This Vegan Blueberry Pie recipe will be your favorite summer dessert! Learn how to make a completely homemade vegan blueberry pie from scratch!
Ingredients
For the dairy free pie crust
▢1 ½ cups flour
▢¼ teaspoon salt
▢¼ teaspoon sugar
▢9 tablespoon vegan shortening
▢¼ cup unsweetened almond milk (sub for any non dairy milk)
▢⅛ tsp vanilla extract
For the Dairy Free Blueberry Pie Filling
▢4-6 cups fresh blueberries (*See notes about frozen)
▢¾ cup vegan cane sugar
▢¼ cup cornstarch (or sub arrowroot powder)
▢¼ teaspoon salt
▢½ teaspoon cinnamon
▢⅛ teaspoon allspice
▢2 tsps lemon zest
Instructions
For the dairy free pie crust
In a large bowl, add the flour, salt, and sugar. Stir together with a fork.
Cut vegan shortening into tablespoon size cubes and then using a fork combine together until crumbly.
Pour in milk and vanilla.
Stir until combined.
Use hands to form a dough.
Lay a piece of parchment paper down and sprinkle with flour. Lay dough down and sprinkle with a touch of flour on top.
Roll out into a circle about 10-11 inches. Press down into pie pan.
Pinch or design the edges however you want.
If you desire a top crust layer, then repeat the steps again for a second pie crust layer and then you can lay on top or cut into strips or design as desired after your filling is inside the bottom layer.
Set aside while you make your filling.
For the Vegan Blueberry Pie Filling
In a bowl, combine all the ingredients, except the blueberries. Stir to combine.
Pour mixture over blueberries and stir together.
Pour the mixture into pie crust lined pie plate.
Gently shake the pie plate to wiggle them around.
If using a top layer of pie crust, place that on top and arrange as desired. If you are not doing a design and just add a solid top, cut slits in the center for steam to vent through.
Put the pie in the freezer for 15 minutes.
Preheat to 425 degrees.
If using any top layer, designs or cut outs, brush the entire top of the pie with almond milk, including the edges.
Place pie on a parchment lined baking sheet.
Sprinkle with course sparkling sugar if desired.
Bake for 50 minutes.
Pull the pie out of the oven if any spots look light, brush with vegan butter gently. If you pie crust looks dark, cover with foil very carefully.
Bake for another 10-15 minutes or until golden brown.
Remove, let cool to room temperature before serving.
Top with dairy free whipped topping or ice cream.
Notes
*Frozen Blueberries can be used. You will need 8 cups and let them thaw completely first. Drain off excess liquid from thawing before using. (Add liquid to smoothie or make juice with it)
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving1slice
Calories355kcal
Carbohydrates57g
Protein3g
Fat15g
Saturated Fat4g
Sodium 158 mg
Potassium 117 mg
Fiber4g
Sugar30g
Vitamin A60IU
Vitamin C11mg
Calcium 21 mg
Iron 1 mg
