This vegan blueberry pie is fresh and sweet with a hint of tart. A healthier spin on your traditional pie, with less sugar, no oil or butter, and a whole wheat crust! It’s simple to prepare, and incredibly delicious.
Juicy blueberries bursting in every bite makes this dessert and incredible one!
It’s simple to prepare, with just a handful of ingredients and a dessert the entire family will love.
- Healthier than most pies out there using a fraction of the sugar, no oil and no butter in the crust or the filling.
- Lightly sweetened, but not overly sweet, thanks to naturally sweet blueberries and a touch of added sugar.
- Simple to prepare! Don’t be intimidated if it’s your first-go on making pie from scratch. It really couldn’t be easier!
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Prepare your pie crust of choice and blind bake according to its directions. Then gather your filling ingredients.
In a large bowl, combine the blueberries, sugar, lemon juice, corn starch and cinnamon and mix well. (photos 1-2)
Then transfer the blueberries to your prepared crust. (photo 3)
For the top crust, you may use the entire crust, place over top and crimp the edges. And don’t forget to make vent holes!
Alternatively, you may opt for a basket weave pattern, OR use star shaped cut outs (or any shape of choice) as your top crust. (photo 4)
Either way, brush the top crust with plant milk, and then you may optionally sprinkle with sugar. (photos 5-6)
Bake for 45-55 minutes, until the blueberries are bubbling and the pie crust is golden brown.
Then remove from the oven and let cool completely before slicing and serving.
Frequently Asked Questions
Yes! If you don’t have fresh on hand, or it’s the time of year when fresh blueberries are not very sweet, frozen works too. No need to thaw, just sub them cup for cup.
This vegan blueberry pie filling is already gluten free. For a gluten free crust, try my friend Lori’s pie crust instead.
I wanted to change this one up, but you can keep your top crust traditional with a lattice pattern or just place it on top, crimp the edges and don’t forget to add vent holes!
It’s ready when the blueberries are bubbling and the crust is golden. You can do a quick tooth pick test if you’re unsure. A toothpick inserted into the blueberries should pierce very easily, with little to no effort.
If your blueberry pie is runny when slicing, the corn starch or tapioca may not have had enough time to activate. It may not have cooked long enough, OR (and more likely) did not have enough time to cool and set.
If you decide to go basket weave or stars for the top and have extra crust, roll it into a ball, flatten with a rolling pin and make cookies! Bake any shaped cut out cookies at 350 degrees F for about 12 minutes.
How long does it keep?
Your cooked blueberry pie can be refrigerated for 3-4 days. Just wrap it tightly in plastic wrap, or transfer to a sealed container.
Can I freeze my vegan blueberry pie?
Yes. You may freeze leftovers in a freezer safe, air tight container for up to 2 months. Thaw overnight in the refrigerator to enjoy the next day.
- If your crust is cooking too quickly, cover it with a pie shield or aluminum foil to prevent the crust from being over done.
- Make sure to cut vent holes if using a full pie crust for the top! If making a basket weave pattern or using the star cut outs, vents are not necessary.
- Let your vegan blueberry pie cool completely before slicing! The cool down time is crucial to getting your pie nicely set. Although you CAN cut while warm, it will be runny until cooled.
More delicious vegan pies!
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- 2 vegan oil free pie crusts or pie crust of choice
- 5.5 cups blueberries
- ⅓ cup unrefined coconut sugar or granulated sugar of choice
- ¼ cup corn starch or tapioca flour
- 2 tablespoons lemon juice approx. 1 medium lemon
- 1 teaspoon cinnamon optional, but recommended
- 1-2 tablespoons unsweetened cashew milk or plant milk of choice
- 1-2 tablespoons white sugar optional for sprinkling
- Prepare your pie crust of choice and blind bake according to its directions. If you're using my oil free pie crust, bake 1 crust for 15 minutes, until the edges are golden. Then remove from the oven and set aside. For the second pie crust roll it out and set aside to place on top of your pie, once filled.
- Preheat the oven to 350 degrees F.
- In a mixing bowl, combine the blueberries, sugar, corn starch, lemon juice and cinnamon. Mix well. Then pour the mixture into your prepared pie crust.
- Now use the second pie crust to cover the filling. You may place the entire crust on top and crimp the edges, making vent holes in the middle of your crust. Alternatively, you may make a basket weave pattern or star shaped (or any shape) cut outs to cover the pie. Your choice.
- Brush some plant milk of choice on your top crust and you may optionally sprinkle with sugar.
- Bake your pie for 45-55 minutes, until the juices from the blueberries are bubbling and the crust is golden. If your pie is cooking too quickly, cover the top with a pie shield or use aluminum foil to prevent it from getting too dark.
- Remove from the oven and let cool completely before slicing and serving. The pie must cool to completely set.