Wondering what to do with your bounty of fresh blueberries? Wonder no more and whip up this easy vegan blueberry pie that everyone can enjoy. It’s summer fresh and full of naturally sweet flavors. It’s something you can feel good about serving up to the ones you love. Try it out and you’ll see why the saying goes, “sweet as pie!”
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Table of Contents
Why You’ll Love This Recipe
- Perfect for summer: When blueberries are ripe, fresh, and ready in summer, they’re always plentiful. Grab them up while you can, and they won’t go to waste in this pie!
- Blueberries: Blueberry fans can rejoice, for these wonderful flavors come with many vitamins and minerals.
- Juicy + sweet: Of course, nothing tastes as juicy or sweet as a blueberry in the summer, and they make the perfect pie filling too.
If you’re looking for another tasty blueberry recipe, this summer berry smash mocktail is perfection!
Nutrition For Mental Health
Blueberries are 84% water! One serving contains 14.5g of carbs (2.4g of fiber), 0.3g of fat, and 0.7g of protein. Blueberries are rich in antioxidants, vitamin K, and manganese. Blueberries are a good source of vitamins C, A, E, B6, and copper. One study found that vitamin K intake was associated with lower rates of depressive symptoms in adults.
Ingredients + Substitutions
These simple ingredients are easy to find and may be in your kitchen, but if not, here’s what you can do!
- Arrowroot powder: If you don’t have any arrowroot powder, you don’t need to make a separate trip to the store. You could use cornstarch, tapioca flour, or potato starch.
- Vegan pie crust: While I’ve linked my recipe for homemade vegan pie crust further below in the recipe steps because it’s simple and easy. If you’re not up for making it from scratch, you can choose a store-bought vegan pie crust.
A full list of ingredients with exact amounts can be found in the recipe card below.
How To Make The Best Vegan Blueberry Pie
These simple steps will walk you through the easy process of making vegan blueberry pie. Surprise your family with a wholesome dessert mid-week or add it to your dessert table when guests come over!
- Preheat oven to 400°F/200°C.
- Prepare pie crusts: Grease a 9-inch pie pan and make vegan pie crust. Reserve half of pie crust dough in the fridge, roll out the other half until it is about 12” in diameter, wrap around rolling pin, and drape over pie pan. Place in fridge to re-cool. (Alternatively, use a store-bought vegan pie crust.)
- Make filling: Add blueberries, sugar, arrowroot powder, cinnamon, lemon juice, and salt to a large mixing bowl and mix until combined.
- Assemble pie: Pour filling into prepared pie crust. Roll out pie crust top and make a lattice design on top of pie (follow step-by-step photos below). Form edges and cut off any excess dough hanging over.
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- Make “egg” wash: Mix almond milk and maple syrup in a small bowl. Then, brush it over the pie crust.
- Bake on the center rack for 45-55 minutes (until top is golden brown). (If needed, cover the edges of the pie crust for a portion of the time using a pie shield or aluminum foil.)
- Let cool and serve with vegan whipped cream or vanilla ice cream on top!
Servings Ideas
The only thing that could possibly make this vegan blueberry pie any better is with a scoop of vegan vanilla ice cream or vegan whipped cream on top. For a completely different flavor pairing, top with a scoop of Pineapple Sorbet or Purple Sweet Potato Ice Cream! You can gently warm the pie if it has completely cooled or dig in while it’s still warm. It’s great for a dessert when guests join you for dinner in the summer, or it can easily be a special treat that helps you prevent all those summer blueberries from going to waste.
If you’re looking for a refreshing drink pairing, consider this Berry Smash Mocktail or Coconut Lemonade. For a cozy pairing, choose this Turmeric Latte or Vegan Hot Chocolate.
Storage Tips
Wrap this vegan blueberry pie with foil and keep it in the fridge for up to 2-3 days. Not that you will have even a crumb left at that point! You can also make it ahead and freeze it, storing it for up to one month.
FAQ
You can use vegan butter, though my favorite is refined coconut oil, which you can use in a 1:1 ratio replacement for actual butter. It won’t give it a coconutty taste while mimicking the texture. If you follow my link for vegan pie crust, you will be able to learn how to make it step by step!
I use arrowroot powder to thicken my filling for blueberry pie, though cornstarch, tapioca flour, or potato starch also work well.
You can make or buy a vegan pie crust, and instead of traditional egg wash to help the crust brown, you can make your own vegan version with maple syrup and almond milk.
If you tried this Vegan Blueberry Pie Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Vegan Blueberry Pie
Equipment
Ingredients
Crust
Filling
- 5 cups fresh blueberries
- 1/2 cup coconut sugar
- 1/4 cup arrowroot powder
- 1 teaspoon cinnamon
- ~4 tablespoons lemon juice, (juice from one large lemon)
- 1 tablespoon lemon zest, (zest from 1 lemon)
- Pinch of salt
Vegan "Egg" Wash
- 1 tablespoon almond milk
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 400°F/200°C.
- Prepare pie crusts: Grease a 9-inch pie pan and make vegan pie crust. Reserve half of pie crust dough in the fridge, roll out the other half until it is about 12” in diameter, wrap around rolling pin, and drape over pie pan. Place in fridge to re-cool. (Alternatively, use a store-bought vegan pie crust.)
- Make filling: Add blueberries, sugar, arrowroot powder, cinnamon, lemon juice, and salt to a large mixing bowl and mix until combined.
- Assemble pie: Pour filling into prepared pie crust. Roll out pie crust top and make a lattice design on top of pie (follow step-by-step photos above). Form edges and cut off any excess dough hanging over.
- Make “egg” wash: Mix almond milk and maple syrup in a small bowl. Then, brush it over the pie crust.
- Bake on the center rack for 45-55 minutes (until top is golden brown). (If needed, cover the edges of the pie crust for a portion of the time using a pie shield or aluminum foil.)
- Let cool and serve with vegan whipped cream or vanilla ice cream on top!
Video
Notes
Blueberries are 84% water! One serving contains 14.5g of carbs (2.4g of fiber), 0.3g of fat, and 0.7g of protein. Blueberries are rich in antioxidants, vitamin K, and manganese. Blueberries are a good source of vitamins C, A, E, B6, and copper. One study found that vitamin K intake was associated with lower rates of depressive symptoms in adults. Storage Tips
Wrap this vegan blueberry pie with foil and keep it in the fridge for up to 2-3 days. Not that you will have even a crumb left at that point! You can also make it ahead and freeze it, storing it for up to one month.
Nutrition
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Reference
Zhang, Y., Tan, W., Xi, X., Yang, H., Zhang, K., Li, S., Chen, X., & Zuo, H. (2023). Association between vitamin K intake and depressive symptoms in US adults: Data from the National Health and Nutrition Examination Survey (NHANES) 2013-2018. Frontiers in nutrition, 10, 1102109. https://doi.org/10.3389/fnut.2023.1102109
I never knew a vegan “egg wash” existed. Thanks for the tip!
Oh nice! Glad it was helpful!
This was so good! I love that it used so much less sugar!
So glad you liked it!
This vegan blueberry pie recipe is simply delicious. I was able to use fresh blueberries from our garden and it was just divine!
Garden blueberries are always the best!