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Home Blog Cuisine American

Vegan Blueberry Pie

Cheryl Malik
Cheryl Malik Posted: 07/11/14 Updated: 04/03/20
5
/5
8 Comments
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V Vegan VG Vegetarian

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Blueberry Pie [Vegan] - make use of in season blueberries with a classic blueberry pie. Simple, sweet, a bit rustic, and totally vegan!When I was a kid, we often read the book “Blueberries for Sal”. I’m not exactly sure what actually happens in the book, I just know Sal totally jammed his face into a mess of fresh blueberries.

And it sounded awesome.

Blueberry Pie [Vegan] - make use of in season blueberries with a classic blueberry pie. Simple, sweet, a bit rustic, and totally vegan!Blueberry Pie [Vegan] - make use of in season blueberries with a classic blueberry pie. Simple, sweet, a bit rustic, and totally vegan!Growing up, we never ate blueberry pie for some reason, but when I ordered my first slice a few years ago, I had a flashback to Sal.

“Finally,” I thought, “I get to jam my face into a mess of fresh blueberries… contained in a flaky, buttery crust and warmed with just a touch of cinnamon, brightened with just a touch of lemon zest”

Blueberry Pie [Vegan] - make use of in season blueberries with a classic blueberry pie. Simple, sweet, a bit rustic, and totally vegan!Being a grown-up and making these decisions for yourself is awesome, just like Sal’s country adventures. So when I saw the hoards of MasterChef hopefuls making blueberry pie on an episode a couple weeks back, I knew I had to make use of the in-season berries and make my very first blueberry pie.

And I’ve been eating it for lunch everyday for a week since. You think I’m joking!

Blueberry Pie [Vegan] - make use of in season blueberries with a classic blueberry pie. Simple, sweet, a bit rustic, and totally vegan!Maybe, but it’s damn good. The flaky crust perfectly supports but doesn’t overpower the blueberries, which are tossed in a mind-bogglingly simple mixture of arrowroot, sugar, cinnamon, and lemon zest. As the pie bakes, the blueberries bubble and burst and take on this insanely rich hue, so deep it almost emulates a sapphire molasses. I’d never really paired blueberries and cinnamon together before, either, but one bite, and I was sold. Absolutely, positively sold.

I decided to make a vegan crust here and brush the lattice crust with oil instead of egg, but you can absolutely go the butter route if that’s your bag. Vegan butter isn’t quite as easy to work with when it comes to pastries, as it melts much more quickly than its dairy counterpart, but it’s cruelty-free and has no lactose! Tastes damn delicious, too, so just make sure to freeze your butter and chill your dough more often, and you’ll be just fine.

Blueberry Pie [Vegan] - make use of in season blueberries with a classic blueberry pie. Simple, sweet, a bit rustic, and totally vegan!Other than the ol’ vegan butter switcheroo, the pie itself is already vegan! Neat, eh? Cheers to in-season blueberries, naturally bursting with vibrant flavor! Make this pie and bring it to the next thing you’re going to. A family dinner? A work meeting? Your dentist appointment?

Yes. Yes. And yes.

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Blueberry Pie [Vegan] - make use of in season blueberries with a classic blueberry pie. Simple, sweet, a bit rustic, and totally vegan!
5 from 2 votes

Vegan Blueberry Pie

Prep:35 minutes
Cook:45 minutes
Total:1 hour 20 minutes
Make use of in season blueberries with a classic blueberry pie. Simple, sweet, a bit rustic, and totally vegan!
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8 slices

Ingredients

  • 4 cups blueberries
  • 1 tbsp zest of one lemon
  • 3/4 cup sugar
  • 3 tablespoons cornstarch or arrowroot
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 tbsp neutral oil for brushing crust
  • 1 cup vegan butter , cut into small pieces and frozen
  • 2 1/2 cups flour
  • 1 pinch pinch of salt
  • 8 tbsp ice water

Instructions 

  • Preheat oven to 425ºF.
  • If making pie crust:
  • Chill a mixing bowl and pastry cutter until cold. Whisk together flour and salt in mixing bowl then cut in vegan butter until the size of peas, using two knives or a pastry cutter. Begin to mix in ice water, about a tablespoon at a time, or until dough begins to form - it should just hold together. Don't overwork the dough, and keep the ice water at a minimum! The more you work the dough, the tougher it will get; the more ice water, the less flaky and rich.
  • Once dough is forming, push together mixture into a ball and wrap in plastic wrap, then flatten to a disk gently. Freeze at least 20 minutes, or until vegan butter is solid again.
  • To roll out: remove dough from freezer and divide in half using a pastry cutter or knife. Reform dough into a disk and roll one piece on a well-floured surface or pastry board, rolling from the center to the edge, turning 1/4 of the way after each roll, until it's large enough to fit in a deep dish pie pan. Using your rolling pin, roll crust up around the pin, move to the edge of your pie pan, then unroll. Place in freezer while you prepare the filling. For the top piece crust, wait to roll out until blueberries are prepared, or roll out and keep on the board in the freezer, so the vegan butter stays cold.

Notes

For the filling: toss blueberries with other ingredients (besides oil) and pour into prepared pie crust. Roll out second pie crust half and lattice (here's a great video on the technique), then crimp edges. Brush top with neutral oil and cover crust edges with aluminum foil. Bake about 45 minutes, removing aluminum foil after about 25 minutes. Serve with vegan ice cream, like Tofutti!

Nutrition Information

Serving: 8g, Calories: 449kcal, Carbohydrates: 62g, Protein: 5g, Fat: 21g, Saturated Fat: 5g, Sodium: 263mg, Potassium: 107mg, Fiber: 3g, Sugar: 26g, Vitamin A: 1119IU, Vitamin C: 8mg, Calcium: 10mg, Iron: 2mg, Net Carbs: 59g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

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Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

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  1. Ella says

    Posted on 8/6/20 at 1:42 pm

    Hi i am 11 years old and I love to bake and When I found this recipe it made me so excited thanks for sharing it

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 8/6/20 at 2:40 pm

      You are so welcome, Ella! Thank you for visiting my site! Let me know how you like it once you’ve baked it!5 stars

      Reply
  2. Miranda says

    Posted on 11/9/14 at 10:43 am

    I froze some fresh blueberries this summer; would it alter anything to use the frozen instead of fresh? Should I defrost them first? Thanks for the advice!

    Reply
    • Cheryl Malik says

      Posted on 11/12/14 at 1:46 pm

      I would honestly not defrost them first and just throw them in there as is! It shouldn’t alter anything, as far as I know. Sounds amazing right about now 🙂 Let me know how you like it!

      Reply
  3. pam (Sidewalk Shoes) says

    Posted on 7/12/14 at 4:04 pm

    I remember that book!

    Reply
    • Cheryl Malik says

      Posted on 7/13/14 at 12:11 am

      😀

      Reply
  4. dina says

    Posted on 7/11/14 at 9:36 pm

    it looks wonderful!

    Reply
    • Cheryl Malik says

      Posted on 7/11/14 at 10:09 pm

      Thanks Dina! 🙂

      Reply

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