Homemade Vegan Blueberry Pie (Fresh or Frozen Berries)

A slice of blueberry pie on a small white plate.

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Homemade Vegan Blueberry Pie (Fresh or Frozen Berries)

A recipe for homemade vegan blueberry pie that’s simple, inviting, and perfect to serve on any occasion. The luscious filling is bursting with juicy berries (fresh or frozen!) that bake into a jammy, flavourful center, all wrapped in a golden, homemade crust that’s flaky and tender. This classic dessert is fully egg-free, dairy-free and has a simple gluten-free swap if you need it. Enjoy a slice just as it is, or top it with a scoop of ice cream or a dollop of whipped cream for the perfect finish.

Prep Time20

Cook Time1 5

Total Time1 25

Servings:

Author: Gwen Leron

Ingredients

For the Pie Crust (Prepare In Advance):

2 x vegan pie crust (or vegan gluten-free pie crust)

For the Filling:

6 cups (900g) fresh blueberries (see note below if using frozen blueberries)
2 tablespoons lemon juice
⅔ cup (133g) sugar
5 tablespoons (40g) cornstarch (see note below if using frozen berries)
½ teaspoon ground cinnamon
¼ teaspoon salt

For Finishing:

1 tablespoon vegan heavy cream OR dairy-free milk
2 teaspoons (8g) turbinado sugar (or any type of coarse sugar)

Instructions

Prepare Pie Crust:

Make a double batch of either my vegan pie crust OR my vegan gluten-free pie crust and chill them for at least 2 hours before making the rest of this recipe.

Prepare Filling:

Preheat oven to 425°F (218°C).
Rinse blueberries and place them in a large bowl.
Add the lemon juice to the bowl and gently mix until the blueberries are coated in the juice.
Add the sugar, cornstarch, cinnamon, and salt to the bowl and mix gently until the blueberries are coated with the dry ingredients.

Roll Pie Crust:

Remove one of the discs of chilled dough from the fridge.
Dust a rolling mat or piece of parchment paper with flour and place the chilled dough on top of the flour. Add a little more flour on top of the dough and using a rolling pin, roll out into a 12-inch circle.
Carefully transfer the dough to a 9-inch pie dish and gently press it into the corners of the dish. If there are any cracks, press the dough back together to mend them.
Pour the blueberry mixture into the bottom pie crust, making sure there are no gaps and that they are spread evenly.
Remove the second chilled dough disc from the fridge. Dust your rolling mat or dust the same piece of parchment paper with flour, and place the dough on top of the flour. Add a little more flour on top of the dough and, using a rolling pin, roll out into a 12-inch circle.
For a Non-Lattice Top Pie: Carefully transfer the dough to the top of the pie and trim any excess pie dough until you are left with about an inch of dough coming out from the pie plate. Tuck the excess dough under and crimp the edges. Cut venting slits in the top of the pie to create space for the steam to escape.
To Make a Lattice Top Pie: Using a pizza wheel, a pastry wheel, or a sharp knife, slice off a thin strip of the dough from the left and right sides so the sides are straight. Slice the remaining dough into 10 strips. Place 5 vertically on top of the pie and then arrange the other 5 in the opposite direction, one by one, over and under the strips to create the lattice design. (See the link above if you need a video tutorial for this.) Tuck the excess dough under and crimp the edges to seal the crust.
Brush the surface of the pie crust with the vegan heavy cream or dairy-free milk and then sprinkle with turbinado sugar.
Place the pie on a parchment-lined baking sheet and place it in the pre-heated oven. Bake for 20 minutes. After 20 minutes, reduce the heat to 350°F (177°C) and continue baking for another 45-55 minutes. (**If you are using frozen berries, see cooking time below**)
Loosely cover the whole pie with foil or use a pie shield or strips of foil to cover just the edges if it's browning too much.
Remove the pie from the oven and place it on a cooling rack. You'll know it's done when the filling is bubbling and the inner temperature checked with a thermometer is at least 203°F (95°C).
Allow it to cool for at least 4 hours before slicing.

Notes

Please read all of the information above, as well as the notes below, before making this recipe.
If using frozen blueberries: Don't thaw them. Use 7 tablespoons (56g) of cornstarch (or arrowroot starch) in the filling. Bake for 20 minutes at 425°F (218°C), and after 20 minutes, reduce the heat to 350°F (177°C). Continue baking for another 70-80 minutes. Because of the extended bake time, you'll definitely need to tent your pie with foil or use a pie shield when frozen berries are used.
Cover and store leftovers in the fridge for up to 5 days.
The calorie count is for 1 of 8 slices made using my easy vegan pie crust and does not include any toppings. The rough calorie count for the pie made with my vegan gluten-free crust is 501 calories per serving. Nutrition data is only to be used as a rough guide. Learn how nutrition data is determined on this website.

Nutrition