Vegan Blueberry Pie Recipe
Today we are making a Vegan Blueberry Pie Recipe! This blueberry pie is the perfect summer dessert. It has a buttery crust made at home using coconut oil, a tangy and juicy filling made of blueberries, a crumbly oats and cinnamon sugar topping and a big dollop of vegan whipped cream on top!
With summer in full swing, blueberries are a berry that we often have at home. Whether it’s because we bought a big bag of frozen blueberries, picked them up at the local farmer’s market, went to a berry farm to pick them fresh off the plant or bought them at the grocery store while they were fully ripened, it’s blueberry season and there’s no avoiding this blue berry. Which means blueberry recipes in abundance – blueberry jam, cobbler, smoothies and more. We need something to do with all these berries (aside from just eating them straight out of the box)!
And yes, you may be wondering – classic blueberry pie usually does have a lattice crust. But we don’t need to go to all that trouble, because there’s an easy crumble we will make for this pie. This makes it an easy recipe for first time pie makers (well, easier than a lattice pie). While it’s great for those new to making pies, it’s also fun to put together if you’re experienced in the kitchen or want to make a recipe with children!
Why You’ll Love This Vegan Blueberry Pie Recipe
Filled with Juicy Blueberries: This blueberry pie has a juicy yet simple blueberry filling, bursting with sweet flavor and a hint of tanginess. The abundance of blueberries creates a luscious filling that perfectly complements the crumble topping and buttery pie crust.
Perfect for Summer: This homemade pie encapsulates the essence of summer. Each bite transports you to sun-kissed fields and warm breezes, making it the perfect dessert to savor during the summer months or whenever you crave a taste of sunshine. With blueberries in season and picnic invitations galore, this pie is a crowd-pleaser, making it an ideal dessert for all your summer occasions. Whether you’re hosting a dinner party, celebrating a special event, or simply craving a delightful treat, this vegan blueberry pie is sure to impress and satisfy everyone’s sweet tooth.
Substitutions
Vegan Butter: To replace traditional butter, vegan butter is used in a 1:1 ratio as regular butter would be. I use salted vegan butter sticks from Melt brand. You can also use refined coconut oil. This is the type that doesn’t smell like coconuts (not virgin or extra-virgin, as they have strong coconut smells).
All-Purpose Flour: Do not substitute with any other flour for the pie crust.
Coconut Sugar: If you don’t have coconut sugar on hand, you can substitute it with other dry sweeteners like maple sugar or date sugar. Keep in mind that the flavor profile may vary slightly, so adjust the quantity according to your desired sweetness.
Frozen Blueberries: If frozen berries are not available, you can use fresh blueberries as a substitute. Just make sure to thaw and drain them before using in the recipe. Alternatively, you can experiment with other frozen or fresh berries. Raspberries, blackberries, or a combination of different berries will make for a delicious taste!
Xylitol: Xylitol is a vegan sugar substitute often used in baking and vegan recipes. If you prefer an alternative, you can use coconut sugar as well.
Note that some white sugars are processed with bone char, so not all of them are vegan. You will have to find one that has a vegan or “bone char free” label. Or call the manufacturer to check if you’re aiming for a specific white sugar substitute that is vegan for sure.
Rolled Oats: To make the pie topping gluten-free or add a nutty flavor, you can try to substitute rolled oats with oat flour or almond flour.
Vegan Blueberry Pie Recipe Notes
- Top with vegan whipped cream or a scoop of vegan vanilla ice cream, if desired. Gay Lea brand makes vegan whipped cream with a coconut base that you can find in grocery stores!
- Add a little bit of lemon zest or lemon juice into the filling to make it more on the tangier side! Taste test the filling as per desired tanginess before adding into the pie crust.
More Recipes You’ll Love
If you make this Vegan Blueberry Pie Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Blueberry Pie Recipe
Equipment
- 12" Pie Dish
- Pastry Cutter
- Rolling Pin
Ingredients
For the Crust
- 1 full vegan pie crust recipe see recipe link below in notes
For the Filling
- 4 cups frozen wild blueberries
- ¾ cup xylitol
- 3 tbsp corn starch
- ½ tsp ground cinnamon
- ¼ tsp salt
For the Topping
- ½ cup coconut sugar
- 6 tbsp all-purpose flour
- 6 tbsp vegan butter cold and cubed
- ⅔ cup dry rolled oats
- 1 tsp ground cinnamon
For Serving
- vegan whipped cream optional topping
Instructions
For the Crust
- Preheat the oven to 350 degrees F.
- Make one full pie crust from the recipe linked in the notes below. Place this crust into a 12" prepared pie pan, greased with coconut oil or vegan butter.
- Bake it for 6-7 minutes at 350 degrees F for this recipe.
- Remove the pie crust from the oven and set it on a heat-safe surface.
- Turn the oven to 375 F for the next steps.
For the Filling
- Place the blueberries for the filing in a large bowl. Mix together all the filling ingredients, aside from the blueberries. Once the mixture is ready, sprinkle it over the blueberries in the bowl, and stir to combine.
- Pour this into the pie crust.
For the Topping
- Mix together the dry ingredients coconut sugar, flour, and cinnamon in a bowl.
- Use a pastry cutter to cut the cold butter into the sugar mixture until a crumble forms.
- Sprinkle this flour mixture over top of the pie filling.
Put it All Together
- Bake the pie at 375 degrees F for 50 minutes.
- Once the pie is done, remove it from the oven.
- Place on a heat-proof surface to cool down for 1-2 hours before serving.
- Once it has cooled down, cut into 8 slices and serve with a dollop of vegan whipped cream on top!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to five days.
- One full crust recipe used from this recipe.
- Filling taken from this recipe.
- Crumble taken from this recipe.
