A sweet, simple vegan blueberry pie that will quickly become everyone’s favorite. Make this with fresh or frozen blueberries for an easy Summer-y dessert.
What brings a group of people together more than a delicious, warm pie? This vegan blueberry pie is the perfect dessert to bring to your next party or barbecue. Everyone will love the refreshing taste of the blueberries and the tender, buttery pie crust.
All the ingredients are vegan-friendly, but this recipe tastes just like a classic blueberry pie.
- Vegan Shortcrust Pastry: You can make a Vegan Shortcrust Pastry or Vegan Flaky Pie Crust. Or, use store-bought for this recipe.
- Blueberries: fresh or frozen blueberries work. There’s no need to thaw them.
- Granulated cane sugar
- Light brown sugar: adds a nice caramel flavor to the pie.
- Ground Cinnamon: provides lovely warm notes, bringing out the refreshing taste of the blueberries.
- Lemon Juice: the acidity of the lemon juice balances out the sweet flavors. Be careful not to get seeds into the blueberry filling.
- Lemon Zest: optional ingredient but adds a nice citrus element to the pie. To zest the lemon, grate the outer yellow skin on a Microplane grater. Don’t grate the white part as it is bitter. Soak the lemons in hot water for a few minutes and scrub them before zesting to remove any wax.
- Instant Tapioca: used as a thickening agent for the pie’s filling.
- Vegan Butter or Margarine: I prefer vegan butter or margarine sticks or blocks, but spreadable tub versions can also be used.
- Plant-Based Milk: optional addition. It’s used to brush the top of the pie before baking to help the crust brown. Any plant-based milk works.
- Coarse Sugar or Extra Cane Sugar: added to the top of the pie for extra crunch and a hint of sweetness.
Make the Filling:
- Add 6 cups of blueberries, cane sugar, brown sugar, and salt into a pot. Cook on medium heat for 20 minutes or until the blueberries release their juices. Stir occasionally.
- Increase the heat to high and bring the mixture to a boil. Cook for 15-20 minutes, or until liquids reduce by half.
- Reduce heat to low and mix in cinnamon, lemon juice, and zest (optional). Mix the tapioca starch with two tablespoons of water, then slowly stir it into the berries.
- Cook and stir for another minute until it thickens.
- Take the pot off the heat and pour the filling into a bowl. Add in the butter and remaining blueberries. Leave to cool.
Fill and Bake the Pie:
- Roll out the dough for the top crust to a 12-inch wide circle. For an alternative design, check out my post on how to make a lattice pie crust.
- Pour the cooled filling into the frozen pie shell.
- Cover the filled pie shell with the top crust, and cut a vent in the center or make the lattice pattern.
- Trim overhanging pastry, and seal edges with a fork or your fingers.
- Place an oven rack on the lower third level and preheat the oven to 450F. Keep the pie in the fridge while the oven preheats.
- Optionally brush the crust with plant-based milk and sprinkle with extra coarse sugar.
- Place the pie on a baking tray and cover the edges with foil or a pie shield.
- Bake for 40 to 50 minutes, or until the crust is golden brown. Don’t under-bake the pie. Remove the foil in the last 10 minutes of baking.
- Remove the pie from the oven, and let it cool on a rack. Serve warm or at room temperature.
Let the pie cool completely before storing. Cover the pie in cling film and keep it in the fridge for four days.
Feel free to wrap the pie whole or sliced and freeze it for up to a month. If freezing, let the pie thaw in the fridge for a day before serving.
Try These Other Vegan Pie Recipes:
Vegan Blueberry Pie
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
- 3 batches Vegan Shortcrust Pie Dough, or Flaky Pie Pastry – See Notes
- 8 cups (1.4 kg) fresh or frozen blueberries, not thawed
- ½ cup (100 g) granulated cane sugar, depending on your taste and the sweetness of the berries
- ½ cup (100 g) packed light brown sugar
- ⅛ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 tablespoon freshly squeezed lemon juice, or more to taste
- 1 teaspoon grated lemon zest, optional
- 3 tablespoons (24 g) instant tapioca
- 2 tablespoons vegan butter or margarine (not unsalted)
- 1 tbsp plant-based milk, for brushing (optional)
- Coarse sugar or extra cane sugar, for topping
Make the filling
- Add 6 cups/1kg of blueberries, cane sugar, brown sugar and salt into a large saucepot. Cook on medium heat while stirring occasionally for about 20 minutes until the berries thaw or release their juices.8 cups (1.4 kg) fresh or frozen blueberries ,½ cup (100 g) granulated cane sugar ,½ cup (100 g) packed light brown sugar ,⅛ teaspoon salt
- Increase the heat and bring to a boil until the liquids have been reduced by half for about 15 to 20 minutes.
- Reduce the heat to low and stir in the cinnamon, lemon juice and zest. Mix the tapioca starch with 2 tablespoons of water then gradually stir it into the berries. This reduces lumps.¼ teaspoon ground cinnamon ,1 tablespoon freshly squeezed lemon juice ,1 teaspoon grated lemon zest ,3 tablespoons (24 g) instant tapioca
- Continue cooking and stirring the filling for about 1 minute or until it thickens.
- Remove the pot from the heat and add the filling to a bowl. Stir in the vegan butter and reserved berries. Set the filling aside to cool2 tablespoons vegan butter or margarine (not unsalted)
Fill and bake the pie
- Roll out the dough for the top crust to a 12-inch wide circle. For an alternative design, check out my post on how to make a lattice pie crust.3 batches Vegan Shortcrust Pie Dough
- Add the cooled filling to the frozen pie shell.
- Cover the pie with the rolled-out dough and cut a vent in the center or create the lattice pattern.
- Trim any overhanging pastry and seal the edges of the pie or crimp with a fork or your fingers.
- Place an oven rack on the lower third level and preheat the oven to 450°F/ 230°C. Place the pie in the fridge or freezer while the oven preheats.
- Brush the crust lightly with plant-based milk and sprinkle lightly with extra coarse sugar or cane sugar to help with browning.1 tbsp plant-based milk ,Coarse sugar or extra cane sugar
- Place the pie on a baking tray and cover the edges with foil or a pie shield to prevent it from browning too quickly.
- Bake for 40 to 50 minutes, or until the crust is golden brown. Do not underbake. Remove the foil in the last 10 minutes of baking.
- Cool the pie on a rack to set the filling. Serve warm or at room temperature.
- Make three batches of Shortcrust Pie Pastry or Flaky Pie Crust Dough (adjust the serving size in the recipe to 24).
- Fit two batches into a 10-inch deep-dish pie pan, refrigerate and freeze as directed. Reserve the remaining pie dough in the refrigerator for the top crust. This can be done up to 3 days in advance.
- You may also use storebought frozen vegan pie crust.
- For a standard 9-inch pie plate, use 6 cups blueberries, 2 tbsp tapioca starch and ¼ cup each brown and cane sugar. Use two batches of pie dough for a double-crust pie.