4.50 from 2 votes

Easy, vegan blueberry pie! This dairy-free pie contains four whole cups of blueberries meaning it’s packed with antioxidants. Blueberries are also an amazing source of vitamin C, vitamin K and manganese. So, next time you’re looking for a delicious plant-based dessert this easy blueberry pie recipe will be waiting for you!

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4.50 from 2 votes

Vegan Blueberry Pie

Yield 8 Servings

Prep Time 15

Cook Time 45

Total Time 1

Print Pin Rate

Ingredients

1 Vegan Pie Crust
4 cups fresh blueberries
1/2 cup maple syrup
2 tablespoons arrow root powder
1 teaspoon cinnamon
1/2 teaspoon allspice

Instructions

Add blueberries, maple syrup, arrow root powder, cinnamon and allspice to a large bowl, thoroughly combine and set aside.
Make the Coconut Oil Pie Crust.
Roll dough out into a very thin layer (I roll it out on a silicone baking mat The equipment section contains affiliate links to products that I know and love.) and flip it over onto a pie pan.
Gently shape the dough and cut off the long extra edges.
Ball up the extra pieces and roll out into a thin layer of dough, creating the top piece.
Place pie pan in fridge and preheat oven to 400°F.
Once oven is heated, remove pie pan from fridge and pour blueberry concoction into pan.
Lay top layer of pie dough over blueberries and cut a design into top.
Bake for 45 minutes.

Notes

Please read through the above blog post for helpful tips and tricks!

Nutrition

Calories: 219kcal, Carbohydrates: 38g, Protein: 2g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 105mg, Potassium: 129mg, Fiber: 3g, Sugar: 19g, Vitamin A: 42IU, Vitamin C: 7mg, Calcium: 35mg, Iron: 1mg

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