified my cherry pie recipe and filled it with blueberries instead. Anyways, this best Blueberry Pie turned out so delicious, that there is no way I can deprive you of this easy recipe!
The BEST Blueberry Pie recipe!
A crunchy, flaky, cookie-like pie crust on the outside meets a warm and fruity blueberry filling on the inside. How does that sound to you? I can tell you this best blueberry pie makes blueberry dreams come true, even in the cold season. Unfortunately, there isn‘t a very versatile selection of fresh fruits and berries in winter. That’s why I’ve been baking a lot with apples lately. I love apple pie, no question, but there has to be a little bit of variety. I really love blueberries anyway, and especially when they’re warm. Somehow, the filling reminds me of freshly cooked homemade blueberry compote. Add a scoop of vanilla ice cream or whipped coconut cream on top of your piece of blueberry pie, and you’ll feel like you’re in blueberry heaven because it tastes so heavenly! I could really drool over, over and over again!
Homemade vegan pie crust is quick and easy to make!
I personally, prefer to make the pie crust myself, because I like knowing which ingredients the pastry contains, that’s the beauty of making it yourself. The best is, that it’s also made super fast because the dough comes together in less than 5 minutes. You only need flour, (vegan) butter, a little water, a bit of sugar and a pinch of salt. That’s it! Depending on whether I want the dough more buttery or more dry, I often vary the amount of ingredients in my basic recipe. This time I have decided to make it more soft and I‘m very satisfied with the result. Of course, you can also use store-bought pie crust to make this vegan blueberry pie, if you prefer.
A juicy Blueberry filling
The filling for this vegan blueberry pie is super quick and easy to make. Best of all, you can also make it out of season by using frozen blueberries (I used these Canadian Wild Blueberries). You don’t even need to thaw them, you just simply put the frozen blueberries into a large bowl, and combine with starch, sugar, and a little lemon. Done!
How to make a Blueberry Pie
I think a pie is the easiest cake ever. At least no other cake comes to mind that is made faster. Start with dividing the prepared pie crust pastry into two halves, then roll out each half. Put one rolled out dough into the pie dish as bottom and use the other half of the dough to cover the pie. Cut this into strips using a pizza cutter or knife, then lay the strips on top of the blueberry filling to create a lattice design. Optionally, you can also cover the pie with the rolled dough as a whole. But please make sure to cut two slits in the middle of the top crust, so the steam can escape.
I hope you’ll love this best blueberry pie! It is:
- Vegan
- Healthy
- Juicy
- Fruity
- Flaky & Crisp
- Delicious
- Easy to make
- A heavenly blueberry dream!
The perfect dessert
This best Blueberry Pie is delicious in any season. No matter if in spring, summer, autumn or winter! It’s the perfect soulfood when these healthy and juicy berries meet the crisp and flaky pie crust, which by the way tastes like a soft cookie. Incidentally, this simple recipe is also great for making tartlets (small tarts) or hand pies with a blueberry filling. If you’re going to make this, please pay attention to the baking time, because smaller cakes are done faster. I think this recipe could be even a great idea for Christmas? Let me know if you tried the recipe. Have fun and enjoy it!
Best Blueberry Pie (vegan, easy recipe)
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
Pie Crust:
- 2 1/3 cups flour * (gluten-free, if needed) (300 g)
- 2 tbsp powdered sugar *
- 3/4 tsp salt
- 7/8 cup cold vegan butter (200g) cubed
- 3 tbsp cold water
Blueberry Filling:
- 5 cups blueberries (800 g) fresh or frozen
- 1/2 cup sugar * (100 g)
- 1/4 cup cornstarch (30 g)
- 1/2 tsp lemon zest finely grated
- 2 tbsp lemon juice
For brushing:
- a little plantbased milk / cream
- 1-2 tbsp brown sugar *
Instructions
Pie Crust:
- Mix the flour, sugar and salt in a large bowl. Add the cubed vegan butter and work it into the flour with your hands. Gradually, add the cold water and knead just until a dough forms. (Optionally, you can put all the ingredients into a food processor and pulse until the dough crumbs together.)
- Then divide the dough into two parts and shape each half into a disc. Then wrap in cling film and refrigerate for at least 1/2 hour.
Blueberry Filling:
- Preheat the oven to 355°F (180°C).
- Put the blueberries into a bowl and mix with the sugar, cornstarch, lemon zest and lemon juice. Set aside.
- Roll out one half of the dough on a lightly floured work surface. Lay into a greased 8-inch (20/22 cm) pie dish and gently press the dough against the buttom and sides. Pierce the buttom crust several times with a fork and then fill in the blueberry mixture.
- Roll out the other half of the dough, cut into strips and place on top of the filling to create a grid pattern (or optionally cover the filling with the rolled out dough as a whole *). Then cut off the overhanging dough and gently press the edges slightly to seal the sides.
- Optional: you can use the remaining dough to cut out cookies to make decorations for the pie. Form the rest of the dough into a ball again, reroll and cut out the desired designs using a cookie cutter. Then place on top of the pie and press a little, so they hold.
- Brush the top of the pie with a little plantbased milk / cream and sprinkle with a little brown sugar.
- Bake the cake for about 50-60 minutes until golden brown. If necessary, cover only the sides or the entire pie with aluminum foil, if the pie gets too dark during baking.
- Let cool the Blueberry Pie afterwards.
- Serve with a scoop of vegan ice cream, or whipped coconut cream, if you like!
- Enjoy!
Notes
- To make this cake GLUTEN FREE, you can use a gluten-free flour blend.
- To make this cake without refined sugar, you can use erythritol. Of course, you can also use coconut sugar or regular white sugar, if you prefer.
- If you want to cover the cake with the entire rolled out dough (without cutting into strips to create a lattice design), then cut two slits in the middle of the top or pierce it with a fork a few times to let the steam escape.
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN YOUR FAVORITE PICTURE, IF YOU LIKE!
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.
Instead of just blueberries I used a mixture of various berries. I’ve made it before with just blueberries and that was amazing as well. In general, the crust is to die for and the filling provides a perfect balance! Would 100% recommend this recipe to any vegans or non vegans 🙂
Thank you so much, I really appreciate your feedback. 🙂
Indeed, the most easy and delicious recipe of blueberry pie. Will be making it for my sweet family soon. thanks for sharing it!
Thank you, I really appreciate that! <3 Hope your family will enjoy it. 🙂
Absolutely delicious! My whole Omni family adores this!!
That’s awesome! I’m so glad to hear that. <3
Really nice pie crust, but not enough corn starch, the inside of the pie was really runny and leaked through the crust.
Hi Bethany!
Thanks for your feedback. Something must have gone wrong when it was runny. I’m sorry to hear that it didn’t work for you.
Total fail. Pie dough would not roll out without breaking into small pieces. Maybe because it’s a hot humid July but I had to abandon the recipe and make a cobbler. I would advise not to attempt this in the summer which is a shame because that’s when fresh blueberries are their best.
Especially in the warm summer time, I would not expect the dough to be dry, because the fat melts more quickly. Perhaps a little more water would have led to success. Depending on the flour used, different amounts of liquid may be necessary.
Hi Bianca, I had to add more than 3 tablespoons of water to make the dough. Can you please clarify if its 3 tablespoons for 2 1/3 cups of flour, or for every cup of flour? I added about 7 tablespoons of water to form the dough. Even so, i had difficulty rolling the dough. Please clarify. The end result was fabulous though. Thank you.
Hello!
The 3 tablespoons are correct. What kind of flour did you use? It depends on the flour because different flours absorb different amounts of liquid. You also need to be patient because the ingredients need some time to combine while kneading the dough. I’m glad your pie came out nice! 🙂
Hi Bianca, I had to add more than 3 tablespoons of water to make the dough. Can you please clarify if its 3 tablespoons for 2 1/3 cups of flour, or for very cup of flour? I added about 7 tablespoons of water to form the dough. Even so, i had difficulty rolling the dough. Please clarify. The end result was fabulous though. Thank you.
Hello!
The given tablespoons are correct. The needed amount of liquid depends on the used flour because different flours aborb different amounts of liquid. When making crut it often seems to be difficult to combine the ingredients and make a dough first but as the vegan butter becomes warmer, the ingredients will combine more easily.
Can I use coconut oil instead of vegan butter? Or margarine works good as well?
You can use coconut oil instead! 🙂
Bianca – my son baked this pie over this weekend and it was delicious! We used whole wheat pastry flour and also discovered I need to get a better rolling pin but overall complete success! I am doing veganuary and we are already vegetarian so this is a perfect option. Thanks for sharing..
Sage
Yay, that’s amazing!
So glad it turned out great!
Thank you! 🙂
What a beautiful recipe this is! As members of my household stick to a vegan diet, I am always searching for new vegan recipes and I can finally call the search off! This blueberry pie was sweet, moist, and the crust was perfect! I will be making this recipe for years to come. The best part is, there are no weird ingredients. I had everything on hand. Truly delicious! Thank you for the best vegan pie recipe Bianca!
Thank you so much for your amazing feedback! So glad you love this blueberry pie! 🙂
Much love, Bianca <3
Crust is a bit salty. Maybe it should say “unsalted vegan butter”
But it’s just less than 1 teaspoon of salt.
I actually had this doubt: salted or unsalted vegan butter?
For all my recipes I only use unsalted vegan butter. 🙂
I am glad I found your recipe. I really want to try it myself. However I am not keen on using corn starch and to be honest, I am not sure I can even find it where I am in Mexico. What do you think it would be a good substitute? Thanks a lot 🙂
I don’t have any ideas but maybe you could try tapioca starch?
Hi! corn starch in Mexico is Maizena for atole.
Regards!
Thanks for letting me know! 😉
love it! made it twice! although the couch is a bit sticky and hard to get on top of the pie
Hope it’ll be easier for your when you try it next time!
Amazing! Thank you!
So glad you enjoyed it!
I have never made a pie before, and I found this recipe so easy to follow! It was sooo tasty as well. I actually added strawberries to mine as I didn’t have enough blueberries and it worked just as well. Thank you! <3
So glad you love this recipe! Thank you so much for your amazing feedback and photo on Instagram! ❤️
I want to use your recipe for the filling and use a already made gf frozen crust. I have never made blueberry pie, do you think it will turn out ok without a top crust layer? Or will it burn or bubble out of the crust?
Beautiful pics but ya the way! Looks delish! I just want to use up the crust I purchased a while ago and get it out of my freezer 😂 Will make your crust next time!! 😉
Hi Jacky, blueberry pie should be covered or it will bubble around your oven! 😀
You can make one of my tart recipes to use up your pie crust! 😉
I made this pie last week and wow, so easy and tasty, sweet enough, no fancy ingredients!!! I used cherries too because that’s what I had in my freezer. I will definitely make it again 🙂
Thank you so much for your amazing feedback! So glad you love this pie! 🙂
OMG this was incredible! I swapped the lemon of lime and oh man oh man the flavors are melded together so beautifully! I was skeptical about how little sugar there was because I thought it would turn out sour but it was absolutely perfect!! Thank you so much for sharing!! This was my first ever blueberry pie, but certainly will not be my last!
Hi Anika, so glad you love this blueberry pie! Thank you so much for your wonderful feedback! Lots of love, Bianca <3
delicious!!!!!!!!!!!
but… Can I replace vegan butter with coconut oil? 🙂
Yes, sure! Hope you’ll enjoy it! Merry Christmas 🙂
Hi! This pie looks amazing, but I’ve never made a pie before. I don’t have a pie dish, and was hoping you might have a recommendation? I’m guessing the typical one-use aluminum foil pans aren’t that good? Also, when you say to let it cool, what is the minimum amount of time you recommend?
Hi Killian, you could also use a springform pan or casserole dish if you have any! The filling firms up as it cools so it’ll be more sliceable when it’s completely cooled, however, I personally love when the pie is still warm and moist 🙂
Hi!
Would this pie hold up well if I have to make it the day before? Or a way to make the day of quicker/easier? Thanks!
Hi Taylor, you can make the pie crust ahead of time, then wrap tightly in foil and store in the fridge until ready to use. But you can also place the dough right in the pan ahead and store the pan (with the dough inside) in the fridge. Just make sure to cover it with foil. The next day, just add the filling and bake! 🙂 I find, the pie tastes best the day of baking because it’s so good when it’s still a little warm. However, you can also store the baked pie in the fridge and enjoy the next day. Let me know how it turned out for you! 🙂
I just got a random urge to make blueberry pie! lol! I’m so glad I found this!! I can’t wait to try it!
Yay, that’s amazing! 😀 Let me know how it turned out for you! 🙂
Can you use frozen blueberries? Thanks!
Yes! Just make sure to thaw and drain them 🙂
Easy to follow recipe and delicious blueberry pie.The only thing I changed was skipping the plant based milk and sugar for the topping.
So glad that you liked it 🙂 Thank you! <3
Excellent recipe, easy to follow instructions, will definitely become a summer favorite!
So happy about that 🙂 Thank you <3
Can I use a combination of Raspberries, Blackberries and Blueberries for the filling?
Yes, sure! The combo sounds amazing 🙂
No. It’s against Pie Law, section 3 article 5. Everyone knows this.
This blueberry pie looks absolutely incredible! Love that it contains so many healthy blueberries.
Much love, Ela ❤️
Hi Ela,
So glad that you like it.
Thank you for your lovely comment ?
Lots of love,
Bianca ❤️
Bianca, this pie looks absolutely delightful! Perfect for the holidays!
Dee xx
Thank you so much, Dee!
So glad that you like it ?
Lots of love,
Bianca ❤️
If anyone asks me, I would say this is the most gorgeous blueberry pie I’ve ever seen ❤ Brilliant photos!
– Natalie
Aww thank you so much for your lovely comment, my dear Natalie! ?
Lots of love to you!❤️