Best Blueberry Pie Recipe (vegan, easy) (2024)

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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.

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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!

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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!

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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.

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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!

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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.

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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!

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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!

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Best Blueberry Pie (vegan, easy recipe)

Author: Bianca Zapatka

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.

4.90 von 39 Bewertungen

Print Pin Review

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Dessert, Frühstück, Kleinigkeit, Nachspeise, Snack, Snacks

Servings 8 pieces

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.

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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Best Blueberry Pie Recipe (vegan, easy) (2024)

FAQs

Should I Prebake my pie crust for blueberry pie? ›

Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie.

How do you keep blueberry pie from being runny? ›

Tapioca Flour: This is the secret ingredient that will keep your blueberry pie from being a runny mess when you cut into it. Tapicoa flour works better than flour or cornstarch because you need less, and it wont alter the color or texture of the pie filling like those will.

Why didn't my blueberry pie set? ›

Another reason why blueberry pie might be runny is that it just didn't bake long enough. The filling should be bubbling so that the cornstarch has a chance to gel with all of the juices from the berries.

What is blueberry pie filling made of? ›

Place 3 pints blueberries, sugar, water, cornstarch, and cinnamon in a saucepan; cook and stir over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes. Remove saucepan from heat; gently stir in butter and remaining 1 pint of blueberries so blueberries stay whole.

What is the best thickening agent for blueberry pie? ›

We like tapioca in blueberry, cherry or peach pies. Arrowroot, unlike cornstarch, is not broken down by the acid in the fruit you are using so it is a good choice for fruit with a higher content of acidity such as strawberries or blackberries.

What happens if you don't chill pie crust before baking? ›

Non-chilled crust is fairly crumbly and less smooth, which makes it harder to roll out and means it may not look as polished. It will brown more quickly and the final product will likely be tougher, heavier, and more doughy – none of those in a bad way. It will likely have a more intense, butter flavor.

Should you poke holes in bottom of pie crust? ›

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

Should a blueberry pie be refrigerated after baking? ›

Fruit pies keep at room temperature for two days; you can store them, loosely covered, in the refrigerator for up to two days longer. (In warm climates, always store fruit pies in the refrigerator.)

How do you keep the bottom of a fruit pie from getting soggy? ›

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

How do you know when blueberry pie is done baking? ›

Tip: What's the best way to tell if your pie is done? For fruit pie, the top crust will be golden brown, and you'll be able to see filling bubbling around the edges and/or through the vents. For best results, let the filling bubble for at least 5 minutes before removing the pie from the oven.

Will blueberry pie thicken as it cools? ›

Hello, Fresh Blueberry Pie!

Crisp-tender fresh berries, poured into a bowl, are swirled in a minimally cooked, barely thickened sauce of more fresh berries and sugar, then spooned into a prebaked crust. As the filling cools in the crust it sets, thickening further.

Is it better to bake a blueberry pie before freezing it? ›

Yes, you can freeze blueberry pies. And although you can freeze them after they have been baked, it's better to freeze them before they have been cooked. The problem with freezing after baking is that the dough becomes tougher and loses its flakiness.

Why put butter in pie filling? ›

A: Dotting the top of a fruit pie filling with butter is an old habit but one that is called for in only about half of the pie recipes out there. Some maintain that the butter is for taste; others claim that it helps the filling set up, particularly when using flour as a thickener.

Why is my blueberry pie soggy? ›

If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

What is in pie filling enhancer? ›

Pie Filling Enhancer thickens fruit pie fillings the same way Instant ClearJel does. Its advantage is added ascorbic acid (which adds a bright, tart note), and superfine sugar, which prevents it from clumping. Pie Filling Enhancer is about half sugar, so you'll want to reduce the sugar in your recipe accordingly.

Should you blind bake pie crust for fruit pies? ›

Partially bake a pie crust if your crust needs longer in the oven than the pie filling, such as brownie pie or quiche. And if you want an extra-crisp pie crust for your apple pie, you can partially blind bake the crust before adding the filling.

How do you keep a berry pie crust from getting soggy? ›

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

Do you bake the crust first for pie? ›

Recipes for most tarts, pies, and quiches call for pre-baking to ensure that the final product doesn't end up soggy. Pre-baking also prevents you from ending up with undercooked shells or undercooked fillings.

What should be done to the crust before baking a fruit pie? ›

Line the crust with foil, parchment, or a paper coffee filter. Fill it about two-thirds full with dried beans, uncooked rice (or other uncooked grain berries), pie weights, or granulated sugar. Bake the crust in a preheated 375°F oven for 20 minutes, set on a baking stone or steel if you have one.

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