Vegan Blueberry Pie
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!
Servings: 8 Servings
Calories: 206kcal
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
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. 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.
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
Calories: 206kcal | Carbohydrates: 38g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 110mg | Potassium: 108mg | Fiber: 3g | Sugar: 17g | Vitamin A: 52IU | Vitamin C: 13mg | Calcium: 20mg | Iron: 1mg
