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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!

Vegan Blueberry Pie

Make use of in season blueberries with a classic blueberry pie. Simple, sweet, a bit rustic, and totally vegan!
Course Dessert
Cuisine American
Keyword blueberry, healthy desserts, pie, sweets, vegan
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 449 kcal
Author Cheryl Malik


  • 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


  1. Preheat oven to 425ºF.
  2. If making pie crust:
  3. 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.
  4. 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.
  5. 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.

Recipe 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 Facts
Vegan Blueberry Pie
Amount Per Serving (8 g)
Calories 449 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 5g31%
Sodium 263mg11%
Potassium 107mg3%
Carbohydrates 62g21%
Fiber 3g13%
Sugar 26g29%
Protein 5g10%
Vitamin A 1119IU22%
Vitamin C 8mg10%
Calcium 10mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.